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Maharashtrian Misal Pav

Tikuli Dogra
20 minutes
Prep Time
30 minutes
Cook Time
3 People
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ABOUT Maharashtrian Misal Pav RECIPE

Misal pav is one of the most popular street foods of Mumbai. Wholesome, delicious and full of flavors, this dish is made from whole bean sprouts, especially sprouted moth beans or Turkish beans (You can use mixed sprouts too). The curry is a fiery mélange of fresh spices, sprouts, potatoes, onions, tomatoes, and farsan. Misal is usually served at breakfast but you can eat it any time of the day. Pav can be bought or made at home with whole wheat.

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • Maharashtra
  • Pan fry
  • Simmering
  • Pressure Cook
  • Boiling
  • Sauteeing
  • Snacks
  • Healthy

Ingredients Serving: 3

  1. Ladi Pav buns – 6
  2. Sprouts (mixed (moong + moth) or moth bean (Turkish beans) sprouts) – 2 cups
  3. tomatoes – 2 large
  4. potatoes – 2 medium size (cubed)
  5. onions - 2 large finely chopped
  6. Fresh coriander greens – 1/4 cup
  7. Farsan (spicy snack mixture)
  8. Grated dry coconut – 2 tablespoon
  9. Goda masala or achar (pickle) masala – 1 tablespoon
  10. Green chili – 2
  11. ginger – 1/2 inch
  12. garlic – 6-7 cloves
  13. cumin seed powder – 1 teaspoon
  14. coriander powder – 2 tablespoon
  15. Red chili powder – 1 tablespoon
  16. Mustard seeds – 1 teaspoon
  17. turmeric Powder – 1 teaspoon
  18. Garam masala – 1/4 teaspoon
  19. salt – To Taste
  20. Curry leaves – 8-10
  21. oil – 2 tablespoon.


  1. Making misal pav is a two part process. We make the Kat (the gravy) and the usal (the sprout dish).
  2. To make the paste for the gravy (Kat in Marathi).
  3. Make a paste of ginger, garlic and green chilies.
  4. In a pan heat some oil and once the oil heats up add asafoetida powder and this paste. Stir properly.
  5. Add chopped onion and when the onions become translucent add grated coconut. Stir and add chopped tomatoes. Sauté till the tomatoes become soft and the mixture blends into a smooth paste.
  6. Add coriander powder, turmeric powder, goda masala, cumin powder, red chili powder and salt. Once the masala starts to leave oil take it out to cool.
  7. When the masala cools completely bring it to room temperature and put it in a grinder jar. Grind to a fine paste.
  8. In a pan heat some oil and add mustard seeds. Once they begin to sputter, add curry leaves and the masala paste.
  9. Fry it well and add two - three cups of water. Kat is watery gravy so don't hesitate to add adequate water. Let it boil for ten minutes or till the reddish oil floats to the top.
  10. To make Usal -
  11. In a pressure cooker add some oil. Once the oil heats, add mustard seeds, asafoetida powder, curry leaves, paste of ginger garlic, some chopped onion and stir.
  12. When the onion become translucent, add washed matki sprouts and cubed potatoes. Stir well.
  13. Add a little turmeric powder, a little Garam masala and pinch of salt. Add some water to cover the sprouts completely. Pressure cook for three whistles.
  14. Usal should not be watery but still have some gravy. Turn off the heat and let the cooker cool.
  15. Spoon the usal in a serving dish.
  16. To toast the Pav -
  17. Slice the pav buns and toast them slightly in butter in a pan or just warm them. They should be soft and nice so don't toast for long. I recommend toasting in butter.
  18. To assemble the Misal Pav -
  19. In a deep dish first add two ladles of matki usal and one ladle of Kat (the fiery gravy). Then add a layer of chopped onions and coriander greens. The third layer must be of farsan/ sev or whichever spicy gathia mixture you have.
  20. Squeeze generous amount of lemon juice. Serve it hot with toasted pav.
  21. You can serve Kat, usal and farsan, chopped onions, chopped tomatoes and lemon pieces in separate bowls too. People can mix them as per their taste.
  22. The curry is a fiery mélange of fresh spices, sprouts, potatoes, onions, tomatoes, and farsan.
  23. Alternately if you know that everyone in the family has a liking for hot and spicy curries, you can mix the usal in the Kat and boil for some time. Serve with chopped onions, tomatoes, farsan and lemon wedges.
  24. How to make bean sprouts -
  25. Wash moth or matki beans properly and soak them in water overnight in a covered container. Once the beans swell, take them out in a sieve and wash a few times under filtered water.
  26. Put the sieve on a small container and cover loosely with muslin cloth. Keep in a dark place till the sprouts appear. Wash the sprouted beans properly under running filtered water before using.

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