Misal Pav | How to make Misal Pav

5 reviews
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ByPoonam Bachhav
Created on 26th Nov 2015
  • Misal Pav, How to make Misal Pav
  • Misal Pav | How to make Misal Pav (220 likes)

  • 5 reviews
    Rate It!
  • By Poonam Bachhav
    Created on 26th Nov 2015

About Misal Pav

Misal Pav is a popular dish from Maharashtra and a famous Mumbai street food. As the name suggests, the dish consists of Misal (a spicy curry made from sprouted moth beans) and Pav (a type of Indian bread). The Misal comprise two parts, the Matki Usaal which is a thick curry of sprouted moth beans and the spicy watery curry called 'Rassa' or 'Tarri'. Misal Pav is a lip smacking breakfast dish, but can be enjoyed as a filling snack or as brunch. Sharing my Mother's recipe.

Misal Pav, a marvellous creation to spice up your day. Misal Pav is one dish that no matter how much the stomach might be full, you just can't stop yourself from having a bite. The relishing flavours, the appealing texture and the amazing aroma absolutely is just mouth-watering. The aroma which arises while cookingMisal Pav is just too tempting. This amazing recipe is provided by Poonam Bachhav. Be it kids or adults, no one can get away from this delicious dish. How to make Misal Pav is a question which arises in people's mind quite often. So, the answer to this question is the simple yet exotic recipe by of Misal Pavby Poonam Bachhav. This recipe can even be tried by beginners. A few secret ingredients in this recipe just makes it the way it is served in restaurants. Misal Pav is just the appropriate recipe to serve as many as 4. The cooking time for this delicacy is not much. So, the next time you have a get together or a night party at home, don't forget to check and try out this recipe. It's that one delicacy that everyone's definitely going to love it!

  • Prep Time0mins
  • Cook Time30mins
  • Serves4People

Video for key ingredients

  • Pav Buns

Misal Pav

Ingredients to make Misal Pav

  • For Ussal : 1 1/2 cups of sprouted moth beans (Mataki)
  • 1 onion,1 tomato finely chopped
  • 2 green chilies, chopped
  • 2-3 sprigs of curry leaves
  • 1 tbsp peanuts
  • 1/4 tsp mustard seeds, cumin seeds and turmeric powder
  • A Pinch of asafoetida (hing)
  • 2 tbsp Oil
  • For Rassa/ Gravy : 2-3 Florets of Cauliflower
  • 4-5 flakes of fresh / dry Coconut
  • 2 dry Kashmiri Red Chilies
  • 1 Onion, 1 Tomato finely chopped
  • 2-3 cloves of Garlic
  • 1/2 inch piece of Ginger
  • 1 tsp red Chili powder & Garam Masala
  • 2 tbsp Oil
  • 1/4 tsp of Sugar
  • Salt to taste
  • Other Ingredients: Pav Buns as per need
  • 1 cup cooked Kanda Pohe
  • 1/4 cup Farsan or Sev
  • 1/4 cup finely chopped Onions, boiled Potato & fresh Coriander
  • 2-3 wedges of Lemon

How to make Misal Pav

  1. For Ussal : Soak the Matki / Moth bean for 7-8 hours in water. Drain and tie the beans in a kitchen towel. Keep in a warm place for 8-10 hours or until they sprout. Once sprouted, wash these Moth Beans and cook them in a pressure cooker with 4 cups water for 2 whistles. On cooling, strain and reserve the stock for making the gravy.
  2. In a pan, heat some oil on a medium flame and add Mustard seeds, cumin seeds, curry leaves, green chilies, hing and turmeric powder. Add in the peanuts, onions, tomatoes and saute them for 1-2 minutes. Add the moth beans. Season with salt and stir fry for another 2-3 minutes. Keep aside.
  3. For preparing the gravy: Heat up 1 tbsp oil and shallow fry the dry red chilies, chopped onions, chopped tomatoes, garlic, ginger, cauliflower florets and coconut flakes. Once cool, grind with a little water to a fine paste. In a pan heat up 2 tbsp of oil. To this add 1/4 tsp of sugar. This steps gives a vibrant red color to the gravy. (sharing a secret).
  4. Stir fry the ground masala until the oil separates. Add the red chili powder and garam masala powder. Add the reserved stock and mix well. Adjust the consistency. Add salt and chopped coriander leaves and boil this rassa/gravy and then simmer for 5-7 minutes.
  5. Assembling the Misal: In a deep serving plate, first add about 3-4 tbsp of stir fry Ussal followed by 2-3 tbsp of Kanda pohe. Now add in 2 ladle full of rassa in each plate followed by farsan, chopped onions and chopped boiled potatoes. Garnish with finely chopped coriander leaves and lemon wedges. Serve hot with butter toasted Pav.

Reviews for Misal Pav (5)

Sukhmani Bedi3 months ago
very nice

rupali jain8 months ago
What is kande pohe

Poojq Khemania year ago

Shah Jalpaa year ago

Vaishali Nhalande More2 years ago
Wow! Its favorite dish of Chhabu , mast****

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