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Photo of Misal pav by Pallavi Purani at BetterButter

Misal pav

Pallavi Purani
20 minutes
Prep Time
20 minutes
Cook Time
2 People
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Misal pav is one of the easily recognizable breakfast for the Maharashtra region. Different parts of the region believe to make the "best" of all, this is a never ending debate. Traditionally Misal is a made with matka/moth bean, dry sprouts, kala masala and red spicy water. I made my version with Moth bean sprout, moong dal sprout, kulthi sprout, hara matar sprout, black gram sprout and green gram sprout. Pav here is Ladi pav which are little soft buns like pillows.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Maharashtra
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 2

  1. Moth bean [Mat bean] sprout 1/2 cup
  2. Black gram [Kala chana] Sprout 1/4 cup
  3. Green gram [hara chana/Leelva] sprout 1/8 cup
  4. Hara matar [Dried green pea] sprout 1/4 cup
  5. Safed matar [Dried white peas] Sprout1/4 cup
  6. 1 Medium tomato [chopped]
  7. 1 Medium size onion [chopped]
  8. 2 tbsp oil
  9. 1/2 tsp Heeng/asafoetida
  10. 1 tsp jeera seeds
  11. 1 tsp mustard seed
  12. 5-6 Curry leaves
  13. 2 tsp ginger garlic paste
  14. Red chilly powder and salt to taste
  15. 3-4 Soaked kashmiri red chillies
  16. 2 tsp Garam masala
  17. 2 tsp Dhaniya powder
  18. 2 tsp turmeric powder
  19. 2.5 cup water
  20. 6 Ladi Pav
  21. Finely chopped onions
  22. lemon wedges
  23. Sev of your choice


  1. Wash the sprouts and put in a cooker with 2 cups of water. Add salt and turmeric and cook them for 2 whistles on full and 1 on medium heat.
  2. In a pan, heat the oil, add heeng, mustard seeds, cumin seeds, curry leaves and ginger garlic paste. Add the onions and cook it off until golden. Now add the tomatoes, dry spices and few tbsp water.
  3. Grind the red chillies with the water and add to the tomatoes. Cook the mix down until the tomatoes go soft. Add the sprouts and the water to the masala. Mash some with the ladle and let it simmer for sometime. Season the mix to your taste.
  4. Serve hot with Sev, lemon and onions.

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