Misal Pav recipe – one of the traditional Maharashtrian dish and also a popular Mumbai Street Food! Misal is a spicy curry made with mixed sprouts or moth beans (matki) and pav are buns (laadi pav). Misal is garnished with mix farsan (mix chiwda) on the top and also some topped with onion and tomatoes.
Misal is made of various kinds and it differs from place to place. The Kolhapuri Misal is the most spiciest one also Puneri Misal is spicy and then there is Nagpur Misal, Mumbai Misal etc. Some are served with butter milk or yogurt. Mine is a Mumbai version which I have grown up eating as a child. My mother also used to make misal pav for us but now I make them for my hubby 😉 My hubby drools over misal pav so I make regularly home.
Mainly moth bean (matki) is used for making misal or even mixed sprouts are used. At places like Pune and Kolhapur two parts of misal are made one is the dried sprouts, second is kat which is the red spicy water. You mix them the way you like them to eat. You get very good misal at some places in Pune.
There are some people who eat misal pav as their main meal. Due to sprouts it’s quite healthy and filling too. If you don’t like spicy then alter as per your taste. Goda masala or Kala (black) masala is added in making usal but if you don’t have them then add garam masala however the taste would differ.
How to make misal pav recipe step by step :
1. Rinse the mixed sprouts in a vessel with water.
2. Then wash them under running water and strain the water.
3. Put the mixed sprouts in the cooker along diced potato cubes, tomatoes, turmeric powder, red chili powder, salt and a pinch of hing.
4. Pressure Cook the mixed sprouts upto 3 whistles with 3 cups water.
5. Heat oil in a vessel. Add mustard seed, cumin seed and wait until they crackles.
6. Add the rest of hing and half of curry leaves.
7. Saute onion until changes color to light brown.
8. Also add sugar and salt.
9. Now add the rest of curry leaves and green chilies.
10. Put ginger-garlic paste. Fry until the raw smell diminishes.
11. Also add spice powder.
12. Combine all nicely.
13. Pour the tamarind pulp. Fry until the raw smell diminishes.
14. Combine all nicely. Fry for 2 mins.
15. Now add the boiled sprouts mixture.
16. Also add the water left in the cooker if any or add water separately.
17. Cook until the gravy thickens.
18. Assembling:
You could butter the pav or fry them in oil for 30 secs on each side. Pour the sprouts gravy half on the serving dish. Sprinkle some chopped onion, tomatoes, mixed farsan and lime wedges and serve misal pav with buttered pavs. I just served mine with plain pavs (buns) and it was yum.
If you are fond of Maharashtrian food then do check batata rassa bhaji, batata poha, kande pohe, sabudana khichdi, sabudana vada and puri bhaji.
Misal Pav Recipe card below:
- 2 cups mixed sprouts or moth bean sprout
- 1 tbsp tamarind pulp or 3-4 kokam
- 1 medium sized potato chopped finely
- 1 tomato chopped finely
- 2 tbsp red chili powder
- two pinches of asafoetida (hing)
- 1 tsp cumin seed
- 1 tsp mustard seed
- 10-12 curry leaves finely chopped
- 1-2 medium sized onion chopped finely
- 1.5 tbsp oil
- 1-2 green chilies chopped finely
- 1 tbsp ginger-garlic paste
- 1 tbsp goda masala or as required
- 1 tsp coriander seed powder
- 1 tsp roasted cumin powder
- 1 tsp garam masala powder
- 2 cups water or as required
- 1 tsp sugar
- salt as required
- 1 medium sized onion chopped finely
- few chopped coriander leaves
- 1 cup mixed farsan or chiwda
- few lime wedges
- laadi pavs or buns as required
- Rinse the mixed sprouts in a vessel with water.
- Then wash them under running water and drain the water.
- Put the mixed sprouts in the cooker along diced potato cubes, tomatoes, turmeric powder, red chili powder, salt and a pinch of hing.
- Pressure Cook the mixed sprouts up to 3 whistles with 3 cups water.
- Heat oil in a vessel. Add mustard seed, cumin seed and wait until they crackles.
- Add the rest of hing and half of curry leaves.
- Saute onion until changes color to light brown.
- Also, add sugar and salt.
- Now add the chopped onion, sugar, rest of curry leaves and green chilies.
- Put ginger-garlic paste. Fry until the raw smell diminishes.
- Also, add spice powder.
- Combine all nicely.
- Pour the tamarind pulp. Fry until the raw smell diminishes.
- Combine all nicely. Fry for 2 mins.
- Now add the boiled sprouts mixture.
- Also add the water left in the cooker if any or add water separately.
- Cook until the gravy thickens.
- Assembling:
- You could butter the pav or fry them in oil for 30 secs on each side. Pour the sprouts gravy half on the serving dish. Sprinkle some chopped onion, tomatoes, mixed farsan and lime wedges. Serve with buttered pavs. I just served mine with plain pavs (buns) and it was yum.
2. If you don't have goda masala then use garam masala but the taste would differ.
3. Adjust the spices as per your taste and preference.
4. Generally the misal is of medium consistency so make accordingly.
Arpita says
Hi how to make goda masala? Is it a typical maharashtrian masala? I guess it’s not available in Delhi?
maria says
Arpita you are right, goda masala is a typical maharashtrian masala. May not be available in Delhi but its available online and big super markets. I will post the recipe for goda masala soon, allow me some time. In the meanwhile just add garam masala powder instead of goda masala. Hope this information helps you.
Shivangi says
Oh Maria, Maria….. I am in love with this recipe.
Easy to follow and teekatt to the core.
Made it today for Ganesh Chaturthi. We have about 40 guest so I am hoping they like it.
A big thumbs up x
maria says
Very pleased to know this Shivangi 🙂 thanks for positive feedback. All the best do let us know how the reaction was of your guests? Wish you a Happy Gangeha festival!
Shivangi says
It was superhit, got compliments that it was the best Misal they had in Dubai.
Wishing u the same.
maria says
Pleased to know this Shivangi, thanks for positive feedback. Glad your folks liked the misal pav.
Saujanya says
Tried it…turned out awsum…thnks a lot maria..?
maria says
Welcome Saujanya and thankyou for your positive feedback 🙂
Annika says
Awesome !
maria says
thankyou annika 🙂
Ajay says
From Kala masala or godawful masala which is a better option?
maria says
Ajay both masalas are good kala masala gives a dark color to the misal whereas goda masala would have a lighter shade. You could try both masalas 😉
NBA says
Quite revealing, look ahead to coming back again
Shraddha says
Followed this recipeqord for word and made misal twice already. Was a complete hit with family and friends. Thank you for the clear instructions and pictures.
Note to others: I found that using the right farsan (misal farsan) gives the dish the authentic misal taste as is found in Pune. I used a batch of Puneri Misal Farsan in mine, and when I ran out of that, the substitute farsan didn’t come up to the mark. Nonetheless, the gravy (kat) tasted great !
maria says
Pleased to know this Shraddha 🙂 glad your family liked the misalpav. Also I agree with you puneri farsaan has a better taste then the ones you get anywhere else. Thankyou so much.
Neeta says
Hi Maria, As we do not get the sprouts, could you please tell me what is the ratio or measure of various beans to use to sprout at home? Thank you.
maria says
Sure Neeta about 1/4th cup of matki, 1/4th cup of mung bean, 2 tbsp chole, 2 tbsp black chana, 2 tbsp whole masoor, 2 tbsp rajma and 2 tbsp dried green peas. Soak them in water for a day discard the water tie them in a wet muslin or linen cloth place in a humid place esnure the cloth stays damp. after a day or two they would start sprouting then use them hope this help’s you and you are welcome always 🙂
Meenakshi says
tried this and my food got over soon kids and family all loved this missal pav could u share kolhapuri missal pav recipes pls thanks
maria says
Surely Meenakshi would try posting kolhapuri misal soon thankyou so muchf or your kind and positive words.
CHAITRA says
Tried it last nite.Awesome recipe maria.!!!
maria says
Thankyou Chaitra pleased to know you liked the misal pav recipe 🙂
Apurva says
Hey I tried out this recipe, it was awesome…!! My family couldn’t stop asking for more and more pav.. The best part about it is that it is packed with healthy ingredients.. And the taste is well…slurrpp..!!
maria says
thankyou apurva quite pleased to know this 🙂 glad your family liked the misal pav.
Anand says
Dear Maria can u please post the recipe of dabeli, I didn’t find a good recipe online
I trust your taste so please do it..
maria says
pleased to know this Anand 🙂 have taken your request for dabeli on file would keep you posted soon and thankyou so much 🙂
cecilia says
my family loved this misal recipe could you also post the kolhapuri misal recipe thanks.
maria says
thankyou so much Cecilia 🙂 surely would take your request on our file for kolhapuri missal recipe.
Anand says
Hi, thank you very much for the recipe
hope my wife love it.. I prepare food once in a week, so thought let me try something maharashtrian dish this time ..
Waiting for that little smile on her face….
maria says
You are welcome Dr Anand 🙂 let me know how was your wife reaction???? thanks and a great gesture from a loving husband to her wife 🙂
Anand says
Hey Maria, her expression was awwwww… U made it for me.. And then when she tasted it, gave me a hug.. And said this is the best misal pav I had. Perfectly balanced I loved it.. Thank you…
maria says
Vow I am pleased to know this kudos to you 🙂 very happy and you are welcome…. keep cooking for her atleast sometimes…cheers!
tanvi says
Thank you for the recipe..its simple and gives an effective taste..I tried it today although I forgot the kokam 🙁 but still had a nice time
maria says
That’s okay Tanvi glad to know you liked the misal 🙂 sometimes simple food brings out the best flavor! take care have great weekend.