Misal Pav
An authentic vegetarian recipe from Maharashtra, India
Cook Time
40 mins
Servings
4 servings
Difficulty
MediumCategory
VegetarianIngredients
For 4 servings
300g Sprouted moth beans (matki)
150g Onion
150g Tomatoes
20g Ginger-garlic paste
15g Kolhapuri misal masala or goda masala
6g Red chilli powder
3g Turmeric powder
6g Coriander powder
4g Mustard seeds
10piece Curry leaves
40ml Oil
7g Salt
500ml Water
100g Farsan (mixed savoury snack mix)
8piece Pav (dinner rolls)
20g Coriander leaves
2piece Lemon
17 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Pressure cook the sprouted moth beans with a pinch of turmeric and salt for 2–3 whistles until just tender but not mushy. Set aside with the cooking liquid.
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Heat oil in a kadai over medium heat. Add mustard seeds and let them splutter. Add curry leaves.
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Add finely chopped onion and cook for 6–7 minutes until golden brown.
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Add ginger-garlic paste and cook for 2 minutes.
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Add chopped tomatoes and cook for 5 minutes until they break down into a soft masala.
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Add turmeric, red chilli powder, coriander powder, and misal masala. Stir and cook for 2 minutes.
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Add the cooked moth beans along with their cooking liquid. Add additional water to make a thin, spicy gravy (kat). Bring to a boil.
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Simmer for 8–10 minutes until the gravy is well-spiced and slightly thickened. Taste and adjust salt and spice.
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Toast the pav on a buttered tawa until golden and crisp on the outside.
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To serve: ladle the misal into bowls. Top generously with farsan (savoury mix), finely chopped raw onion, and fresh coriander. Squeeze lemon juice over the top.
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Serve immediately with toasted pav on the side.
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Chef's Tips
Sprouting the moth beans overnight is essential — it improves digestibility and gives the misal its characteristic texture and flavour.
The spicy gravy (kat) is the heart of misal; it should be thin and fiery — add more water if it thickens too much.
Misal Pav varies significantly by region in Maharashtra: Pune-style is milder, Kolhapuri is very spicy, and Nashik-style has its own masala blend.
Add the farsan topping just before serving to keep it crunchy — it becomes soggy quickly once it absorbs the gravy.
About This Dish
Misal Pav is a traditional vegetarian dish from Maharashtra, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Sprouting the moth beans overnight is essential — it improves digestibility and gives the misal its characteristic texture and flavour. - The spicy gravy (kat) is the heart of misal; it should be thin and fiery — add more water if it thickens too much. - Misal Pav varies significantly by region in Maharashtra: Pune-style is milder, Kolhapuri is very spicy, and Nashik-style has its own masala blend. - Add the farsan topping just before serving to keep it crunchy — it becomes soggy quickly once it absorbs the gravy.
Category
Vegetarian
Cook Time
40 mins
Servings
4 servings
Difficulty
Medium