🕒 Prep Time: 15 mins | 🍳 Cook Time: 30 mins | 🍽️ Serves: 4
📜 Introduction:
Misal Pav is a spicy Maharashtra street food made with sprouted lentils, fiery curry (kat), and topped with crunchy farsan. It’s a flavor bomb perfect for breakfast, brunch, or dinner. Try this authentic Misal Pav recipe and bring the taste of Mumbai to your plate!
🧾 Ingredients
For Usal (Sprouted Curry Base):
- 1 cup matki (moth beans), sprouted
- 1 small potato, peeled & chopped
- 1 onion, chopped
- 1 tomato, chopped
- 1 tsp ginger-garlic paste
- 1/4 tsp turmeric powder
- 1/2 tsp red chili powder
- 1 tsp coriander powder
- Salt to taste
- 1 tbsp oil
- 2 cups water
For Rassa (Spicy Gravy):
- 1/2 cup grated fresh coconut
- 1 small onion, sliced
- 2 cloves garlic
- 1 tbsp Kolhapuri masala or goda masala
- 1 tsp red chili powder
- 1/4 tsp turmeric
- 1 tbsp oil
- 1 cup water (adjust as needed)
For Garnishing:
- 1 cup farsan or sev
- 1/2 onion, finely chopped
- Fresh coriander leaves, chopped
- Lemon wedges
For Serving:
- 4 Pav buns (toasted with butter)
👩🍳 Method
Step 1: Make the Usal (Sprouts Curry)
- Heat 1 tbsp oil in a pan. Add chopped onions and sauté till golden.
- Add ginger-garlic paste and cook till raw smell disappears.
- Mix in tomatoes, turmeric, chili powder, and coriander powder. Cook till tomatoes soften.
- Add sprouted matki and potatoes. Mix well.
- Pour 2 cups water, add salt, and simmer for 15–20 minutes till the sprouts and potatoes are soft.
Step 2: Prepare the Rassa (Spiced Gravy)
- In another pan, dry roast coconut, sliced onion, and garlic till golden. Let cool.
- Grind the roasted mixture with a little water to form a smooth paste.
- Heat 1 tbsp oil, add the ground paste. Sauté for 2–3 minutes.
- Add Kolhapuri masala, chili powder, turmeric, and 1 cup water. Let it boil and simmer for 5 minutes.
- Adjust salt. The gravy should be spicy, slightly oily on top, and flavorful.
Step 3: Assemble the Misal
- In a serving bowl, add 2–3 ladles of usal.
- Pour hot rassa (gravy) over it generously.
- Top with chopped onion, farsan/sev, and coriander.
- Serve with butter-toasted pav and lemon wedges.
❓ Frequently Asked Questions (FAQ) About Misal Pav
Q1. What is Misal Pav made of?
A: Misal Pav is a popular Maharashtrian dish made with sprouted moth beans (matki), a spicy gravy (called rassa or tari), and garnished with farsan, onions, and lemon. It is served with pav (soft bread rolls).
Q2. What is the difference between Usal and Misal?
A: Usal is the sprouted bean curry (usually less spicy), while Misal includes usal plus a fiery red gravy (rassa), toppings like farsan, and is served with pav. Misal is a complete meal, while usal is a simpler dish.
Q3. Is Misal Pav very spicy?
A: Traditionally, Misal Pav—especially Kolhapuri-style—is very spicy. However, you can adjust the level of chili powder and masala to suit your taste.
Q4. Can I make Misal Pav without sprouts?
A: Yes, if you’re short on time, you can use soaked and boiled lentils like moong, kala chana, or white peas instead of sprouted matki. But sprouts give better flavor and nutrition.
Q5. What is Kolhapuri Misal Pav?
A: Kolhapuri Misal Pav is a fiery version of the dish that comes from Kolhapur, Maharashtra. It uses a special Kolhapuri masala and has a thick, spicy oil layer (tari) on top.
Q6. Can Misal Pav be made in advance?
A: Yes. You can prepare the usal and rassa ahead of time. Just reheat and assemble with fresh farsan, chopped onions, and pav when serving.
Q7. Is Misal Pav vegan and gluten-free?
A: Misal (the curry) is naturally vegan and gluten-free. To keep the whole dish vegan, ensure you use dairy-free butter or skip it when toasting pav. For gluten-free, serve with rice or gluten-free bread.
Q8. What can I use instead of Kolhapuri masala?
A: You can substitute it with goda masala plus extra red chili powder or use garam masala with paprika and roasted coconut for similar depth.
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