Misal pav is an iconic Indian Street Food. In this recipe, Spicy Indian Sprouts Curry is served with tasty toppings. This popular chat food from Mumbai and Maharashtra state of India, Misal Pav is often served at a breakfast or brunch. You can also use this recipe as a curry for dinner along with steamed rice or roti.
This wholesome and nutritious curry is Vegan and Gluten free. Sultry Indian spices and delectable toppings and garnishes make this recipe simply irresistible. Traditionally Misal is served with Pav (dinner rolls)
I am including electric pressure cooker (Instantpot ) and stove top instructions to make this famous recipe at home. I often serve this one pot meal at parties and needless to say, it is superstar crowd pleaser.
THE RECIPE CARD IS LOCATED TOWARDS THE END. Amazon affiliate link disclosure is below as well. Before scrolling to the recipe card, do check the HELPFUL RECIPE TIPS in the post
REGIONAL VARIETY AND DIFFERENCES OF MISAL PAV RECIPE
Misal Paav is a traditional heirloom dish. So every city in Maharashtra has it’s unique and peculiar way of tweaking the recipe.
Growing up in Pune, India, there often was a friendly competition between the street vendors about whose Misal is the best. Typically Puneri Misal is served with Pohe (flattened rice). It’s comparatively milder in taste. Mumbai or Bombay Misal combines all of the regional styles.
Kolhapuri Misal is bright red and the spiciest of all. It’s not for the faint hearted for sure. The oil based gravy called “Tarri” is often spiced with extra hot red chilies to bring out the spice. Nashik Misal often served along Papad (thin crisp lentil wafer) instead of bread.
You can serve Misal along with plain yogurt (curd) to tone down the spice level. Dahi Misal can be served as a curry along with rice or roti for dinner.
WHAT IS MISAL AND HOW TO MAKE IT?
Misal is essentially Sprouted Lentil Curry. It is also called “USAL“. You make it with ample liquid gravy called “Kat ,Tarri or Rassa”
You serve the curry with extra gravy and myriad of toppings along with a toasted butter bun called Pav (paav). For easier preparation, you can make curry and gravy at once. I often do the same and it tastes just as amazing as ever.
While making Misal, most households use Goda Masala. It is a typical Maharashtrian Spice blend. Besides the typical garam masala spices, it includes roasted sesame seeds and dry coconut. This earthy dark spice blend is not as spicy hot. If you don’t have Goda Masala easily available, use Garam Masala instead.
HOW TO MAKE SPROUTED BEANS?
Wash and soak the Matki (moth) beans overnight in water. Next day, drain the water, cover the soaked beans with paper towel and leave it for at least a day to sprout. Sprouted beans are more nutritional as well. You can however, skip sprouting and just use soaked beans if making it in jiffy.
Check this post for detailed instructions on how to sprout the beans. Procedure remains the same for all the variety of beans and lentils.
WHAT ARE THE INGREDIENTS OF MISAL PAV
The exact measurements are listed in the recipe card. I am listing some of the substitutions and suggestions below.
Sprouts : Typically Matki (Moth Beans) sprouts are used in making Misal. You can however, use Moong (mung) beans sprouts too. You can also combine moong and matki and make it Mixed Sprouts Misal. If you don’t have sprouts easily available, soak the beans at least for couple hours in warm water.
Masala : The curry base is onion, tomatoes, minced ginger and garlic. The Goda masala adds the depth of the flavors. Red chili powder, Turmeric powder and coriander-cumin powder are used in oil tampering along with mustard seeds and cumin seeds. Dry coconut to add nutty flavor and texture to the curry. Adding the whole peppercorns makes it spicy. You can use asafetida (hing) and fresh curry leaves if easily available.
Garnishes and Toppings : Misal is usually served with paav. You can use dinner rolls or bread slices. You dip the bread in the gravy and eat along the sprouts. For garnishes, we use chopped onion and cilantro leaves, lemon wedges and jalapeno slices (optional). Crunchy crispy farsan and sev is absolute must for the authentic misal. Do NOT skip the farsan /sev topping !
Traditional recipe also is served with “kat” or liquid ground masala to make it super spicy. To make it, just double the amount of ingredients in masala. Add extra 1 tablespoon of dry coconut while oil tampering. Keep aside the half of the cooked ground masala and add 2 cups of water to it . Serve the liquid masala in separate bowl with toasted pav ( dinner rolls)
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- 2 Cups Sprouted Matki (Moth) Beans
- 4 cups water
For the Masala Paste :
- 1 Tablespoon Oil
- 1 large onion chopped
- 2 large tomatoes -chopped
- 1 tablespoon Ginger Garlic Paste
- 5-10 whole peppercorn
- 1 Teaspoon Goda Masala or Garam Masala
- 1 Teaspoon Cumin -Coriander Powder
- 1 tablespoon dry coconut
- Salt Per Taste
For Tadka / Oil Tampering :
- 1 Tablespoon Oil
- 1/4 teaspoon Cumin Seeds
- 1/4 teaspoon black Mustard Seeds
- 1/4 Teaspoon Red Chili Powder - adjust per taste
- 1/2 teaspoon Turmeric Powder
- Pinch of Asafoetida - optional
- 5-10 fresh curry leaves - optional
For Garnish and Serving :
- 8-10 Dinner Rolls (Pav)
- 1 large onion -finely chopped
- 1/2 cilantro leaves- chopped
- 2 lemons - cut into quarters
- 1 cup Farsan / Sev
To make the masala:
Turn Instantpot on sauté high, add oil. Once oil is heated, add onions and sprinkle some salt over them. Sauté the onions until they are brown and translucent. Add ginger garlic paste, whole peppercorn , dry coconut, goda masala , coriander and cumin powder and sauté for 2 more mins. Add the tomatoes and cook until it softens. CANCEL the sauté and let it cool down. Grind the mixture into a smooth paste adding little water as needed.
To make the curry ( usal ) and gravy:
Turn on Sauté high mode again. Heat 1 tbsp. oil in with the cumin and mustard seeds and sauté for about a minute. Add hing and curry leaves if using. Now add the ground masala paste, red chili powder, turmeric, salt and sauté it well. Cook for a few minutes until the oil starts to leave the side of the pan. It is important to sauté the masala well to ensure the maximum flavor in the recipe.
Add sprouted beans and mix well. Add water. Mix well. Cancel the sauté mode. Close the lid and put it on Manual 0 min, high, vent closed. After it's done ( it builds pressures and that's enough to cook the beans perfect without mushy. ) wait for natural pressure release NPR to open the lid.
To Serve Misal Pav :
Now the misal is ready. Serve it in layers in a bowl. Start off by adding the sprouted beans curry. Add the liquid gravy on top. Garnish it with chopped onions and cilantro, lime wedges and some farsan / sev ( spicy mix) and serve hot.
TO MAKE THIS RECIPE, USING STOVE TOP PRESSURE COOKER :
Follow the same instructions for the pressure cooker using low to medium heat. Saute everythig and make Masala paste. Once you do the oil tadka and mix everythig well, close the lid and let it build the pressure. Wait for 2 Whistles on cooker. Turn off the heat. Open the lid when all the pressure is released. Mix the curry well. All the serving instructions remain the same.
Adding dry coconut in Masala paste is optional. But it adds nice texture and nutty flavor to the Misal.
Traditional recipe also is served with "kat" or liquid ground masala to make it super spicy. To make it, just double the amount of ingredients in masala. Add 1 tablespoon of dry coconut while oil tampering. Keep aside the half of the cooked ground masala and add 2 cups of water to it . Serve the liquid masala in separate bowl with toasted pav ( dinner rolls)
The recipe ingredients make this Misal Moderatly spicy. Adjust amount of red chili powder accroding to your spice tolerance and preference.
For Instantpot , pressure cooking at 0 minutes, makes the beans Al Dente, meaning the beans have some bite to them and not too mushy. If you prefer softer beans, add 1-2 more minutes of pressure cooking.
Goda Masala is a typical Maharashtrian Spice blend. Besides the typical garam masala spices, it includes roasted sesame seeds and dry coconut. This earthy spice blend is mild in taste. If you don't have Goda Masala easily available, use Garam Masala instead.
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Serving Size:1 cup
Amount Per Serving: Calories: 275 Total Fat: 12g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 0mg Sodium: 443mg Carbohydrates: 38g Net Carbohydrates: 0g Fiber: 6g Sugar: 6g Sugar Alcohols: 0g Protein: 7g