Maharashtrian Misal Pav

Misal Pav
Image Credit: Swasthi

A popular spicy dish from West India that consists of a spicy misal served on bread or pav. The uniqueness of this dish lies in its seasoning and the spicy misal is seasoned with a mixture of chivda, or sev or farsan. This dish is usually served for breakfast or as a snack that can easily be extended to lunch and dinner.

There are different variations and with a different style of preparation to this spicy misal pav recipe in the state of maharashtra. In this recipe I tried to show the mumbai version, but the other 2 popular versions are puneri misal (pune version) and kolhapuri misal (kolhapuri version). Pune misal pav is usually served with pohe or poha as a base with usal and garnished with rassa, while in kolhapur misal pav we do not add pohe but is by far the spiciest of all versions. In addition, it is usually served with a slice of bread. Other variations include upwas misal with potatoes and sabudana, mild in taste misal dahi and nasik misal which is usually served with pappad.

Preparation time: 15 minutes

Cooking time: 30 mins

Serves: 3

For pressure cook:

2 cup moth beans / matki (sprouts);

¼ tsp turmeric;

½ tsp salt;

1 cup water.

For masala paste:

2 tsp oil;

2 inch roughly chopped Ginger;

1 finely chopped Onion;

2 cloves Garlic;

1/4 cup Dry Coconut;

1 finely chopped Tomato;

1/4 cup Water.

Other ingredients:

3 tbsp oil;

1 tsp mustard;

1 tsp jeera;

Curry leaves a few;

1 tsp Kashmiri red chilli powder;

¼ tsp turmeric;

1 tsp coriander powder

1 tsp garam masala or Goda Masala;

Jaggery a small piece;

½ tsp salt

5 cup water

For Serving:

2 cup farsan;

½ finely chopped onion;

2 tbsp chopped Coriander;

6 Pav;

1 quarter lemon.

How to cook?

  • To start, in a pressure cooker, take 2 cups of moth beans / Matki. To sprout, soak moth beans overnight and tie them in a cloth for a day.

  • Then add ¼ tsp turmeric, ½ tsp salt and 1 cup water.

  • Pressure cook for 1 whistle or till it turns soft. Set it aside.

  • Now let's prepare the masala paste. Heat 2 teaspoons of oil. Now add 2 inch of ginger and 2 cloves of garlic. Saute it well.

  • Add onion and saute till it turns golden brown.

  • Add ¼ cup dry coconut and saute for a minute.

  • Add 1 tomato and saute till it turns soft.

  • Cool the mixture and transfer it in blender. Add ¼ cup water and blend to smooth paste. Set it aside.

  • Then in large kadai heat 3 tbsp oil and splutter 1 tsp mustard, 1 tsp jeera and few curry leaves.

  • Add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder and 1 tsp garam masala. Saute it on low flame till spices turn aromatic.

  • Add in prepared masala paste and mix it well.

  • Let it cook till the oil is released from masala paste.

  • Add in cooked matki, small piece jaggery and ½ tsp salt. Mix it well.

  • Add 5 cup water and adjust consistency.

  • Now let it boil for 10 minutes or till misal are cooked completely.

  • Once the misal is cooked, oil starts to float and that's when the misal is ready.

Here's how you serve:

  • Take matki usal add some farsan over it in a serving plate.

  • Top it up with chopped onions and coriander leaves.

  • Now pour a sufficient quantity of kat or gravy from sides.

  • serve the misal with pav and lemon wedges, making a complete misal pav recipe.


  • First, to get an authentic misal pav, add more oil and cook until the oil floats on top.

  • I made the misal pavement less spicy so even your little ones can enjoy this delicious recipe. However, you can increase the amount of chili powder to make it spicier.

  • Also add the farsan / mixture just before serving, otherwise it won't taste good and get mushy.

  • In addition, you can also use a mixed combination of moon sprouts, pea sprouts, chole sprouts and bean sprouts.

  • finally, the misal pav recipe is excellent if it is served slightly spicy and oily.

Tried this recipe?

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