misal pav recipe, how to make maharashtrian misal pav recipe

misal pav: मिसळपाव, मिसळ, how to make misal pav

misal pav is a popular maharashtrian breakfast recipe and one of my favorite food. growing up in mumbai, i have had misal pav in many places. my mom would also make misal pav at home many times.

there are many variations of making misal in maharashtra. usually moth bean sprouts (matki sprouts) or mixed beans sprouts are used. few other variations of usal on the blog are chawli usal, kala chana usal, green peas usalval usal and malvani usal. i usually make the misal less spicy as that how we prefer it. but there are some really spicy misal like the kolhapuri misal.

i either make this usal curry made with matki sprouts or my mom’s usal recipe for making misal pav. in this recipe i have used homemade matki sprouts. if you want to know how to sprouts moth beans or mung beans, then you can check the method here on how to sprout mung beans.

moth bean sprouts matki sprouts

misal pav can be had as a breakfast, snack or as a brunch. its a delicious and wholesome meal, especially if the pav/buns is made from wheat flour or if you could make your own healthy bread.

i usually make whole wheat pav or buns at home whenever i make misal pav. if you are looking for similar maharashtrian recipes then do check pav bhaji, pani puri, bhel puri and ragda patties.

misal pav recipe

few more maharashtrian recipes from the blog – puran poli, ukadiche modak, usal recipe, masala bhaatbhindi bhaji and chawli usal.

misal pav recipe details below:

4.7 from 3 reviews
misal pav recipe
 
Prep time
Cook time
Total time
 
misal pav - a popular mumbai street food of usal (sprouts curry) topped with onions, tomatoes, farsan (fried savory mixture), lemon juice and served with pav.
Author:
Recipe type: indian street food
Cuisine: indian
Serves: 4-5
Ingredients
for the usal (sprouts curry):
  • 3.5 cups moth mean sprouts/matki sprouts or mixed bean sprouts - i used about 1 cup of moth beans and here is a post on how to make sprouts at home
  • 2 small to medium potatoes, cubed
  • 1 large or medium onion, finely chopped
  • 1 or 2 green chilies, chopped (hari mircj)
  • 3 to 4 garlic/lahsun + 1 inch ginger/adrak - crushed in a mortar-pestle to a fine paste
  • 1 tsp mustard seeds (rai or sarson)
  • 1 tsp cumin seeds (jeera)
  • 10 to 12 curry leaves (kadi patta)
  • 1 to 1.5 tbsp goda masala/kala masala
  • ½ tsp turmeric powder (haldi)
  • ½ tsp red chili powder (lal mirch powder)
  • 1 tsp coriander powder (dhania powder)
  • 1 tsp cumin powder (jeera powder)
  • 1.5 tsp seedless tamarind soaked in ⅓ or ½ cup water or 2 to 3 kokums
  • ¾ to 1 cup water or as required
  • 3 tbsp oil
  • salt as required
for the misal pav:
  • 8 to 10 pav/bread buns or bread slices
  • 1 cup finely chopped onion
  • 1 cup finely chopped tomatoes (optional)
  • 1 cup thick sev or farsan/chiwda (fried savory snack mixture)
  • 1 lemon, quartered or diced
  • ⅓ cup coriander leaves (dhania patta)
  • ½ cup curd/yogurt, beaten (optional)
Instructions
preparing the usal:
  1. rinse the moth bean sprouts first in running water.
  2. drain and then add the sprouts, cubed potatoes, ¼ tsp turmeric powder, salt in a pressure cooker. the water should be covering the matki sprouts about ½ inch above. if using mixed bean sprouts, you will have to add more water.
  3. pressure cook for 2 to 3 whistles.
  4. in a small bowl soak the tamarind in ⅓ or ½ cup warm water for 25 to 30 mins.
  5. squeeze the tamarind and extract the pulp. keep the tamarind pulp aside.
  6. heat oil in another pan.
  7. crackle the mustard seeds first.
  8. then add the cumin and saute for some seconds till the cumin gets golden.
  9. add the chopped onions and saute till translucent.
  10. then add the curry leaves, ginger-garlic paste and green chilies
  11. stir and saute till the raw aroma of ginger-garlic goes away.
  12. add the remaining ¼ tsp turmeric powder, coriander powder, cumin powder, red chili powder and goda masala.
  13. stir and then add the tamarind pulp.
  14. saute till the raw aroma of the tamarind goes away.
  15. drain the pressure cooked matki sprouts and potatoes and add them to the tamarind pulp.
  16. stir and add ¾ to 1 cup water or more water if required.
  17. season with salt and simmer the usal for 8 to 10 mins on a low flame with occasional stirrings.
  18. lastly garnish with coriander leaves.
  19. if you want you can also add sugar or jaggery.
assembling the misal pav:
  1. whilst the usal is simmering, you can prep the toppings for the misal pav.
  2. finely chop the onions and tomatoes. keep aside.
  3. take the steaming usal in 4 to 5 bowls.
  4. in each bowl of usal, first add the chopped onions and tomatoes.
  5. then top usal with chopped coriander leaves.
  6. squeeze a few drops of lemon juice.
  7. then top it with farsan or chiwda.
  8. serve the misal bowl in a plate with pav buns and slices of lemon, chopped onion and mix farsan/sev/chiwda.
  9. enjoy the misal pav.


{ 10 Responses }

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  1. shivam says

    I luv to visit this site over n over…its help me out at different stage while cooking…rit now m jst about to prepare the missal pav….

  2. Ganga. S. says

    Excellent site for Veg recipes….Love the printable section….made a folder of all my favorites…..

  3. Tanjina says

    Please can u tell me how to make goda masala please i want to make this recipe today or is it ok without goda masala

    • says

      i usually make a small batch of goda masala. i have not been able to click the pics and post the recipe. you can use garam masala instead of goda masala. about 1 tsp of garam masala will be fine. but the flavor and taste will alter.

      here’s a recipe which will give you a very small batch:
      for the goda masala:
      – 1.5 tbsp unsweetened desiccated coconut
      – 1.5 tbsp white sesame seeds
      – 1 or 2 dry red chilies or byadagi red chilies
      – 1 small piece of stone flower/dagad phool (skip if you don’t have)
      – 1 tsp cumin seeds
      – 2 tsp coriander seeds
      – 2 to 3 cloves
      – 1 inch cinnamon
      – 1 small indian bay leaf/tej patta
      – ½ tsp caraway seeds/shah jeera
      – 3 to 4 black peppercorns
      – a pinch of asafoetida
      method:
      1. first dry roast all the spices except sesame seeds and desiccated coconut in a pan till they become aromatic.
      2. push them towards the sides of the pan. then add the sesame seeds and coconut. mix everything together and roast till the coconut becomes golden.
      let this mixture cool and then grind everything in a dry grinder or coffee grinder to a fine powder.
      3. store in a small jar and keep in the refrigerator.