misal pav recipe with step by step photos. 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. other variations of usal on the blog are chawli usal, kala chana usal, mix sprouts usal, val usal, matar 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 have also posted easy one pot method of making delicious misal pav recipe (with video).
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.
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. i have also shared the recipes of ladi pav in pressure cooker and mumbai pav recipe.
if you are looking for more street food recipes then do check pav bhaji, pani puri, bhel puri, sev puri, batata vada, masala pav and ragda patties.
misal pav recipe card below:
- 2 cups moth bean sprouts (matki sprouts) or mixed bean sprouts - i used about 1 cup of moth beans to prepare the sprouts
- 2 small to medium potatoes, cubed
- 1 large or medium onion, finely chopped
- 1 to 2 green chilies (hari mirch), chopped
- 3 to 4 garlic + 1 inch ginger, - crushed in a mortar-pestle to a fine paste
- 1 teaspoon mustard seeds (rai or sarson)
- 1 teaspoon cumin seeds (jeera)
- 10 to 12 curry leaves (kadi patta)
- 1 to 1.5 tablespoon goda masala or kala masala
- ½ teaspoon turmeric powder (haldi)
- ½ teaspoon red chili powder (lal mirch powder)
- 1 teaspoon coriander powder (dhania powder)
- 1 teaspoon cumin powder (jeera powder)
- 1.5 teaspoons tamarind, soaked in ⅓ or ½ cup water or 2 to 3 kokums
- ¾ to 1 cup water or add as required
- 3 tablespoons oil
- salt as required
- 8 to 10 pav (bread rolls) or bread slices as required
- ½ cup finely chopped onions
- ½ cup finely chopped tomatoes optional
- ½ to 1 cup thick sev or farsan (chiwda), fried savory snack mixture
- 1 lemon or lime quartered or diced
- ⅓ cup chopped coriander leaves (dhania patta)
- ½ cup fresh curd or yogurt, beaten, optional
- rinse the moth bean sprouts first in running water.
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.
- pressure cook for 2 to 3 whistles.
in a small bowl soak the tamarind in ⅓ or ½ cup warm water for 25 to 30 mins.
- squeeze the tamarind and extract the pulp. keep the tamarind pulp aside.
- heat oil in another pan.
- crackle the mustard seeds first.
- then add the cumin and saute for some seconds till the cumin gets golden.
- add the chopped onions and saute till translucent.
- then add the curry leaves, ginger-garlic paste and green chilies
- stir and saute till the raw aroma of ginger-garlic goes away.
add the remaining ¼ tsp turmeric powder, coriander powder, cumin powder, red chili powder and goda masala.
- stir and then add the tamarind pulp.
- saute till the raw aroma of the tamarind goes away.
- drain the pressure cooked matki sprouts and potatoes and add them to the tamarind pulp.
stir and add ¾ to 1 cup water or more water if required.
- season with salt and simmer the usal for 8 to 10 mins on a low flame with occasional stirrings.
- lastly garnish with coriander leaves.
- if you want you can also add sugar or jaggery.
- whilst the usal is simmering, you can prep the toppings for the misal pav.
- finely chop the onions and tomatoes. keep aside.
take the steaming usal in 3 to 4 individual serving bowls or plates.
- in each bowl of usal, first add the chopped onions and tomatoes.
- then top usal with chopped coriander leaves.
- squeeze a few drops of lemon juice.
- then top it with farsan or chiwda.
- serve the misal bowl in a plate with pav buns and slices of lemon, chopped onion and mix farsan/sev/chiwda.
- enjoy the misal pav.
how to make misal pav recipe:
1. rinse 2 cups of moth bean sprouts first in running water.
2. drain the sprouts very well and add them in a pressure cooker.
3. also add 2 medium sized potatoes (chopped), ¼ teaspoon turmeric powder and salt in the pressure cooker.
4. the water should be covering the matki sprouts about ½ inch above. if using mixed bean sprouts, then you will have to add more water.
5. add 1 teaspoon of salt or as required.
6. pressure cook for 2 to 3 whistles on a medium flame.
7. in a small bowl, soak the tamarind in ⅓ or ½ cup warm or hot water for 25 to 30 minutes.
8. squeeze the tamarind and extract the pulp. keep the tamarind pulp aside.
9. measure and keep all the spices ready for the misal pav.
10. heat 3 tablespoons of oil in another pan.
11. crackle 1 teaspoon of mustard seeds first.
12. then add 1 teaspoon of cumin seeds. saute for some seconds till the cumin gets golden.
13. add one large or medium sized onion (chopped).
14. saute till the onions turn translucent.
15. then add 10 to 12 curry leaves, ginger-garlic paste (3 to 4 garlic cloves + 1 inch ginger, crushed to a paste in mortar-pestle) and 1 to 2 green chilies (chopped).
16. stir and saute till the raw aroma of ginger-garlic goes away.
17. add the remaining ¼ teaspoon turmeric powder, 1 teaspoon coriander powder, 1 teaspoon cumin powder, ½ teaspoon red chili powder and 1 to 1.5 tablespoons of goda masala. you can check the recipe of goda masala here – how to make goda masala
18. stir & mix the spice powders well.
19. then add the tamarind pulp.
20. simmer till the raw aroma of the tamarind goes away.
21. drain the pressure cooked matki sprouts and potatoes.
22. add them to the tamarind pulp.
23. stir and add ¾ to 1 cup water or more water if required.
24. season with salt as required.
25. if you want you can also add 1 teaspoon of sugar or jaggery.
26. simmer the usal for 8 to 10 minutes on a low flame with occasional stirrings.
27. lastly garnish with coriander leaves.
29. whilst the usal is simmering, you can prep the toppings for the misal pav. finely chop the onion and tomato. keep aside. tomatoes are optional and can be skipped if you want.
30. take the steaming hot usal in 4 to 5 serving bowls or plates.
31. in each bowl of usal, first add the chopped onions and tomatoes.
32. then top the usal with chopped coriander leaves.
33. squeeze a few drops of lemon juice. then top it with farsan or chiwda.
34. garnish with slices of lemon, chopped onion and mix farsan/sev/chiwda. serve the misal in a bowl or a plate with pav buns. enjoy the misal pav.
how to make misal pav recipe:
preparing usal:
1. rinse 2 cups of moth bean sprouts first in running water.
2. drain the sprouts very well and add them in a pressure cooker.
3. also add 2 medium sized potatoes (chopped), ¼ teaspoon turmeric powder and salt in the pressure cooker.
4. the water should be covering the matki sprouts about ½ inch above. if using mixed bean sprouts, then you will have to add more water.
5. add 1 teaspoon of salt or as required.
6. pressure cook for 2 to 3 whistles on a medium flame.
7. in a small bowl, soak the tamarind in ⅓ or ½ cup warm or hot water for 25 to 30 minutes.
8. squeeze the tamarind and extract the pulp. keep the tamarind pulp aside.
9. measure and keep all the spices ready for the misal pav.
10. heat 3 tablespoons of oil in another pan.
11. crackle 1 teaspoon of mustard seeds first.
12. then add 1 teaspoon of cumin seeds. saute for some seconds till the cumin gets golden.
13. add one large or medium sized onion (chopped).
14. saute till the onions turn translucent.
15. then add 10 to 12 curry leaves, ginger-garlic paste (3 to 4 garlic cloves + 1 inch ginger, crushed to a paste in mortar-pestle) and 1 to 2 green chilies (chopped).
16. stir and saute till the raw aroma of ginger-garlic goes away.
17. add the remaining ¼ teaspoon turmeric powder, 1 teaspoon coriander powder, 1 teaspoon cumin powder, ½ teaspoon red chili powder and 1 to 1.5 tablespoons of goda masala. you can check the recipe of goda masala here – how to make goda masala
18. stir & mix the spice powders well.
19. then add the tamarind pulp.
20. simmer till the raw aroma of the tamarind goes away.
21. drain the pressure cooked matki sprouts and potatoes.
22. add them to the tamarind pulp.
23. stir and add ¾ to 1 cup water or more water if required.
24. season with salt as required.
25. if you want you can also add 1 teaspoon of sugar or jaggery.
26. simmer the usal for 8 to 10 minutes on a low flame with occasional stirrings.
27. lastly garnish with coriander leaves.
assembling and topping usal:
29. whilst the usal is simmering, you can prep the toppings for the misal pav. finely chop the onion and tomato. keep aside. tomatoes are optional and can be skipped if you want.
30. take the steaming hot usal in 4 to 5 serving bowls or plates.
31. in each bowl of usal, first add the chopped onions and tomatoes.
32. then top the usal with chopped coriander leaves.
33. squeeze a few drops of lemon juice. then top it with farsan or chiwda.
34. garnish with slices of lemon, chopped onion and mix farsan/sev/chiwda. serve the misal in a bowl or a plate with pav buns. enjoy the misal pav.
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Reshu says
Hie
Ausome recipes you share
Thanku for making me foodie
I just love your recipes…
This misel pav really came ausome
dassana amit says
Welcome Reshu. Thanks for this positive feedback. Happy cooking.
Aarti says
I tried missal pav for lunch today and it turned out really well. Instead of imli I tried tomato puri (homemade) and lemon. It was tasting awesome. Thank you so much!!
dassana amit says
Welcome Aarti. Thanks for sharing your positive feedback and variation.
Shona says
A big big big thanks to you….. made this tonight…. n being a maharashtrian… my hubby n son loved it very much… it’s a big hit… thank you very much
dassana amit says
pleased to know this shona 🙂 thanks for positive views. you are welcome.
maithilli sawant says
nicccceeee…….. recipes..i will try once this yummy recipes……thank u n god bless u..thanx once again….
dassana amit says
surely try and let us know how it was maithilli 🙂 god bless you too.
Priya says
Hi.. Very good recipe.. Looks yummy :)I want to try cooking this recipe.Can I use sprouted moong dal as a replacement for matki sprouts? Also what is the replacement for Farsan? Can I use regular mixture or sev?
Thanks
Priya
dassana amit says
thanks. you can use sprouted moong dal. instead of farsan you can use regular sev or mixture or even bhujia.
Swati Shetty says
Im big fan of your all recipes. They way you present,i bet there is no one who can do it this way,not even sanjeev kapoor. Even the hardest recipes becomes easy for me to cook. And all the appreciation which i get from my family members with regards to food goes to you:)) cheerrrrsss
dassana amit says
thank you so much swati. feeling humbled as well as good. thanks once again.
Neha says
Hi,
Thanks for posting traditional misal pav recipe. I want to make it but if I don’t have goda masala, what alternative I can use? also can I skip adding kokum? If you can helpm e clearing these doubts, it would be very kind of you.
Thanks
dassana amit says
welcome neha. skip goda masala and use garam masala. yes you can skip adding kokum and add tamarind pulp instead. quantity is mentioned in the ingredients list. if you do not have tamarind, then add 1 medium tomato. chop finely and saute after you saute ginger-garlic. saute till the tomatoes become pulpy and you see oil leaving the sides.
Neha says
Thank you for such a promt reply. I will make it today. 🙂
dassana amit says
sure neha and thanks.
Sonica shah says
I like all ur recpie…its helpi me too make food more better thn i use to cook
dassana amit says
thankyou sonica 🙂
jyoti sharma says
Please give some new and quick recipes for making maharashtraian cuisine
dassana amit says
will try to add.
jyoti says
I eat one time in maharashtra I really love this food thank u for sharing your recipe
dassana amit says
thankyou jyoti and you are welcome 🙂
suvidha shelar says
I made this recipe…it was too good…
But can u post the recipe of different variation of misal?
dassana amit says
thanks suvidha. i plan to add few more variations.
suvidha shelar says
Thanku mam…..?
dassana amit says
welcome suvidha
Sush says
Made this using readymade Badshah goda masala. Turned out really good. Thank you.
dassana amit says
welcome sush
Aparna Srinidhi says
Im a big fan of all ur recepies. What I like abt the recepie is they are step by step and u even add tips. There are many websites which publish various recepies but they are not so good. Ur recepie give the authentic taste to the food n most importantly have a restaurant style.
dassana amit says
thanks a lot aparna. glad to read your positive and encouraging feedback 🙂
pooja says
good
neha yadav says
Thanku soo much fr uploading this recipe…
dassana amit says
welcome neha
sudha muralidharan says
well researched, photographed, practically shown every step, easy to follow recipes. i have become your fan. though i do many dishes, nowadays becoming forgetful, so i peep into your recipes for confirmation. VIOLA !!!! comes better than the usual. thanks and god bless
dassana amit says
welcome sudha. glad to know this. thanks for sharing your positive feedback on recipes and for your prayers.
Ketan says
First of all THANKS TO THE AUTHER OF THIS PAGE . I have made lots of dishes using your Recipes and results have been really “TASTY” and so I will keep using this page .
ONCE AGAIN THANKS FOR POSTING THIS PERFECT RECIPES !!
dassana amit says
welcome ketan. thanks for sharing positive feedback on recipes.
Sneha says
Hi maam,
Your recipies are really great and help me a lot. Yesterday I made tawa pulao and today missal pav both turned out to be great. Thanks so much. You do a great job and help us make our family happy. 🙂
dassana amit says
welcome sneha. glad to know this. thanks for sharing positive feedback on recipes.
Sweta Mohan says
Awesome receipie helped me to cook after a long time
dassana amit says
thanks sweta
reena says
Thank you owesum receipe
dassana amit says
welcome reena
vaishali bhander says
i love cooking
Akash says
Owsum recipi jhat pat ekdum
dassana amit says
thanks akash
Sudha says
Super hit! Misal pav was yummy. Thank you for this simple and tasty recipe. I’m surely coming back for more here!!
dassana amit says
welcome sudha. yes do try some more recipes.
C mart says
I just love your recipes! They have taught me a lot!!
Thanks a lot for your help..it is greatly appreciated.
dassana amit says
Welcome C mart. Glad to know this.
Awanti says
Hi Dassana I tried this recipe just now….its really awesome …..I like the way of explaining the recipe. Can you give the recipe of Dhaba style shev curry….
dassana amit says
thanks awanti. i will have to experiment with dhaba style shev curry. will see if i can add.
namrata says
Misal paav
Manashi says
It is very much helpfull.I
dassana amit says
thanks.
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….
dassana amit says
thanks shivam for the positive feedback. glad to know that you visit the site quite often.
Ganga. S. says
Excellent site for Veg recipes….Love the printable section….made a folder of all my favorites…..
dassana amit says
thanks ganga for the positive feedback on site.
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
dassana amit 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.
suja Ravi says
Please share method of making ghoda masala.
dassana amit says
will share soon.