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misal pav recipe, how to make easy misal pav recipe | one pot misal pav

misal pav recipe with video and step by step photos – easy one pot method of a delicious misal pav recipe.

misal pav is one of those dishes, i grew up having. while there are many types of misal pav made in maharashtra depending on the region the recipe comes from, the spice factor, taste and flavors are different. e.g. the kolhapuri misal is known for its spicy taste. this recipe is an easy recipe and everything is cooked in one pot. other variations of usal on the blog are chawli usal, kala chana usal, mix sprouts usal, val usal, matar usal and malvani usal.

i have shared another version of misal pav before and that recipe is different from this one in terms of taste and flavor. but both the recipes are good. since i get requests for sharing recipes without pressure cooker, hence thought of sharing this method. do note that cooking matki sprouts take some time in a pan as compared to a pressure cooker.

the recipe uses matki sprouts which are moth bean sprouts. if you do not get moth beans, where you live, then use moong bean sprouts or mixed bean sprouts. i have cooked the matki sprouts in a a pot, though you can also use a pressure cooker. the entire misal recipe is made in one pot or pan. i skipped adding potatoes, but you can add some potatoes in the curry. to prepare matki sprouts, you can check this method – how to make moong sprouts. 

also to get the best flavor and taste, i would recommend using goda masala. if you do not have goda masala, then make a batch at home and use it to season veggie or legume based dishes. garam masala powder is not a substitute for goda masala and does not give you the real taste. you can also use kanda-lasun masala (onion-garlic masala), kolhapuri masala, kala masala or malvani masala instead of goda masala. if adding any of these masalas, then add the amount as per discretion.

tamarind is another important ingredient in the recipe. so please do not skip it. you can buy the pav from outside or you can make them at home also. i have posted three pav recipes:

serve misal hot with pav and the farsan, lemon wedges and chopped onions by the side.

if you are looking for more mumbai street food recipes then do check masala pav, vada pav, pani puri, masala dosa, bhel puri and pav bhaji recipe.

easy misal pav recipe video:

(1:46 minutes quick video)

easy misal pav recipe card below:

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misal pav recipe
prep time
10 mins
cook time
30 mins
total time
40 mins
 

misal pav recipe - easy one pot method of a delicious misal pav recipe with matki sprouts

course: breakfasts, snacks
cuisine: Maharashtrian
servings: 4
author: dassana amit
ingredients (1 cup = 250 ml)
main ingredients:
  • 3 to 4 tablespoons oil
  • ½ teaspoon cumin seeds (jeera)
  • 1 medium to large onion, finely chopped OR ½ cup finely chopped onion
  • 1 medium tomato, pureed or minced OR ⅓ cup tomato puree or minced/finely chopped tomatoes
  • 1.5 teaspoons ginger-garlic paste (adrak lahsun ka paste)
  • 3 tablespoons coriander leaves (dhania patta)
  • ½ teaspoon turmeric powder (haldi)
  • ½ to 1 teaspoon kashmiri red chili powder
  • ½ teaspoon coriander powder (dhania powder)
  • 2 tablespoons goda masala or kala masala
  • 200 grams matki sprouts (moth bean sprouts) or 1.5 cups matki sprouts
  • 2.5 to 3 cups water or add as required
  • 1 teaspoon tamarind soaked in 2 tablespoons water
  • ½ to 1 teaspoon jaggery powder or add as per taste, OPTIONAL
  • salt as required
toppings:
  • 1 medium onion - chopped
  • 1 bowl of farsan or chiwda
  • 1 lemon, quartered
  • 10 to 12 pavs
  • some chopped coriander leaves for garnish
how to make recipe
  1. heat 3 to 4 tablespoons oil in a heavy pot or pan.

  2. then add ½ teaspoon cumin seeds. let the cumin seeds splutter.

  3. next add ½ cup finely chopped onion and saute till they turn translucent on a low to medium flame.

  4. then add 1.5 teaspoons ginger-garlic paste and 3 tablespoons coriander leaves.

  5. mix well and saute till raw aroma of ginger-garlic goes away.

  6. then add ⅓ cup tomato puree or minced/finely chopped tomatoes. 

  7. mix very well and saute for 2 to 3 minutes on low to medium flame or till the tomatoes soften.

  8. then add the following spice powders - ½ teaspoon turmeric powder, ½ to 1 teaspoon kashmiri red chili powder, ½ teaspoon coriander powder and 2 tablespoons goda masala.

  9. mix very well and saute till you see oil releasing from the onion-tomato masala paste.

  10. then add 200 grams matki sprouts. mix very well. before adding the sprouts, rinse them very well in water. drain all the water and then add.

  11. next add 2.5 to 3 cups water or add as required.

  12. season with salt. mix well. 

  13. cover the pan with a lid and on a medium-low to medium flame, cook till the moth bean sprouts are done. do check in between and if the water looks less or dries up, then you can add some more water.

  14. check the doneness of the sprouts with a spoon. they should get mashed easily. or you can taste them. there should be no rawness felt. cooking the sprouts takes about 20 to 25 minutes in a pan or pot.

  15. once the sprouts are cooked, then add tamarind pulp. prepare the tamarind pulp before by soaking 1 teaspoon tamarind soaked in 2 tablespoons hot water for 20 to 30 minutes. then squeeze the soaked tamarind in the water itself and keep the pulp aside.

  16. add ½ to 1 teaspoon jaggery. jaggery can be skipped if you want. mix very well.

  17. simmer without lid for 3 to 4 mins till the raw aroma of tamarind goes away. switch off the flame. check the taste and add more salt if required.

  18. now pour misal hot in a serving plate or bowl. add chopped onions on top of the misal and squeeze some lemon juice on it.

  19. top up with some farsan and chopped coriander leaves.

  20. serve misal hot with pav and the farsan, lemon wedges and chopped onions by the side.

recipe notes
  • potatoes can be added. 
  • spices can be added less or more as per your taste preferences.
  • jaggery can be skipped.
  • instead of moth bean sprouts, you can use moong sprouts or mixed bean sprouts. 
  • if adding any other masala like kanda-lahsun masala, malvani masala or kala masala or kolhapuri masala, then add the amount as per discretion. 


how to make misal pav recipe:

1. heat 3 to 4 tablespoons oil in a heavy pot or pan.

2. then add ½ teaspoon cumin seeds. let the cumin seeds splutter.

3. next add ½ cup finely chopped onion.

4. saute onions till translucent on low to medium flame.

5. then add 1.5 teaspoons ginger-garlic paste

6. next add 3 tablespoons coriander leaves.

7. mix well and saute till raw aroma of ginger-garlic goes away.

8. then add ⅓ cup tomato puree or minced/finely chopped tomatoes. i have minced the tomatoes.

9. mix very well and saute for 2 to 3 minutes on low to medium flame or till the tomatoes soften.

10. then add the following spice powders – ½ teaspoon turmeric powder, ½ to 1 teaspoon kashmiri red chili powder and ½ teaspoon coriander powder.

11. add 2 tablespoons goda masala.

12. mix very well and saute till you see oil releasing from the onion-tomato masala paste.

13. then add 200 grams matki sprouts. about 1.5 cups moth bean sprouts. mix very well. before adding the sprouts, rinse them very well in water. drain all the water and then add.

14, next add 2.5 to 3 cups water or add as required.

15. season with salt.

16. cover the pan with a lid and on a medium-low to medium flame, cook till the moth bean sprouts are done.

17. do check in between and if the water looks less or dries up, then you can add some more water. check the doneness of the sprouts with a spoon. they should get mashed easily. or you can taste them. there should be no rawness felt. cooking the sprouts takes about 20 to 25 minutes in a pan or pot.

18. once the sprouts are cooked, then add tamarind pulp. prepare the tamarind pulp before by soaking 1 teaspoon tamarind soaked in 2 tablespoons hot water for 20 to 30 minutes. then squeeze the soaked tamarind in the water itself and keep the pulp aside.

19. add ½ to 1 teaspoon jaggery. jaggery can be skipped if you want. mix very well.

20. simmer without lid for 3 to 4 mins till the raw aroma of tamarind goes away. switch off the flame. check the taste and add more salt if required.

21. now pour misal hot in a serving plate or bowl.

22. add chopped onions on top of the misal and squeeze some lemon juice on it.

23. top up with some farsan and chopped coriander leaves.

24. serve misal hot with pav and the farsan, lemon wedges and chopped onions by the side.




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This post was last modified on July 2, 2017, 8:45 pm

    Categories Indian CurriesIndian Street FoodMaharashtrian RecipesPopular Indian RecipesStarters & Snacks RecipesVegan Recipes