Misal Pav (Misal Recipe)

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Misal pav is a popular Maharashtrian street food of usal (sprouts curry) topped with onions, tomatoes, farsan (fried savory mixture), lemon juice, coriander leaves and served with a side of soft pav (Indian dinner rolls). The sprouts curry is made from moth bean sprouts. This misal recipe is a tasty and filling vegan dish that can be served as breakfast, lunch or brunch.

misal served in a plate topped with farsan with a side of sliced lemons and chopped onions and buns

About Misal Pav

The word “Misal” here is for the sprouts curry and Pav are Indian dinner rolls. Actually, in the Marathi language, the word misal means mixture. This sprouts curry is also called as usal.

There are many variations of making misal pav in Maharashtra. Usually, moth bean sprouts (also known as matki in Marathi language) is used to make the misal. But if you don’t have sprouted moth beans then make the misal recipe with mixed beans sprouts or sprouted moong beans.

Growing up in Mumbai, I have had misal pav in many places. My mom would also make misal pav at home many times. This is one of my favorite Maharashtrian breakfast recipe.

I usually make the misal less spicy as that is how we prefer it. But there are some really spicy misal like the Kolhapuri misal where the Kolhapuri masala is added. There is also a much milder version of Puneri misal from the city of Pune.

I either make this misal curry with matki sprouts or my mom’s Usal Recipe for making misal pav. I also add potatoes in my misal recipe to make it a hearty dish. But feel free to skip them if you are not fond of potatoes or do not have them.

Many times I simply make the sprouts curry and serve it with some roti or steamed rice. Yes this curry also tastes good with rice or roti. If you do not have pav, then enjoy it with bread.

I usually use less oil, so you won’t see a thin layer of oil on the curry as is seen in most misal recipes. But feel free to add more oil if you prefer.

In this recipe I have used homemade moth bean 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.

Below you can see the photo of sprouted moth beans. They have a wonderful nutty taste that adds a lot of flavor to the curry. Like most beans or legumes these moth beans are also very healthy.

moth bean sprouts or matki sprouts in a bowl

Misal pav can be had as a breakfast, snack or as brunch. It’s 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 Wheat pav or buns at home whenever I make misal pav. I have also shared the recipe of Ladi pav.

Step-by-Step Guide

How to make Misal Pav

Cooking Moth Bean Sprouts

1. Rinse 2 cups of moth bean sprouts first in running water a couple of times.

If you don’t have moth bean sprouts use moong bean sprouts or mixed beans sprouts. Ensure that your sprouts are clean, fresh and do not have fungus or mould on them or a stinky smell.

rinsing moth bean sprouts in water

2. Drain the water from the sprouts very well and add the sprouts to a 3 litre stove-top pressure cooker.

You can also cook them in a pot or Instant pot adding enough water as required.

moth bean sprouts added to pressure cooker

3. Also add 2 medium-sized potatoes (chopped) and ¼ teaspoon turmeric powder as required in the pressure cooker.

Note that including potatoes are optional and can be skipped.

potatoes and turmeric powder added to sprouts

4. Add 3 cups water or as required. Note that the water should be covering the matki sprouts and potatoes about 2 inches above. The quantity of water will vary with the depth and length of the pressure cooker, so add more water if needed.

Keep in mind that if using mixed bean sprouts, then you will have to add more water, but for mung bean sprouts, add 3 cups water.

water added to pressure cooker with sprouts

5. Add ½ teaspoon of salt or as required.

salt added to pressure cooker

6. Pressure cook for 2 to 3 whistles on medium heat. When the pressure falls or reduces on its own then only open the lid of the pressure cooker.

pressure cooked moth bean spouts and potatoes

More Prep

7. In a small bowl, soak the tamarind in ⅓ or ½ cup warm or hot water for 25 to 30 minutes.

soaked tamarind in a small bowl

8. Squeeze the tamarind and extract the pulp. Keep the tamarind pulp aside. We will be using it later.

tamarind pulp in a small bowl

9. Measure and keep all the spices ready.

ground spices arranged in a white plate

Making Misal (Usal)

10. Heat 3 tablespoons of oil in another pan. Crackle 1 teaspoon of mustard seeds first at low to medium-low heat.

You can use any neutral-flavored oil or peanut oil.

mustard seeds in pan

12. Then add 1 teaspoon of cumin seeds. Saute for some seconds till the cumin gets golden.

sauteing cumin seeds for some seconds in the pan

13. Add one large or medium-sized onion (chopped).

chopped onions added

14. Saute stirring often till the onions soften and turn translucent.

saute onions till translucent

15. Then add the following ingredients:

  • 10 to 12 curry leaves
  • 1 to 1.5 teaspoon ginger-garlic paste (or 3 to 4 garlic cloves + 1 inch ginger, crushed to a paste in mortar-pestle)
  • 1 to 2 green chilies (chopped)
ginger garlic paste and curry leaves and green chilies added

16. Stir and saute for some seconds or till the raw aroma of ginger-garlic goes away.

saute till aroma from ginger garlic paste goes away

17. Add the remaining ground spices listed below:

  • ¼ teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • ½ teaspoon red chili powder or cayenne pepper
  • 1 to 1.5 tablespoons of goda masala (though not authentic but can swap with ½ to 1 teaspoon garam masala instead)
ground spices added

18. Stir with a spoon and mix the spice powders well. Keep the heat to a low so that the spices don’t get burnt.

stir and mix the spice powders well

19. Then add the prepared tamarind pulp.

tamarind pulp added

20. Simmer on low or medium-low heat till the raw aroma of the tamarind goes away.

simmer till raw aroma of tamarind goes away

21. Drain the water from the pressure-cooked matki sprouts and potatoes with a colander.

draining water from cooked sprouts using a colander

22. Add the cooked sprouts and potatoes to the pan.

cooked sprouts and water added to pan with tamarind pulp and spices mixture

23. Stir and add ¾ to 1 cup water or more water if required. Usually the misal curry is medium or thin in consistency. So adjust water according to the consistency you prefer, but do not make it very thin as this will dilute the flavors.

water added to sprouts in the pan

24. Season with salt as required.

salt added

25. If you want you can also add 1 teaspoon of sugar or jaggery for a slight sweet taste.

sugar added

26. Simmer the usal for 8 to 10 minutes on low heat with occasional stirrings. You can adjust the consistency by adding more or less water. On simmering, the usal consistency will thicken so keep this in mind while adding water.

simmering the usal for 8 to 10 minutes on low heat

27. Lastly garnish with coriander leaves.

coriander leaves added for garnishing

Assembling Misal Pav

28. Whilst the misal 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.

chopped onions and tomatoes in separate bowls


29. Take the steaming hot usal in 4 to 5 serving bowls or shallow plates.

hot misal added to bowl

30. In each bowl of usal, first add some of the chopped onions and tomatoes.

chopped onions and tomatoes added to usal

31. Then top the usal with chopped coriander leaves.

coriander leaves added to usal

32. Squeeze a few drops of lemon juice for some tang. Then top it with farsan or chiwda as per your preference.

misal served in a plate topped with farsan with a side of sliced lemons and chopped onions

33. Serve a side of some lemon wedges, chopped onions and mix farsan/sev/chiwda. Serve the Misal in a bowl or a plate with pav buns. You can also serve misal with a side of buttermilk (chass) or curd (yogurt) as it balances the spiciness of the usal.

Enjoy the misal pav hot as soon as it is assembled. Otherwise the farsan topping becomes soggy.

So to get the best flavor and texture assemble the misal pav when you want to eat it. Misal pav makes for a filling breakfast, brunch or lunch.

misal served in a plate topped with farsan with a side of sliced lemons and chopped onions and buns


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misal pav

Misal Pav (Misal Recipe)

Misal pav is a popular Maharashtrian street food of usal (sprouts curry) topped with onions, tomatoes, farsan (fried savory mixture), lemon juice, coriander leaves and served with soft pav (Indian dinner rills).
4.75 from 44 votes
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Cuisine Indian Street Food, Mumbai Street Food
Course Breakfast, Main Course, Snacks
Diet Vegan, Vegetarian
Difficulty Level Moderate
Servings 4
Units

Ingredients

For cooking sprouts

  • 2 cups moth bean sprouts (matki sprouts) or mixed bean sprouts or moong bean sprouts – I used about 1 cup of moth beans to prepare the sprouts
  • 2 potatoes small to medium – cubed in 1.5 to 2 inches
  • ½ teaspoon turmeric powder
  • ½ teaspoon salt
  • 3 cups water or as required

For the usal (sprouts curry)

  • 1 onion medium to large – finely chopped
  • 1 to 2 green chilies – chopped
  • 1 to 1.5 teaspoon ginger garlic paste or 3 to 4 garlic cloves + 1 inch ginger- crushed in a mortar-pestle to a fine paste
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 10 to 12 curry leaves
  • 1 to 1.5 tablespoon goda masala or kala masala
  • ½ teaspoon red chili powder
  • ¼ teaspoon turmeric powder
  • 1 teaspoon Coriander Powder
  • 1 teaspoon cumin 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

For the misal pav

  • 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
  • cup chopped coriander leaves
  • ½ cup Curd or yogurt, beaten, optional

Instructions
 

Preparation

  • Rinse the moth bean sprouts first in running water a couple of times.
  • Drain the water and then add the sprouts, cubed potatoes turmeric powder and salt in a pressure cooker.
  • Add water and mix well. If using mixed bean sprouts, you will have to add more water.
    Note that the water should be covering the matki sprouts about 2 inches above. The quantity of water will vary with the depth and length of the pressure cooker, so add more water if needed.
  • Pressure cook for 2 to 3 whistles. You can also cook the bean sprouts in a pan or Instant pot adding required amount of water.
  • In a small bowl soak the tamarind in ⅓ or ½ cup warm water for 25 to 30 minutes.
  • Squeeze the tamarind and extract the pulp. Keep the tamarind pulp aside.

Making usal for misal pav

  • Heat oil in another pan. Keep the heat to low and then crackle the mustard seeds.
  • Then add the cumin and saute for some seconds till the cumin gets golden.
  • Add the chopped onions and saute till translucent stirring often.
  • Then add the curry leaves, ginger-garlic paste and green chilies
  • Stir and saute for few seconds or till the raw aroma of ginger-garlic goes away.
  • Add the 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 water using a strainer from the pressure cooked matki sprouts and potatoes and add them to the pan.
  • Stir and add ¾ to 1 cup water or more water if required depending upon the consistency you want in the usal.
  • Season with salt and simmer the usal for 8 to 10 minutes on a low heat with occasional stirrings.
  • Lastly garnish with coriander leaves. if you want you can also add sugar or jaggery for some sweetness

Assembling the misal pav

  • 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 a side of chopped lemons, finely chopped onions and farsan/sev/chiwda. Enjoy the misal pav hot as soon as it is prepared.

Notes

  • If you don’t have moth bean sprouts then you can easily replace them with mung bean sprouts or mixed beans sprouts.
  • This misal recipe uses goda masala which is a unique flavored fragrant spice blend from the Maharashtrian cuisine. Adding Goda masala gives the usal a unique flavor and taste which can’t be replicated if you use garam masala powder. Having said that if you don’t have goda masala then you can about ½ to 1 teaspoon of garam masala.
  • To make a spicy usal like the Kolhapuri misal you need to add the spicy and hot kolhapuri masala instead of goda masala. If you prefer increase the amount of green chilies and red chilli powder.
  • You can alter the consistency of usal according to your liking but don’t make it very thin as the flavors will get diluted.
  • Usually usal is served with soft pav made from all purpose flour. Soft buns soak up the curry and taste too good. But if you are into healthy eating then use whole grain or multi-grain or whole wheat pav.
  • Assemble the misal pav when you want to eat it straight away. If you don’t want to assemble it for other people then keep all the toppings on the dinner table and let the people assemble according to their preferences.
  • The approximate nutrition info is for 1 Misal Pav serving.

Nutrition Info (Approximate values)

Nutrition Facts
Misal Pav (Misal Recipe)
Amount Per Serving
Calories 913 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 3g19%
Polyunsaturated Fat 2g
Monounsaturated Fat 12g
Sodium 1137mg49%
Potassium 2179mg62%
Carbohydrates 145g48%
Fiber 11g46%
Sugar 9g10%
Protein 43g86%
Vitamin A 444IU9%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 36mg180%
Vitamin B6 1mg50%
Vitamin C 96mg116%
Vitamin E 5mg33%
Vitamin K 13µg12%
Calcium 459mg46%
Vitamin B9 (Folate) 445µg111%
Iron 17mg94%
Magnesium 367mg92%
Phosphorus 509mg51%
Zinc 2mg13%
* Percent Daily Values are based on a 2000 calorie diet.

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This Misal Pav post from the blog archives first published on June 2011 has been republished and updated on 3 September 2021.

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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86 Comments

  1. Hi Dassana

    Smitha here.

    Thank you for the recipes. This is my go to website for any vegetarian dishes.

    Tried misal yesterday and it was yummy.

    Had to experiment a bit though since I didn’t get stone flower.
    I roasted the garam masala powder with the dessicated coconut and sesame seeds. Not too authentic I guess but it worked.My husband loved it.

    Also made bharli vangi with the same masala instead of goda masala and it came out well.

    Do keep cooking and posting such delicious recipes for us. ????4 stars

    1. hi smitha, thank you. both desiccated coconut and sesame seeds work wonderfully in misal and the taste is also good. stone flower has its own aroma that stands out in a curry or gravy or even biryani, but we have to do with ingredients that are easily available. thanks for sharing the variations you made and the rating too. yes i will be adding more recipe.

  2. Hi mam…. Ur recipes are really delicious n very easy to make with proper quantities….
    Step by step pics help us easy to cooking very well…
    Thanku so much….5 stars

    1. thanks a lot suwarna. glad to know that the step by step pictures are helpful. welcome and happy cooking.

  3. Showing step by step pictures of the recipe is great help. Really appreciate this site and have tried many traditional recipes through your site. Keep it up.5 stars

  4. Hi Dassana,

    Can we add misal masala which is available in the market instead of goda masala?

  5. Hi Dassana,
    I am big fan of your simple yet elegant cooking,have been following your blog from past 5 years and I must say that the variety you possess is mind boggling! me being a foodie absolutely love it. tried usal today at home and it came out exceedingly well!
    Thanks.5 stars

    1. Welcome Nikhil. Thanks for your positive feedback and kind words. Glad to know that you are making recipes from the blog for last 5 years. Glad to get this appreciation from a foodie.

  6. I think this is the most authentic misal pav ,i can try .Can you pls share the ingredients of kala masala. So that my misal tastes best and does not turn out to be another north indian dish.5 stars

  7. Your recipes are excellent.

    I have made Chole, Rajma, Misal Pav, South indian style hotel kurma, and Lauki with chana dal subzi, following your recipes and each one of them has turned out to be delicious.

    Thank you so much for your precise instructions and step by step guidance in making the dishes. It is quite obvious that all your recipes have been tried and tested.

    Thanks again.5 stars

    1. Welcome Sarada. Thanks for giving your positive feedback on recipes. Yes you are right, all recipes are tried and tested.

      1. Hi Dassana, I love your website and your style of presentation. Whatever I have tried has turned out to be excellent. ????????5 stars

        1. thanks a lot veena and glad to know that the recipes you have tried have been excellent. thanks for the rating too. happy cooking.

  8. Hello thanks you soo much for ur delicious recipes n ur immense efforts on showing it step by step. Have tired various recipes n all hv turned out awesome. Just wanted to ask along with moth beans sprouts which other sprout or beans can b used?4 stars

    1. thanks a lot saniya for this feedback. you can use moong bean sprouts. you can also use mixed beans sprouts like black chana, white chana, black eyed peas (chawli), rajma beans, dried green or white peas, moong beans, val beans and moth beans.

  9. Thank you Dasanna for this mouth watering recipe.Looking forward to prepare it ASAP

  10. Hie
    Ausome recipes you share
    Thanku for making me foodie
    I just love your recipes…
    This misel pav really came ausome5 stars

  11. 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!!4 stars

    1. Welcome Aarti. Thanks for sharing your positive feedback and variation.

  12. 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 much5 stars

    1. pleased to know this shona 🙂 thanks for positive views. you are welcome.

  13. nicccceeee…….. recipes..i will try once this yummy recipes……thank u n god bless u..thanx once again….

    1. surely try and let us know how it was maithilli 🙂 god bless you too.

  14. 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
    Priya4 stars

    1. thanks. you can use sprouted moong dal. instead of farsan you can use regular sev or mixture or even bhujia.

  15. 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

    1. thank you so much swati. feeling humbled as well as good. thanks once again.

  16. 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

    1. 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.

  17. I like all ur recpie…its helpi me too make food more better thn i use to cook

  18. I eat one time in maharashtra I really love this food thank u for sharing your recipe

  19. I made this recipe…it was too good…
    But can u post the recipe of different variation of misal?

  20. 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.4 stars

    1. thanks a lot aparna. glad to read your positive and encouraging feedback 🙂

  21. 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 bless4 stars

    1. welcome sudha. glad to know this. thanks for sharing your positive feedback on recipes and for your prayers.

  22. 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 !!5 stars

  23. 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. 🙂

    1. welcome sneha. glad to know this. thanks for sharing positive feedback on recipes.

  24. Super hit! Misal pav was yummy. Thank you for this simple and tasty recipe. I’m surely coming back for more here!!5 stars

  25. I just love your recipes! They have taught me a lot!!
    Thanks a lot for your help..it is greatly appreciated.4 stars

  26. 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….5 stars

    1. thanks awanti. i will have to experiment with dhaba style shev curry. will see if i can add.

  27. 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….5 stars

    1. thanks shivam for the positive feedback. glad to know that you visit the site quite often.

  28. Excellent site for Veg recipes….Love the printable section….made a folder of all my favorites…..5 stars

  29. 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

    1. 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.