easy misal pav recipe with matki sprouts | one pot misalpav recipe

this is an easy one pot method of a delicious misal pav recipe with matki sprouts. 
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easy misal pav recipe with video and step by step photos – this is an easy one pot method of a delicious misal pav recipe.

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.

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.

tips for making easy misal pav

  1. 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.
  2. 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.
  3. i skipped adding potatoes, but you can add some potatoes in the curry.
  4. to prepare matki sprouts, you can check this method – how to make moong sprouts. 
  5. 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.
  6. 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.
  7. 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.

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:

easy misal pav recipe

Author:Dassana Amit
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Course:breakfasts,snacks
Cuisine:maharashtrian
Servings (change the number to scale):4
5 from 1 vote
misal pav recipe
this is an easy one pot method of a delicious misal pav recipe with matki sprouts. 

INGREDIENTS FOR easy misal pav recipe

(1 CUP = 250 ML)

main ingredients for misal pav

  • 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 for misal pav

  • 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 easy misal pav recipe

making easy misal pav

  • heat 3 to 4 tablespoons oil in a heavy pot or pan.
  • then add ½ teaspoon cumin seeds. let the cumin seeds splutter.
  • next add ½ cup finely chopped onion and saute till they turn translucent on a low to medium flame.
  • then add 1.5 teaspoons ginger-garlic paste and 3 tablespoons coriander leaves.
  • mix well and saute till raw aroma of ginger-garlic goes away.
  • then add ⅓ cup tomato puree or minced/finely chopped tomatoes. 
  • mix very well and saute for 2 to 3 minutes on low to medium flame or till the tomatoes soften.
  • 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.
  • mix very well and saute till you see oil releasing from the onion-tomato masala paste.
  • 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.
  • next add 2.5 to 3 cups water or add as required.
  • season with salt. mix well. 
  • 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.
  • 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.
  • 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.
  • add ½ to 1 teaspoon jaggery. jaggery can be skipped if you want. mix very well.
  • 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.
  • 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.
  • top up with some farsan and chopped coriander leaves.
  • serve misal hot with pav and the farsan, lemon wedges and chopped onions by the side.

RECIPE VIDEO

RECIPE TIPS

  • 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. 
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how to make easy one pot misal pav

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

oil to make misal pav recipe

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

making misal pav recipe

3. next add ½ cup finely chopped onion.

onions for making misal pav recipe

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

onions for making misal pav recipe

5. then add 1.5 teaspoons ginger-garlic paste

ginger-garlic paste for making misal pav

6. next add 3 tablespoons coriander leaves.

making misal pav recipe

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

making misal pav recipe

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

making misal pav recipe

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

making misal pav recipe

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

making misal pav recipe

11. add 2 tablespoons goda masala.

making misal pav recipe

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

making misal pav recipe

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.

making misal pav recipe

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

making misal pav recipe

15. season with salt.

making misal pav recipe

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

making misal pav recipe

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.

making misal pav recipe

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.

making misal pav recipe

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

making misal pav recipe

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.

making misal pav recipe

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

easy misal pav recipe

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

easy misal pav recipe

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

easy misal pav recipe

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

easy misal pav recipe


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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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2 comments/reviews

  1. nice recipe akka….btw which brand of induction cooktop you are using…plz suggest me some good brands for induction cooktop and pressure cooker.

    • deepak, i am using philips brand 2100 watts. its very good and food gets cooked faster. but i only use it for videos. for regular cooking i use gas stove. for pressure cooker, you can use hawkins and prestige. both are good. i use hawkins as it has an inward lid, which gets locked when pressure is formed in the cooker. so the inward lid is safe as compared to the cooker with outwards lids.

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