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    Home » Indian Cuisine » Maharashtrian

    Misal Pav Recipe

    Published: Mar 3, 2017 · Last Modified: Jun 25, 2020 by Kanan Patel / 8 Comments

    Jump to Recipe Pin Recipe

    Misal Pav Recipe - a traditional Maharashtrian dish. Here dry sabzi is made from sprouted moth beans. That is topped with spicy gravy, fresh onion, tomato and farsan. This is served with side of pav.

    Misal Pav Recipe (How to make Misal pav), Maharashtrian Misal Pav

    This misal pav recipe is close to the traditional method. Here many different elements are made and served with pav. e.g.
    1. Matki usal aka semi dry sprouted moth beans curry
    2. Spicy Kat aka gravy which is made from onion, tomato and coconut
    3. Toppings: Onion, tomato, farsan or chiwda

    The usal and kat are made separately. So individual person can mix both as per their liking and preference. Some prefers more gravy then he/she can use more kat.

    Goda masala is used here. It gives the unique flavor. If you do not have, you can use garam masala. But you will sure miss the flavor.

    Instead of using the moth bean sprouts, you can use moong sprouts or sprouted mixed beans.

    There is another version which is called Mumbai misal pav. This one is quick to make because matki usal and kat are not made separately. Instead one single curry is made. I do make it this way too, I will share this method sometime in future.

    Check out other Maharashtrian recipes
    Kanda poha // Vada Pav // Pav bhaji // Ragda patties


    How to make Misal Pav Recipe (Step by Step Photos):


    or Jump to Recipe

    1) If you going to sprout your beans at home then you need to plan 2 days ago. Because you need time for soaking the beans and then sprouting. I have used ½ cup of moth beans and it gave me about 2 cups of sprouted moth beans. Check out this matki usal recipe where I have shared step by step photos on how to sprout the moth beans.

    2) Take sprouted beans and a small potato in a pressure cooker. If your potato takes longer to cook then you can cut into half and add into pressure cooker. Add around 2 ½ cups of water, pinch of salt and turmeric powder.

    3) Cover with the lid and pressure cook on medium heat for only 1 whistle. Let the pressure go down by itself then open the lid.

    4) Take out boiled potato. Then drain the boiled beans and keep that water. DO NOT discard this cooking liquid. We will use while making gravy later. Once potato is cooled to touch, peel and chop.
    Matki usal recipe | How to make matki chi usal recipe
    5) To make usal, heat the oil in a pan on medium heat. Once hot add mustard seeds and let them pop.

    6) Then add curry leaves .
    Matki usal recipe | How to make matki chi usal recipe

    7) Immediately after add onions and sprinkle little salt to speed up the cooking process.

    8) Cook till they are light brown in color.
    Matki usal recipe | How to make matki chi usal recipe

    8) Then add ginger and garlic paste.

    10) Mix and cook for 40 seconds or till the raw smell of ginger garlic goes away.
    Matki usal recipe | How to make matki chi usal recipe

    11) Add red chili powder and goda masala.

    12) Mix and cook for a minute.
    Matki usal recipe | How to make matki chi usal recipe

    13) Add cubed potatoes.

    14) Also add boiled sprouted moth beans and ½ cup of water.
    Matki usal recipe | How to make matki chi usal recipe

    15) Mix well and simmer for 4-5 minutes. All the water is absorbed and it will be semi dry curry.

    16) Lastly squeeze the lemon juice and mix. Turn off the stove and keep it aside covered.
    Matki usal recipe | How to make matki chi usal recipe

    17) Now let's’ make ‘Kat’ aka gravy. Heat the 1 tablespoon of oil in a pan on medium heat. Once hot add sliced onions.

    18) Saute till they are light pink or translucent in color. Add chopped ginger and garlic. Saute for 1 minute.
    Misal Pav Recipe (How to make Misal pav), Maharashtrian Misal Pav

    19) Then add chopped tomatoes and mix.

    20) Cook till tomatoes are soft and almost mushy.
    Misal Pav Recipe (How to make Misal pav), Maharashtrian Misal Pav

    21) Add red chili powder and coriander powder.

    22) Mix and cook for a minute. Now turn off the stove and let it cool slightly.
    Misal Pav Recipe (How to make Misal pav), Maharashtrian Misal Pav

    23) Take cooled onion tomato mixture into the grinder jar. Add desiccated coconut.

    24) Make smooth paste out of it.
    Misal Pav Recipe (How to make Misal pav), Maharashtrian Misal Pav

    25) Now in the same pan heat remaining 3 tablespoons of oil. Once hot add prepared paste.

    26) Mix and saute for 2 minutes.
    Misal Pav Recipe (How to make Misal pav), Maharashtrian Misal Pav

    27) Now add kashmiri red chili powder for color. You can skip it. Also add goda masala, jaggery and tamarind paste.

    28) Mix well and cook for a minute.
    Misal Pav Recipe (How to make Misal pav), Maharashtrian Misal Pav

    29) Add drained cooking water that we kept after boiling beans. Also add more 3 cups of water. Adjust the water quantity as per liking consistency.

    30) Mix well and bring it to a boil.
    Misal Pav Recipe (How to make Misal pav), Maharashtrian Misal Pav

    31) Then simmer on medium low heat for 6-7 minutes or till the gravy thickens.

    32) Then turn off the stove.
    Misal Pav Recipe (How to make Misal pav), Maharashtrian Misal Pav

    33) Now for serving the misal pav, Take some matki usal in a bowl.

    34) Drizzle the 2 ladleful of kat/gravy on top.
    Misal Pav Recipe (How to make Misal pav), Maharashtrian Misal Pav

    35) Sprinkle onion, tomato and coriander leaves.

    36) Top it with farsan.
    Misal Pav Recipe (How to make Misal pav), Maharashtrian Misal Pav

    Serve this with side of pav. On side into the small bowls serve more kat/gravy, chopped onion tomato and lemon wedges. So individual can customize as per their liking.

    NOTE: If you prefer the toasted pav then you can toast on tava with little oil with similar method that we do for pav bhaji.

    Serving suggestion: It is usually served as breakfast. But I would prefer it as a meal.

    Misal Pav Recipe (How to make Misal pav), Maharashtrian Misal Pav

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Misal Pav Recipe (How to make Misal pav), Maharashtrian Misal Pav
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    Misal Pav Recipe

    4.67 from 3 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    Misal Pav is a traditional Maharashtrian dish. Here dry sabzi is made from sprouted moth beans. That is topped with spicy gravy, fresh onion, tomato and farsan. This is served with side of pav.
    Author: Kanan
    Course: Breakfast
    Cuisine: Indian,Maharashtrian
    Calories: 490kcal
    Servings 4 servings
    Prep Time 30 minutes
    Cook Time 30 minutes
    Total Time 1 hour
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    For usal:

    • ½ cup Moth beans (matki) will give 2 cups sprouted beans
    • 1 small Potatoes
    • 2 ½ cups Water for pressure cooking
    • ¼ teaspoon Turmeric powder
    • 1 ½ tablespoons Oil
    • ½ teaspoon Mustard seeds
    • 5-6 Curry leaves
    • 1 cup Red onion finely chopped
    • 2 teaspoons Ginger paste or freshly grated or crushed
    • 2 teaspoons Garlic paste or freshly grated
    • Salt to taste
    • 2 teaspoons Red chili powder
    • 2 teaspoons Goda masala
    • ½ cup Water
    • 2 teaspoons Lemon juice

    For kat (gravy)

    • 4 tablespoons oil
    • 1 cup Red onion sliced
    • 4 cloves Garlic chopped roughly
    • 1 inch Ginger chopped roughly
    • 1 cup Tomato chopped
    • Salt to taste
    • 2 teaspoons Red chili powder
    • 1 teaspoons Coriander powder
    • ½ cup Desiccated coconut
    • 1 teaspoon Goda masala
    • 1 teaspoon Kashmiri red chili powder
    • 1 tablespoon Jaggery (Gur)
    • 1 tablespoon Tamarind paste
    • 3 ½ cups Water

    For serving Misal Pav:

    • ½ cup Red onion finely chopped
    • ½ cup Tomato finely chopped
    • ¼ cup Cilantro or coriander leaves finely chopped
    • 1 cup Farsan or chiwda you can only use sev
    • 8-10 Ladi pav
    • 1 Lemon cut into wedges

    Instructions 

    Making usal:

    • Start with ½ cup of moth beans and sprout them. You will get around two cups. Check out this recipe for how to sprout moth beans.
    • Take sprouted beans and a small potato in a pressure cooker. If your potato takes longer to cook then you can cut into half and add into pressure cooker.
    • Add around 2 ½ cups of water, pinch of salt and turmeric powder.
    • Cover with the lid and pressure cook on medium heat for only 1 whistle. Let the pressure go down by itself then open the lid.
    • Take out boiled potato. Then drain the boiled beans and keep that water. DO NOT discard this cooking liquid. We will use while making gravy later.
    • Once potato is cooled to touch, peel and chop.
    • Heat the oil in a pan on medium heat.
    • Once hot add mustard seeds and let them pop. Then add curry leaves .
    • Immediately after add onions and sprinkle little salt to speed up the cooking process. Cook till they are light brown in color.
    • Then add ginger and garlic paste. Mix and cook for 40 seconds or till the raw smell of ginger garlic goes away.
    • Add red chili powder and goda masala. Mix and cook for a minute.
    • Add cubed potatoes, boiled sprouted moth beans and ½ cup of water.
    • Mix well and simmer for 4-5 minutes. All the water is absorbed and it will be semi dry curry.
    • Lastly squeeze the lemon juice and mix.
    • Turn off the stove and keep it aside covered.

    Making kat or Gravy:

    • Heat the 1 tablespoon of oil in a pan on medium heat.
    • Once hot add sliced onions. Saute till they are light pink or translucent in color.
    • Add chopped ginger and garlic. Saute for 1 minute.
    • Then add chopped tomatoes and mix. Cook till tomatoes are soft and almost mushy.
    • Add red chili powder and coriander powder. Mix and cook for a minute. Now turn off the stove and let it cool slightly.
    • Take cooled onion tomato mixture into the grinder jar. Add dessicated coconut and make smooth paste out of it.
    • Now in the same pan heat remaining 3 tablespoons of oil. Once hot add prepared paste.
    • Mix and saute for 2 minutes.
    • Now add kashmiri red chili powder for color. You can skip it. Also add goda masala, jaggery and tamarind paste. Mix well and cook for a minute.
    • Add drained cooking water that we kept after boiling beans. Also add more 3 cups of water. Adjust the water quantity as per liking consistency.
    • Mix well and simmer on medium low heat for 6-7 minutes or till the gravy thickens.
    • Then turn off the stove.

    Serving Misal Pav:

    • Keep matki usal and kat/gravy warm. If needed reheat them.
    • Take some matki usal in a bowl.
    • Drizzle the 2 ladleful of kat/gravy on top.
    • Sprinkle onion, tomato and coriander leaves.
    • Top it with farsan.
    • Serve this with side of pav.
    • On side into the small bowls serve more kat/gravy, chopped onion tomato and lemon wedges. So individual can customize as per their liking.

    Nutrition

    Calories: 490kcal | Carbohydrates: 61.3g | Protein: 13.8g | Fat: 23.5g | Saturated Fat: 6.7g | Cholesterol: 0mg | Sodium: 835mg | Potassium: 852mg | Fiber: 8.5g | Sugar: 10.9g
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.
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    Comments

    1. Dennis

      September 15, 2021 at 2:37 pm

      Simply incredible! I love maharashtrian food. This has become my favourite dish now. So many flavours in this dish, wow.5 stars

      Reply
      • Kanan Patel

        September 15, 2021 at 2:46 pm

        Glad that you liked.

        Reply
    2. Asha Bhana

      March 27, 2017 at 10:56 am

      Hi Kanan.
      Made this interesting dish and it was really enjoyed by all.
      this is so much more tastier than having a plain sprouted moong curry.5 stars

      Reply
      • Kanan

        March 27, 2017 at 10:58 am

        Glad to know that everyone enjoyed it.
        Thank you for the review.

        Reply
    3. Nirav

      March 10, 2017 at 9:30 am

      Heard a lot about this recipe but never tried it. but looks tempting will try it.

      thanks,

      Reply
      • Kanan

        March 12, 2017 at 9:58 pm

        sure. Happy cooking!!

        Reply
    4. Asha Bhana

      March 07, 2017 at 12:49 am

      Hi Kanan
      Looking forward to making this interesting dish.
      Can one use sprouted moong beans instead?

      Reply
      • Kanan

        March 08, 2017 at 9:55 am

        yes you can use sprouted moong. I have already mentioned in the post

        Reply

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