Misal Pav 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.

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):

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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.

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 .

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

8) Cook till they are light brown in color.

8) Then add ginger and garlic paste.

10) Mix and cook for 40 seconds or till the raw smell of ginger garlic goes away.

11) Add red chili powder and goda masala.

12) Mix and cook for a minute.

13) Add cubed potatoes.

14) Also add boiled sprouted moth beans and ½ cup of water.

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.

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.

19) Then add chopped tomatoes and mix.

20) Cook till tomatoes are soft and almost mushy.

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.

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

24) Make smooth paste out of it.

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

26) Mix and saute for 2 minutes.

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.

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.

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

32) Then turn off the stove.

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

34) Drizzle the 2 ladleful of kat/gravy on top.

35) Sprinkle onion, tomato and coriander leaves.

36) 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.

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.

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5 from 1 vote

Misal Pav Recipe

US measuring cups are used (1 cup = 240 ml)

Course Breakfast

Cuisine Indian, Maharashtrian

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Servings 4 servings

Author Kanan

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 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 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 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 information is a rough estimate for 1 serving

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