Misal pav recipe – Misal pav is one of the popular Maharashtrian Breakfast, Brunch & Snack. It is also one of the most commonly eaten street foods of mumbai like vada pav, pav bhaji, batata vada & bhel puri. Misal is a spicy side dish often made with sprouted moth beans/ matki or mixed sprouts. It is served with pav, an Indian style dinner rolls.
Making misal pav at home is easy and just needs a handful of basic ingredients. It is protein packed, nutritious and more than delicious. Special spice powders known as goda masala & kala masala are used to make this.
However the dish turns out good even without these spice powders. But if you are trying for authentic flavors then use a good goda masala.
There are a few different ways misal is made. White peas, curd or potatoes are also used in some recipes. But my recipe to make misal pav is super easy and does not use a lot of ingredients.
Misal is topped with farsan, chopped raw onions, a dash of lemon juice and served with pav.
To make kat/ tarry you can add more water and spice powders to the same recipe.
If you do not have sprouts, then you can make them as well following this recipe.
1. Wash and soak matki for at least 6 hours. Drain them completely and add them to a thin moist muslin cloth, Make a tight knot and keep it in a air tight jar. Place it in a warm place, depending on the weather conditions they will sprout. Mine sprouted in just 5 hours. You can also sprout peas or any other beans.
2. This step is optional but to quicken the process I do it. Add 1.5 cups sprouts to a pressure cooker along with 1 cup water. Pressure cook on a low flame for 8 to 10 minutes. Do not wait for the whistle. Just turn off after 10 minutes. When the pressure releases, set them aside.
How to make misal pav
3. While the matki is cooking, add oil to a pan. Heat it.
4. Add finely chopped onions.
5. Saute until they turn golden. Add ginger garlic paste and saute until the raw smell goes off.
6. Add tomatoes, turmeric and salt. Cook until they turn soft and completely mushy.
7. Add chili powder, garam masala, coriander powder and goda masala.
8. Saute everything well on a low heat for 2 minutes until the oil begins to separate.
9. Add the cooked matki along with the left over water. Also we need to add some more water to make more kat or tarry.
10. Cook on a medium heat for 3 to 5 minutes.
11. You can see that the oil begins to separate. Add coriander leaves. Off the heat.
Serving misal pav
Chop 1/4 cup onions, lemon wedges as needed.
First add matki to serving bowls. Squeeze in some lemon juice.
Add farsan over it as needed.
Serve with pav. Serve immediately.
Ingredients (US cup = 240ml )
- 1½ cups matki sprouts or mixed sprouts (or ¾ cup moth beans/matki)
- 1 cup water to cook matki
- 1½ tablespoon oil
- 1 cup finely chopped onions (1 large onion)
- ½ cup finely chopped tomatoes (1 large tomato)
- 1 teaspoon ginger garlic paste (or finely chopped)
- ½ to ¾ teaspoon salt
- ¼ teaspoon turmeric
- ½ to ¾ teaspoon red chili powder (adjust to taste)
- ½ teaspoon garam masala
- 1 teaspoon goda masala (if you don't have use ½ tsp more garam masala)
- ½ teaspoon coriander powder (optional)
- ½ to ¾ cup water or as needed for kat
- 6 pav buns
- ¼ cup chopped onions 1 small
- 2 tablespoons Lemon juice
- 2 tablespoons Coriander leaves fine chopped
- ½ cup farsan / thick sev
Sprouting – Skip this if you have sprouts
- Rinse matki well and soak them in enough water for 6 hours. After 6 hours, drain the water and wrap them in a clean cloth or add to a box. Cover well and keep it in a dark warm place for 12 to 24 hours to sprout.
- Depending on the temperature they will sprout. If the weather is too hot, sprinkle some water on them when the cloth dries up.
- Add the matki sprouts to a cooker or pot along with 1 cup water. Cook on a medium heat for 10 minutes. You don't need to wait for the cooker whistle. Idea here is to just cook them partially. If using any other beans other than matki, you may need to cook for longer.
How to make misal pav
- Heat oil in a pan. Fry onions until golden.
- Then add ginger garlic paste & saute until the raw smell goes off.
- Add tomatoes, turmeric and salt. Cook until the tomatoes turn completely mushy and soft.
- Add chili powder, goda masala, garam masala & coriander powder. Mix and cook until oil begins to separate.
- Now add the cooked matki along with the left water. Also add more water as needed to make the kat or tarry. Taste it and add more salt or goda masala if needed.
- Cook on a medium heat for 5 minutes till the oil separates.
- Transfer misal to serving bowls. Sprinkle lemon juice, onions, coriander leaves and then farsan.
- Serve misal pav immediately. Optionally you can also butter the pav and heat them.
- You can use any kind of sprouts to make this.
- Adjust the spices as desired.
- You can also add a potato to this.
- If you do not have goda masala use pav bhaji masala or garam masala. The flavors will be different but good.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes