Misal Pav Recipe

This Misal Pav is as hearty and rustic as you’ll find. It’s not one simple dish but an amalgam of unique foods – a sprouts curry served with butter toasted dinner rolls/ pav, farsan and fresh chopped onions. Misal Pav is almost like a meal prep food but one that brings you a blast of flavors from hot to tangy. I also have a less-spicy kids’ friendly version at the end of this post.

This 100-year-old street food with its variations is popular in Maharashtra. Misal Pav is one of the few unadorned street foods that have made the leap from hand carts and factory canteens to fast food joints and fine dine restaurants.

About Misal Pav

Misal pav is a popular Maharashtrian street food consisting of a sprouts curry (usal), topped with onions & farsan, and served with pav, Indian dinner rolls. Sprouted lentils or moth beans (matki) are simmered with coconut, tomato and spices into a curry/ gravy (usal).

The usal is dunked in just the right amount of chili, onion and spice infused thin gravy (kat or rassa). The crunchy toppings of fried savory (farsan) and onion complete the look and complement the texture and flavor of the dish.

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While the Kolhapuri misal is not for the faint-hearted, there is the milder Pune version. If you’re looking for an easier and quicker recipe, the Mumbai version is the way to go. My recipe can be modified to suit different heat levels – mid, medium and hot. Serve it with buttered pav or bread slices to create a vibrant weekday meal or school/office lunch.

There are different ways to make kat and usal. An authentic misal pav always has four components – sprouted bean curry(usal), spicy gravy (rassa), crunchy toppings and bread rolls. But making this takes a bit of time as the usal and the kat/rassa are made separately. Here my recipe shows how to make the easiest yet super delicious and flavorful misal pav without the need to make kat separately.

More Maharashtrian recipes
Vada Pav
Dhokla Recipe
Poha recipe
Masala pav
Pav bhaji

Photo Guide

How to make Misal Pav (stepwise photos)

If you have the store bought misal masala and sprouts ready, you may jump to the next section to make usal. I make everything from scratch which I share below.

Make Misal Masala or use store bought spice blend

1. Below are the ingredients you need to make misal masala.

2. Heat a pan on a low heat and add the following

• ¼ cup chopped dried coconut (35 grams), you may replace with desiccated coconut or unsweetened coconut flakes
• 2 tablespoons coriander seeds
• 8 to 10 red chilies (you may use lavangi chillies for extra heat)
• 6 cloves
• 1 ½ inch cinnamon (a few layers if using Ceylon cinnamon)
• 1 black cardamom
• 3 to 4 green cardamoms
• 1 strand mace
• 1 star anise
• 8 to 10 black pepper
• ½ tbsp. stone flower

3. Roast all of them for 2 minutes or so until slightly fragrant. Then add 1 teaspoon cumin seeds and 1 teaspoon fennel seeds. Roast them slightly until they begin to smell good, not too long

4. Add ½ tablespoon sesame seeds + ½ tbsp. poppy seeds (omit if you don’t have). Please smell and taste them to ensure they have not gone rancid.

5. Add 3 to 4 garlic cloves (5 grams). Toast them until they turn little dry & warm. Ensure you don’t burn any of the spices and the flame is low throughout. Set these aside to cool. Slice 1 medium red onion thin and evenly, so they fry easily and well. Add 1 tbsp oil to the same pan. Heat it and saute the onion slices on a medium heat until golden brown and not burnt, about 10 to 12 mins. I went the easier way and dehydrated them in the air fryer until crisp, adjusting between high and low settings.

6. When all of these cool, grind the spices (not onions and garlic) in intervals of 30 to 40 seconds. Also add the following while you grind

• ¾ teaspoon ground ginger (dried ginger powder, saunth)
• 1 to 1 ½ tablespoon red chilli powder (I used Kashmiri for color)

7. Add the onions and garlic. Pulse in intervals to a slightly coarse powder. If you overrun your grinder you may have a clumpy masala. Store this in an air tight jar. Freeze the leftovers later, after making the misal pav. This recipe makes about 15 tablespoons of misal masala. You will be able to make 3x of the usal using this spice powder. If you want to make kat separately then use another 2 to 3 tablespoons for that..

Sprouting Matki

8. For this recipe you will need 2 cups of sprouts (250 grams). You may omit this step if you have them. Rinse and soak half cup matki (moth beans) for at least 8 hours. Drain them completely and add them to a thin moist muslin cloth. Make a tight knot and keep it in a container. 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 if you don’t have matki.

9. Crush or grate together 3 to 4 garlic cloves, 1 inch ginger and optionally 2 tablespoons desiccated coconut in a grinder. Keep this aside. Also chop 1 onion (1 cup fine chopped) and 1 large tomato about ¾ cup (deseeded and chopped).

Make Usal/ Curry

10. Heat 3 to 4 tablespoons oil in a pot and add ¾ teaspoon mustard seeds. When the seeds splutter, add ¾ teaspoon cumin seeds and 1 sprig curry leaves. Sauté until the cumin turns golden brown & curry leaves turn crisp. Then add ⅛ teaspoon hing.

11. Add 1 cup fine chopped onions (1 large onion) and saute them until transparent.

12. Add crushed ginger garlic and coconut. Saute on a medium to low heat until aromatic for about 2 minutes.

13. Add ¾ cup tomatoes and half tablespoon salt. Saute until tomatoes soften.

14. Add ¼ teaspoon turmeric, 1 to 1½ teaspoon red chilli powder and 2 to 4 tbsps of misal masala or goda masala. Adjust as needed to suit your spice levels. I used 1½ teaspoon red chilli powder and 5 tbsps of homemade misal masala for an extra spicy version.

15. Saute for 2 minutes on a low heat until you smell the masala good. Then add 3 tbsps of coriander leaves and saute.

16. Add 2 cups of sprouts (250 grams). Pour 4 to 5 cups of water depending on how much gravy you want. I used 5 cups water. To speed up the cooking you may use hot water. For every tbsps of masala I use 1 cup water. So adjust & match the water and spice powder accordingly to suit your taste.

17. Give a good stir and bring it to a rolling boil on a high heat. Then add 1 tsp tamarind paste (optional). If you don’t have the paste, soak 1 tbsp tamarind in half cup hot water, squeeze it and then filter it here.

18. Add 1 tbsp jaggery (optional). Once it comes to a rolling boil, reduce the heat and cook until the sprouts turn tender yet remain crunchy. It took me just 7 to 8 minutes. Taste test and adjust at this stage. You may add in more salt or masala at this stage but not red chilli powder.

19. Once done, you will see oil floats on top. Turn off the heat.

Toast Pav

20. You need 8 pavs to serve. Add 1 tbsp butter to a hot frying pan or griddle and toast 4 pavs for 2-3 minutes, or until golden brown. Remove and add the rest of the butter. Toast the other 4 pav. I go the easier way and do it in the oven as it is faster if you are doing many.

21. I slit the pav and spread soft butter on the them. Toasted in the oven in the center rack for 3 to 4 minutes at 360 F or 180 C. Keep an eye on them as they get browned too fast.

Assemble Misal Pav

You also need 1/4 cup chopped onions, 2 tablespoons coriander leaves, lemon wedges and ½ cup farsan / thick sev (mixture) or crushed tortilla chips to serve. Transfer usal to 4 individual serving bowls.

Top with the thin gravy/ ras.

Squeeze in some lemon juice. Garnish with farsan, onions and coriander leaves. Serve misal pav immediately.

Faqs

Expert Tips

• 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.

Related Recipes

Recipe Card

Old version (kids’ friendly)

This is the old version of the misal pav recipe which I shared in Dec 2012. This version is less spicer and is kids’ friendly too.

Ingredients

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
Garnishing
¼ cup chopped onions 1 small
2 tablespoons Lemon juice
2 tablespoons Coriander leaves fine chopped
½ cup farsan / thick sev

Instructions

1.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.

2. Cooking sprouts
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.

3. 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.

This Misal Pav recipe post is from the archives. First published in December 2012. Updated in April 2025.