Misal pav recipe – Misal pav is one of the popular Maharashtrian breakfast, snack or brunch. It is also one of the popular street food of mumbai like vada pav, pav bhaji, batata vada, bhel puri. Misal is a side spicy dish often made with sprouted moth beans/ matki or mixed sprouts. It is served with pav, an Indian bread. There are a few different ways misal is made. White peas, curd or potatoes are also used in some recipes.
I am sharing a quick version that can be made under 30 minutes using very few ingredients to yields a delicious dish. 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.
For more similar foods, you can check
Pav bhaji recipe
step by step photos on misal pav recipe below
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 off it after 10 minutes. When the pressure goes off, set them aside.
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, red chili 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 only the matki to a serving bowl.
Add farsan over it as needed.
Pour the tarry/kat.
Add a dash of lemon juice.
Serve with pav.
Misal pav recipe below
- 1.5 cups sprouts matki or mixed sprouts
- 1 cup water to cook matki or as needed
- 1.5 tbsp oil
- 1 cup finely chopped onions
- 1 tsp ginger garlic paste
- ½ cup finely chopped tomatoes
- salt as needed
- generous pinch of turmeric
- ½ tsp garam masala
- ½ tsp red chili powder (optional)
- ¾ tsp to 1 tsp goda masala (adjust)
- ½ tsp coriander powder (optional)
- ½ to ¾ cup water or as needed for kat
- 6 pav buns
- ¼ cup of chopped onions
- Green chilies (optional)
- Lemon juice
- Coriander leaves
- Mixture / chivda / farsan as required
- Wash and soak matki in enough water for 6 hours. Drain and sprout them in a cloth. You can also use white peas or any other beans.
- Add them to a cooker along with 1 cup water and cook on a medium heat for 10 minutes. If using any other beans other than matki, you may need to cook for longer.
- While the beans cook, make the misal ready.
- Heat oil in a pan. Fry onions until golden.
- Saute ginger garlic paste until the raw smell goes off.
- Add tomatoes, turmeric and salt. Cook until the tomatoes turn completely pulpy and soft.
- Add all chili powder, goda masala, garam masala, coriander powder. Mix and cook until oil begins to separate.
- Add the cooked matki along with the left water.
- Also add more water as needed to make the kat or tarry.
- Cook on a medium heat for 5 minutes till the oil separates.
- Add coriander leaves.
- misal is ready.
- Add only matki to serving bowls. Add farsan, then chopped onions and then the tari or kat.
- Serve misal pav immediately.