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Authentic Misal Pav Recipe
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Authentic Misal Pav Recipe

Recipe by Healthy BiteCuisine: Indian
Servings

3–4

Prep time

15 minutes (excluding soaking/sprouting time)

Cooking time

30 minutes

Calories

300

Serving Size

1 bowl of misal with 2 pav buns

Net Carbs

35g per serving

Misal Pav is a beloved Maharashtrian street food that’s spicy, tangy, and bursting with flavors. It consists of a sprouted lentil curry (misal) topped with crunchy farsan (fried savory mix), fresh onions, and coriander, served with soft pav buns. This dish is perfect for those who love a bit of spice and texture in their meals. Whether you're enjoying it for breakfast, lunch, or dinner, Misal Pav never fails to satisfy. Let’s recreate this iconic dish at home!

Ingredients

  • 1 cup sprouted matki (moth beans) (or mixed sprouts)

  • 1 medium onion, finely chopped

  • 1 medium tomato, finely chopped

  • 2 tablespoons oil

  • 1 teaspoon mustard seeds

  • 1/2 teaspoon turmeric powder

  • 1 teaspoon red chili powder (adjust to taste)

  • 1 teaspoon goda masala (or garam masala, if unavailable)

  • 1/4 teaspoon asafoetida (hing)

  • Salt, to taste

  • 4–5 curry leaves

  • 2 cups water

  • 1 medium onion, finely chopped

  • 1/4 cup fresh coriander leaves, chopped

  • 1 cup farsan or sev (available at Indian stores)

  • Lemon wedges, for serving

  • 6 pav buns

  • 1–2 tablespoons butter, for toasting

Directions

  • Prepare the Sprouts

    • Wash the matki (moth beans) thoroughly and soak them in water for 6–8 hours or overnight.
    • Drain the water, tie the soaked beans in a clean cloth, and leave them in a warm place for 10–12 hours to sprout.
    • Alternatively, you can use store-bought mixed sprouts.

  • Cook the Sprouts

    • Boil the sprouted matki with 2 cups of water and a pinch of salt until they are soft but not mushy. This should take around 10–12 minutes. Drain and set aside.

  • Prepare the Misal Curry

    • Heat 2 tablespoons of oil in a pan over medium heat.
    • Add mustard seeds and let them crackle.
    • Add curry leaves and asafoetida (hing) and sauté for a few seconds.
    • Add the chopped onion and sauté until golden brown.
    • Stir in the chopped tomatoes and cook until they turn soft and mushy.
    • Add turmeric powder, red chili powder, and goda masala. Mix well and cook for another minute.
    • Add the boiled sprouts, salt, and 2 cups of water. Let the curry simmer for 5–7 minutes on low heat. Adjust the consistency by adding more water if needed.

     

  • Toast the Pav

    • Heat a tawa or skillet over medium heat.
    • Spread butter on the pav buns and lightly toast them until golden and warm.

  • Assemble the Misal Pav

    • In a bowl, add a ladleful of the prepared misal curry.
    • Top it with farsan or sev, finely chopped onions, and coriander leaves.
    • Serve hot with toasted pav buns and lemon wedges on the side.

    Tips & Variations

    1. Milder Version: Reduce the red chili powder to make it less spicy.
    2. Add Coconut: Blend fresh coconut into a fine paste and add it to the curry for a richer flavor.
    3. Substitute for Goda Masala: If goda masala is unavailable, use a combination of garam masala and a pinch of jaggery.
    4. Extra Crunch: Add chopped tomatoes or a squeeze of lemon on top of the farsan for added tanginess and texture.
    5. Healthier Option: Skip the butter for toasting the pav and enjoy the curry with whole-grain bread instead.

    Dietary Advice

    1. Vegetarian-Friendly: This dish is vegetarian and can easily be made vegan by skipping the butter for toasting the pav.
    2. Gluten-Free Option: Substitute the pav buns with gluten-free bread or enjoy the curry on its own.
    3. High-Protein: The sprouted matki beans are rich in protein, making this dish nutritious and filling.
    4. Spice Levels: Adjust the amount of chili powder and farsan depending on your spice tolerance.

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