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Misal pav recipe | How to make Maharashtrian misal pav recipe

Name: Misal Pav recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 cup white matar; 3 cups Water; ½ tsp Haldi/ turmeric powder; 1 tsp Salt or as per taste; ¼ cup Dry coconut slices; 1 tbsp Oil; 1-inch Ginger (roughly chopped); 4 cloves of garlic (roughly chopped); 1 medium onion (roughly chopped); 1 medium Tomato (roughly chopped); ¼ cup Oil; 1 tsp Jeera/ cumin seeds; 1 tbsp Dhaniya powder/ coriander powder; 1 tbsp Kitchen king masala; 1 tbsp Lal mirch powder/ red chilli powder; 1 tbsp Garam masala powder; Salt per taste; ½-inch Jaggery/Gud (you can use 1 tsp sugar if jaggery is not available); 3 tbsp Fresh coriander leaves ( finely chopped); Few lemon wedges; A bowl full of farsan

Misal Pav is the most popular street food of Mumbai made up of any sprout curry and topped with farsan. It is the traditional Maharashtrian snack recipe. It is the unique blend of spices, sprouts, herbs and farsan too. Misal Pav is also one of the most commonly loved street foods by youngsters or elders, alongside vada pav, pav bhaji, and chaat recipes like bhel puri, sev puri, etc.

Born and brought up in Mumbai, I have had Misal pav in many places. Also, it was one of the greeting recipes when we use to visit our Maharashtrian friends. It has a beautiful texture, flavours and aroma when cooked in a proper traditional way. The best Misal pav I have ever had is from Mamledar Misal, located in Thane West. My mouth is already drooling when writing this blog recipe.

The uniqueness of Misal pav is its topping. What I love the most about this recipe is how the spicy tarri or kat blends or gets soaked in besan farsan. This spicy and lip-smacking spicy Maharashtrian treat can be served at any time of the day be it breakfast, lunch, or dinner too.

There are myriad ways of making misal pav recipe but the most common is by using moth beans. Usually, at homes, this recipe is either made with moth beans or matki alone or mixed beans sprouts. I have previously shared the misal pav recipe in kolhapuri version which is quite spicier.

Kolhapuri misal pav

I usually prepare misal pav using white matar or yellow matar rather than using matki. Because my husband likes it this way. Also, if you are eating it out, it is mostly made of white matar.

Before having my baby, I and my husband would really eat spicier misal pav. Like, really spicy. But now, since my little one too, loves misal pav, I make it less spicy. That’s how, we prefer it now to not disturb my son’s digestion. For balancing the spice level, I have added a piece of jaggery in the gravy which makes it less spicy. Also, for having that red spicy tarri I have used Kashmiri red chilli powder which gives a nice red colour but is not too much spicy.

Serving Misal pav

The best part of this recipe is serving. I really enjoy to plate misal pav and serve it hot to my family members.

Basically, in a deep bowl or in a normal plate, serve the ladle full of cooked matar from the bottom of the kadhai. Then top it with finely chopped onions, or tomatoes if you like. I don’t prefer adding tomatoes. But lots of onions add to the flavour of this dish.

Then, a handful of farsan or mixed besan farsan with sev or gathiya, as you like, is topped over the onions. Followed by a dash of freshly squeezed lemon juice and then finely chopped fresh coriander leaves.

Finally, add the kat or Atari, i.e. the gravy from the kadhai which has a spicy look. Add a ladle full or two of tarri on the entire plate.

Serve it with freshly baked pav and chopped onions, lemon wedges and coriander leaves.

Please let me know how this recipe turns out for you in the comments. I love to hear from you.

If you enjoy this hearty recipe, be sure to check out my Blog for more!

Misal pav recipe card

4 from 1 vote

Misal Pav recipe

Misal Pav recipe is an authentic and popular spicy Maharashtrian dish from western India which is made up of white matar curry served with pav.

Prep Time15 mins

Active Time40 mins

Total Time55 mins

Course: Main Course, Snacks

Cuisine: Indian street food, Maharashtrian, Mumbai street food

Keyword: Misal pav recipe

Yield: 13

Calories: 315kcal

Materials

For preparing and cooking white matar:

1 cup white matar
3 cups Water
½ tsp Haldi/ turmeric powder
1 tsp Salt or as per taste

For making misal masala paste:

¼ cup Dry coconut slices
1 tbsp Oil
1-inch Ginger roughly chopped
4 cloves of garlic roughly chopped
1 medium onion roughly chopped
1 medium Tomato roughly chopped

For making misal curry:

¼ cup Oil
1 tsp Jeera/ cumin seeds
1 tbsp Dhaniya powder/ coriander powder
1 tbsp Kitchen king masala
1 tbsp Lal mirch powder/ red chilli powder
1 tbsp Garam masala powder
Salt per taste
½-inch Jaggery/Gud you can use 1 tsp sugar if jaggery is not available

For serving misal pav:

3 tbsp Fresh coriander leaves finely chopped
Few lemon wedges
A bowl full of farsan

Instructions

Soaking and cooking white matar:

Rinse the white matar or yellow matar under running water and soak it overnight in a bowl of water till it doubles in size.
After a few hours of soaking or overnight soaking, drain the white matar and again rinse it under running water.
In a Pressure cooker, transfer the soaked matar along with water, turmeric powder, and salt.
Pressure cook it for 2 whistles on medium-low flame.

For making masala paste:

In a wide thick bottom wok or kadhai, add grated or thinly sliced dry coconut and saute on low flame.
Saute till it turns golden brown in colour and then transfer it in a blender jar or on a kitchen towel.
In the same kadhai, heat a tbsp of oil and add roughly chopped onions. Saute for a few seconds till it starts turning translucent.
Now, add a tbsp of chopped or grated or paste of ginger-garlic in the kadhai and saute till the raw smell of garlic goes away.
Later, add chopped tomatoes and saute till it turns soft and mushy. Turn off the flame and wait for the mixture to cool down.
Once cooled, transfer it to the same mixer jar in which roasted coconut is placed and blend it to form a smooth paste and keep aside.

For making misal curry or gravy:

In the same kadhai, heat ¼ cup oil and add jeera, saute till it starts spluttering. Turn the flame to low.
When jeera splutters, transfer the onion tomato and coconut paste that we prepared in the last process.
Mix it nicely with the oil. Take care while mixing, because at this step, oil starts to splash and can cause a burn or boils in your hand.
Once it is mixed nicely, cover and cook it for 5 to 7 minutes till all the moisture from onion tomato paste disappears.
Then, add dry spices - dhaniya powder, lal mirch powder, garam masala and kitchen king masala.
Mix all the dry spices with the mixture and saute on low-medium flame for about 7 to 8 minutes. Or till oil starts separating from the mixture.
Then, add the cooked matar from the pressure cooker along with its stock. Do not throw that water.
Mix it nicely with the mixture for a few minutes and salt as per your taste.
Cover with a lid and let it simmer on low-medium flame for about 8 to 10 minutes. Stir occasionally, to avoid the mixture burning from the bottom.
Once the misal gravy is cooked, oil starts floating on top, add a small piece of jaggery or sugar to balance the spice level of gravy.
A red layer appearing on top is called tarri/kat which adds a spicy flavour to misal. Turn off the flame and garnish with fresh coriander leaves

For serving misal pav:

Take a deep bowl or any plate in which you are serving misal pav, and add a thin layer of cooked matar without its gravy.
Then sprinkle some finely chopped onions and a handful of any farasan or namkeen of your choice.
Finally, add the gravy from the kadhai and top it with a red layer called tarri or kat. Serve it with pav or buns along with chopped onions and lemon wedges.

Step by step instructions:

Soaking and cooking white matar:

Rinse the white matar or yellow matar under running water and soak it overnight in a bowl of water till it doubles in size.
After a few hours of soaking or overnight soaking, drain the white matar and again rinse it under running water.

In a Pressure cooker, transfer the soaked matar along with water, turmeric powder, and salt.
Pressure cook it for 2 whistles on medium-low flame.

For making masala paste:

In a wide thick bottom wok or kadhai, add grated or thinly sliced dry coconut and saute on low flame.
Saute till it turns golden brown in colour and then transfer it in a blender jar or on a kitchen towel.
In the same kadhai, heat a tbsp of oil and add roughly chopped onions. Saute for a few seconds till it starts turning translucent.
Now, add a tbsp of chopped or grated or paste of ginger-garlic in the kadhai and saute till the raw smell of garlic goes away.
Later, add chopped tomatoes and saute till it turns soft and mushy. Turn off the flame and wait for the mixture to cool down.
Once cooled, transfer it to the same mixer jar in which roasted coconut is placed and blend it to form a smooth paste and keep aside.

For making misal curry or gravy:

In the same kadhai, heat ¼ cup oil and add jeera, saute till it starts spluttering. Turn the flame to low.
For making misal gravy or as you say in Marathi misal chi kat, do not skimp on using oil. At this step, you need to add a generous amount of oil so that nice and spicy kat is prepared at the end.
When jeera splutters, transfer the onion tomato and coconut paste that we prepared in the last process.
Mix it nicely with the oil. Take care while mixing, because at this step, oil starts to splash and can cause a burn or boils in your hand.
Once it is mixed nicely, cover and cook it for 5 to 7 minutes till all the moisture from onion tomato paste disappears.
Then, add dry spices – dhaniya powder, lal mirch powder, garam masala and kitchen king masala.
For masalas, I would suggest you use Kashmiri lal mirch powder as it is less spicy but adds a nice spicy red colour to the kat. Also, if you have goda masala replace it with kitchen king masala. I do not have goda masala as I do not use it for my regular sabzis.
Mix all the dry spices with the mixture and saute on low-medium flame for about 7 to 8 minutes. Or till oil starts separating from the mixture.
Then, add the cooked matar from the pressure cooker along with its stock. Do not throw that water.
Mix it nicely with the mixture for a few minutes and salt as per your taste.
Cover with a lid and let it simmer on low-medium flame for about 8 to 10 minutes. Stir occasionally, to avoid the mixture burning from the bottom.
Once the misal gravy is cooked, oil starts floating on top, add a small piece of jaggery or sugar to balance the spice level of gravy.
I usually do not make spicier misal pav as my little one also loves to eat it.
A red layer appearing on top is called tarri/kat which adds a spicy flavour to misal. Turn off the flame and garnish with fresh coriander leaves.

For serving misal pav:

Take a deep bowl or any plate in which you are serving misal pav, and add a thin layer of cooked matar without its gravy. Then sprinkle some finely chopped onions and a handful of any farasan or namkeen of your choice. Finally, add the gravy from the kadhai and top it with a red layer called tarri or kat. Serve it with pav or buns along with chopped onions and lemon wedges.

Important Tips for making misal curry:

Do not overcook white matar in the pressure cooker to avoid mashed misal curry
You can use goda masala instead of kitchen king masala.
Do not skimp on using oil and masala otherwise you won’t get authentic misal pav
Assemble misal pav just before serving to avoid farsan become soggy
Finally, serve hot misal pav with tarri floating on top.

Finally, I would like to share my other veg Curry recipes from my blog. This includes Dum aloo recipe, Paneer kadhai recipe, Mushroom kadhai gravy recipe, Matar Jhol recipe, spicy misal pav recipe, matar ke chole recipe, etc. Also, go through our Indian bread section for a variety of rotis like Butter naan recipe, palak paratha recipe, kachori recipes and thalipeeth recipe.