Misal Pav
Veg
Maharashtra's defining street food: a fiery tarri (spiced oil-based rassa) poured over sprouted moth beans (matki usal), topped with crunchy farsan, chopped onions, coriander, and a squeeze of lemon — served with soft white pav rolls for scooping. Every city in Maharashtra has its own variation; the Kolhapuri version is among the spiciest.
Cuisines
Maharashtrian
Best for
Breakfast
Lunch
Snacks
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
| 1 cup | moth beans (matki), sprouted |
| 1 cup | onion, finely chopped |
| 1 cup | tomato, finely chopped |
| 1 cup | potatoes, boiled and chopped |
| 2 tablespoons | oil |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | turmeric powder |
| 2 teaspoons | red chili powder |
| 1 teaspoon | garam masala |
| 1 teaspoon | coriander powder |
| 1 teaspoon | ginger-garlic paste |
| 1 cup | farsan (Indian snack mix) |
| — | salt to taste |
| 1 cup | water |
| 1 tablespoon | lemon juice |
| — | fresh coriander leaves, chopped for garnish |
| — | pav (Indian bread rolls) |
Instructions
- 1 Heat oil in a pan over medium heat. Add mustard seeds and let them splutter.
- 2 Add cumin seeds and ginger-garlic paste. Sauté for a minute until fragrant.
- 3 Add chopped onions and sauté until they turn golden brown.
- 4 Add chopped tomatoes and cook until they become soft and oil starts to separate.
- 5 Add turmeric powder, red chili powder, coriander powder, and garam masala. Mix well.
- 6 Add the sprouted moth beans and boiled potatoes. Stir to combine.
- 7 Add water and salt to taste. Mix well and bring to a boil.
- 8 Reduce the heat and let it simmer for 10-15 minutes until the sprouts are cooked.
- 9 Add lemon juice and stir well.
- 10 Serve hot with pav, topped with farsan and garnished with fresh coriander leaves.
Tips
For an authentic taste, use homemade garam masala and adjust the spice level to your preference.