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
Build a full meal around Misal Pav
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
|
1 cup | Moth Bean , sprouted |
|
1 cup | Onion , finely chopped |
|
1 cup | Tomato , finely chopped |
|
1 cup | Potato , boiled and chopped |
|
2 tablespoons | Oil |
|
1 teaspoon | Mustard Seed |
|
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 |
|
— | Salt , to taste |
|
1 cup | Water |
|
1 tablespoon | Lemon juice |
|
— | Cilantro , fresh, chopped for garnish |
|
— | Pav |
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.