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Maharashtrian Misal Pav (Sprouts Curry)
4.9 from 39 votes

Maharashtrian Misal Pav (Sprouts Curry)

A delicious Maharashtrain breakfast, Misal Pav made as a one-pot recipe in the Instant Pot or stovetop. Misal consists of spicy sprouts curry (usal) cooked with onions, tomatoes, ginger, garlic and coconut. This is then topped with diced onions, lemon juice, farsan and enjoyed with pav (dinner rolls).

Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
Servings: 8
Calories: 425 kcal
Course: Main Course, Breakfast
Cuisine: Indian

Ingredients

For the Usal (sprouts curry)
  • 2 tablespoon neutral cooking oil divided, generic cooking oil
  • 1/2 teaspoon mustard seeds aka rai
  • 1/2 teaspoon cumin seeds aka Jeera
  • 1/4 teaspoon asafoetida optional, skip for gluten-free, aka hing
  • 6 curry leaves aka Kadi Patta
  • 1/2 cup onion chopped
  • 1/2 tablespoon ginger chopped
  • 1/2 tablespoon garlic chopped
  • 1 cup tomato chopped
  • 1 tablespoon desiccated coconut
  • 2 cup moth bean sprouts or mixed bean sprouts
  • 4 cups water
  • 1 tablespoon lime juice
Spices
  • 2 tablespoon misal masala
  • 1/2 teaspoon Kashmiri red chili powder adjust to taste
  • 1 teaspoon salt
For Misal Pav
  • 8-10 dinner rolls Pav
  • 1/2 cup onion chopped
  • 1 cup sev Fried savory snack mix, thick or farsan
  • 1/4 cup cilantro

Instructions

Instant Pot Method
    Cup of Yum
  1. Start the pressure cooker in Sauté mode and let it heat. Add 1 tbsp oil, onions, ginger and garlic. Sauté for 3 minutes.
  2. Add tomatoes and sauté for another 2 minutes. 
  3. Add the desiccated coconut and mix well with the onion-tomato masala. 
  4. Turn off the pressure cooker. Transfer ingredients to a blender and blend to a paste. If needed, add 1/2 cup water while grinding. Keep aside. 
  5. Start the pressure cooker in saute mode (Note: It is not necessary to clean the pressure cooker). Add oil, cumin seeds, mustard seeds, curry leaves and asafoetida. Let them sizzle for 30 seconds. 
  6. Add the blended masala paste. Stir well.  
  7. Add the spices and mix well with the masala paste. 
  8. Add the sprouts and water. Stir well. Press Cancel and close the lid with vent in sealing position. 
  9. Start in manual or pressure cook mode for 12 minutes. When the pressure cooker beeps, let the pressure release naturally. 
  10. Open lid and stir in the lemon juice and garnish with cilantro. 
Stovetop Method
  1. Follow the same steps as above in a large pot on medium-high heat. After adding the sprouted beans and water, let the misal come to a boil, then change to low heat, and cook the curry covered for 20 minutes. Stir in between at about 10-15 minutes. If the liquid seems less, add 1/2 cup more water. Open lid and stir in the lemon juice and garnish with cilantro. 
To serve Misal Pav
  1. In a serving plate, add the sprouts from the curry. Then top with onions and farsan. Add some rassa (liquid) from the curry around the farsan. 
  2. Serve with pav (dinner rolls). Enjoy misal pav by dipping the pav in the misal curry.  

Notes

  • Sprouted Beans: I used mixed sprouts in this recipe with both moth and moong beans. You can use either one or a combination with dry peas and soaked black chickpeas. 
  • Onions, Tomatoes: You don't have to dice them, as we are going to grind the masala after some sautéing. 
  • Easy method: If you are not particular about grinding the onion, tomato masala to a paste. You can just dice and add the tempering from step 5 before onions, ginger, garlic, etc and simplify the recipe even further. 
  • Misal Masala: If you don’t have misal spice powder, you can replace it with Goda Masala or make it at home. The main difference between misal masala and garam masala is the addition of sesame seeds and dried red chili to the misal spice mix. 
  • Spice: Misal is traditionally a spicy dish. I have made it medium spicy. Adjust to more or less spicy by adjusting the red chili powder. 
  • Farsan: The fried mixture or farsan is added right in the serving bowl, else it gets soggy and won't taste good. 

Nutrition Information

Calories 425kcal (21%) Carbohydrates 63g (21%) Protein 19g (38%) Fat 10g (15%) Saturated Fat 1g (5%) Sodium 605mg (25%) Potassium 785mg (17%) Fiber 3g (12%) Sugar 2g (4%) Vitamin A 265IU (5%) Vitamin C 21mg (23%) Calcium 227mg (23%) Iron 7.5mg (42%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 425

% Daily Value*

Calories 425kcal 21%
Carbohydrates 63g 21%
Protein 19g 38%
Fat 10g 15%
Saturated Fat 1g 5%
Sodium 605mg 25%
Potassium 785mg 17%
Fiber 3g 12%
Sugar 2g 4%
Vitamin A 265IU 5%
Vitamin C 21mg 23%
Calcium 227mg 23%
Iron 7.5mg 42%

* Percent Daily Values are based on a 2,000 calorie diet.