Misal Pav (Misal Recipe)
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
4
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Calories
913 kcal
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Course
Main Course, Breakfast, Snacks
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Cuisine
Indian
Misal Pav (Misal Recipe)
Description
Misal Pav combines cooked moth bean sprouts and potatoes simmered in a spicy, savory curry made with distinctive Maharashtrian goda masala alongside typical spices like cumin, turmeric, and coriander powder. The method involves pressure cooking the sprouts and potatoes until tender, then preparing a spiced onion and chili sauté to build the usal. The curry is enriched with tamarind for subtle tartness and finished with seasoning to taste. The pav bread serves as a soft vehicle to enjoy the flavorful curry, while garnishes like sev add crispness and lemon juice brightens the dish.
The flavor profile centers on the unique goda masala, which provides a fragrant and complex spice note distinct from garam masala. Variations in spiciness can be achieved by adjusting green chilies and red chili powder or using alternative masalas like kolhapuri for more heat. The usal should be neither too thick nor too diluted, maintaining a consistency that carries the spices well. Fresh, soft pav made from all-purpose or whole-wheat flour complements the curry's texture.
This dish is typically assembled just before serving so the pav remains soft and the toppings stay crisp. It lends itself to personalized garnishing, allowing diners to tailor their portions of sev, onions, and lemon. Misal Pav is often enjoyed as a wholesome breakfast or snack throughout Maharashtra.
You can substitute moth bean sprouts with mung bean or mixed bean sprouts if unavailable.Use goda masala for authentic flavor; if not available, garam masala can partially substitute but will alter the taste.For a spicier version, replace goda masala with kolhapuri masala and increase green chilies and red chili powder.Maintain a balanced usal consistency to ensure flavors remain concentrated without becoming too watery.Soft pav made from all-purpose flour is traditional, but whole grain or whole wheat pav can be used for a healthier option.Serve immediately after assembling to keep pav soft and toppings fresh; alternatively, provide toppings separately to allow customization.The nutrition info approximates one serving of Misal Pav.
Ingredients
For cooking sprouts
- 2 cups moth bean sprouts (matki sprouts) or mixed bean sprouts or moong bean sprouts - I used about 1 cup of moth beans to prepare the sprouts
- 2 potato small to medium - cubed in 1.5 to 2 inches
- ½ teaspoon turmeric powder
- ½ teaspoon salt
- 3 cups water or as required
For the usal (sprouts curry)
- 1 onion medium to large - finely chopped
- 1 to 2 green chilies - chopped
- 1 to 1.5 teaspoon ginger garlic paste or 3 to 4 garlic cloves + 1 inch ginger- crushed in a mortar-pestle to a fine paste
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 10 to 12 curry leaves
- 1 to 1.5 tablespoon goda masala or kala masala
- ½ teaspoon red chili powder
- ¼ teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1.5 teaspoons tamarind - soaked in ⅓ or ½ cup water or 2 to 3 kokums
- ¾ to 1 cup water or add as required
- 3 tablespoons neutral cooking oil generic cooking oil
- salt as required
For the misal pav
- 8 to 10 pav bread (bread rolls) or bread slices as required
- ½ cup onion finely chopped
- ½ cup tomato optional, finely chopped
- ½ to 1 cup sev chiwda), fried savory snack mixture, thick or farsan
- 1 lemon quartered or diced, or lime
- ⅓ cup Coriander leaves chopped
- ½ cup curd or yogurt, beaten, optional
Instructions
Preparation
- Rinse the moth bean sprouts first in running water a couple of times.
- Drain the water and then add the sprouts, cubed potatoes turmeric powder and salt in a pressure cooker.
- Add water and mix well. If using mixed bean sprouts, you will have to add more water. Note that the water should be covering the matki sprouts about 2 inches above. The quantity of water will vary with the depth and length of the pressure cooker, so add more water if needed.
- Pressure cook for 2 to 3 whistles. You can also cook the bean sprouts in a pan or Instant pot adding required amount of water.
- In a small bowl soak the tamarind in ⅓ or ½ cup warm water for 25 to 30 minutes.
- Squeeze the tamarind and extract the pulp. Keep the tamarind pulp aside.
Making usal for misal pav
- Heat oil in another pan. Keep the heat to low and then crackle the mustard seeds.
- Then add the cumin and saute for some seconds till the cumin gets golden.
- Add the chopped onions and saute till translucent stirring often.
- Then add the curry leaves, ginger-garlic paste and green chilies
- Stir and saute for few seconds or till the raw aroma of ginger-garlic goes away.
- Add the turmeric powder, coriander powder, cumin powder, red chili powder and goda masala.
- Stir and then add the tamarind pulp. Saute till the raw aroma of the tamarind goes away.
- Drain the water using a strainer from the pressure cooked matki sprouts and potatoes and add them to the pan.
- Stir and add ¾ to 1 cup water or more water if required depending upon the consistency you want in the usal.
- Season with salt and simmer the usal for 8 to 10 minutes on a low heat with occasional stirrings.
- Lastly garnish with coriander leaves. if you want you can also add sugar or jaggery for some sweetness
Assembling the misal pav
- Whilst the usal is simmering, you can prep the toppings for the misal pav.
- Finely chop the onions and tomatoes. Keep aside.
- Take the steaming usal in 3 to 4 individual serving bowls or plates.
- In each bowl of usal, first add the chopped onions and tomatoes.
- Then top usal with chopped coriander leaves. Squeeze a few drops of lemon juice. Then top it with farsan or chiwda.
- Serve the misal bowl in a plate with pav buns and a side of chopped lemons, finely chopped onions and farsan/sev/chiwda. Enjoy the misal pav hot as soon as it is prepared.
Notes
- Substitute moth bean sprouts with mung or mixed sprouts when needed.
- Goda masala imparts a unique flavor; use garam masala only if necessary, though flavor differs.
- Adjust spiciness by adding kolhapuri masala or more green chilies and red chili powder.
- Adequate usal consistency avoids diluted flavors; neither too thin nor too thick.
- Soft, fresh pav complements the curry; whole grain pavs are healthier alternatives.
- Assemble just before serving to keep textures intact, or let eaters customize their topping amount.
- Nutritional values are for a single Misal Pav serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 913 kcal
% Daily Value*
| Calories | 913kcal | 46% |
| Carbohydrates | 145g | 48% |
| Protein | 43g | 86% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Sodium | 1137mg | 47% |
| Potassium | 2179mg | 46% |
| Fiber | 11g | 44% |
| Sugar | 9g | 18% |
| Vitamin A | 444IU | 9% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 36mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 96mg | 107% |
| Vitamin E | 5mg | |
| Vitamin K | 13µg | |
| Calcium | 459mg | 46% |
| Vitamin B9 (Folate) | 445µg | |
| Iron | 17mg | 94% |
| Magnesium | 367mg | 92% |
| Phosphorus | 509mg | |
| Zinc | 2mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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