Spicy Misal Pav
User Reviews
4.9
Spicy Misal Pav
Description
Spicy Misal Pav combines sprouted moth beans cooked in a deeply flavored gravy made from a blend of aromatic spices, tomatoes, and fresh herbs. The preparation starts by blending tomatoes, green chilies, ginger, garlic, and coconut into a smooth paste. This paste is sautéed with mustard seeds, curry leaves, onions, and a mixture of garam masala, coriander, cumin, turmeric, and Kashmiri chili powder, creating a vibrant base. The sprouted moth beans are pressure cooked with the spices and water to form a thick, spicy curry. The dish is traditionally served hot with buttered soft buns, topped with crunchy sev and onion, and finished with lemon wedges to add brightness.
The flavor profile of this dish is spicy and aromatic, with the red chili powder and garam masala providing warmth and depth. The use of sprouted beans adds a fresh, earthy bite while the coconut in the paste lends subtle sweetness and complexity. The texture contrasts between the soft cooked curry, the crisp sev, and the soft pav bread make it a dynamic eating experience.
Misal Pav is typically enjoyed as a hearty breakfast or snack across Maharashtra. The lemon wedges allow each person to adjust the tanginess to preference. It can also be served alongside fresh cilantro for garnishing. The recipe supports some flexibility in bean types and spice levels depending on availability and taste.
Notes suggest using sprouted mung beans as a substitute or mixing with moth beans. Water quantity can be adjusted after pressure cooking to achieve preferred curry consistency. Pressure cooking times vary slightly if dry or soaked beans are used, ensuring beans cook thoroughly while retaining texture.
Ingredients
- 2½ cups moth beans sprouted
- 1 tomato quartered
- 2 green chilies
- 1½ inch ginger rough chopped
- 6 garlic cloves
- 1 tablespoon shredded coconut unsweetened, dry
- 2 to 4 tablespoon neutral cooking oil generic cooking oil
- 1 teaspoon black mustard seeds
- ¼ teaspoon asafetida hing optional
- 10 curry leaves
- 1 yellow onion finely diced, medium
- 1 tablespoon Kashmiri red chili powder
- 2 tablespoons garam masala see notes, brand Mom’s
- 1 tablespoon ground coriander
- 1 teaspoon cumin ground
- ½ teaspoon Turmeric ground
- 3 teaspoons kosher salt
- 3 cups water
- ½ cup cilantro chopped
To Serve Misal Pav
- 12 soft buns
- 2 tablespoon ghee or butter
- 1 to 2 cups sev farsan
- 1 cup red onion diced
- 6 lemon wedges
Instructions
- Blend tomato, chilies, ginger, garlic, and coconut in a blender to make a smooth paste.
- Set the Instant Pot to saute mode and heat oil. Add mustard seeds and allow them to pop. This may take 2 to 3 minutes. Add hing, turmeric, curry leaves, ¼ cup cilantro, and onions. Saute until the onions start to turn translucent, it may take around 3 to 4 minutes. Cook covered to speed up the process.
- Add the spice paste and saute for another minute. Add red chili powder, ground coriander, garam masala, ground cumin, and salt. Mix well. Add sprouted beans and mix well. Add water and give a quick stir. Secure the Instant Pot with the pressure valve to sealing. Pressure Cook (Hi) for 5 minutes followed by 10-minute natural pressure release.
- Release the remaining pressure by turning the pressure release valve to venting. Open the lid and give a quick stir. Garnish with remaining cilantro.
To Serve Misal Pav:
- Heat a nonstick griddle or pan. Lightly spread butter or ghee on each half of the bun/pav and place on the griddle. Cook until they are hot to touch. Serve hot pav alongside the misal topped with farsan, red onions, and cilantro. You can also serve the toppings on the side so that the farsan stays crunchy. I also like to serve plain yogurt on the side along with lemon wedges.
PRO Tips
- Vadilal brand frozen sprouted moth beans are available in most Indian grocery stores. They come in handy when you do not have time to sprout the matki at home
- The traditional Misal recipe has lots of thin gravy also known as “rassa” or "kat" which is used to drench in the soft pillowy pav for each bite. Add more or less water depending on how much gravy you like. You can always add more hot water after the pressure cooking cycle has completed to thin out the gravy. Many people love a thin layer of oil known as “Tarri” or “Tavang” on the gravy. Oil called for in this recipe is on the medium side, but feel free to add more or less. Adding more oil will have a layer of the “tarri” to the final dish.
- I love using my mom’s garam masala in this recipe and I use 2 tablespoons in this recipe. Any Garam masala will work in this recipe, start with 1 teaspoon and adjust as per your taste. You can also use store-bought Misal Masala, start with 1 tablespoon as it tends to be on the spicier side, and add more as needed.
Notes
- Substitute sprouted mung beans fully or partially for moth beans depending on availability.
- Adjust green chilies to control the spiciness of the curry.
- Use 2 cups of water for pressure cooking then add more warm water afterward to achieve desired gravy consistency.
- Pressure cook times differ: 5 minutes for sprouted beans, 5 minutes for soaked moth beans, and 15 minutes for dry moth beans.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 383 kcal
% Daily Value*
| Calories | 383kcal | 19% |
| Carbohydrates | 51g | 17% |
| Protein | 9g | 18% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 13mg | 4% |
| Sodium | 1504mg | 63% |
| Potassium | 318mg | 7% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
| Vitamin A | 739IU | 15% |
| Vitamin C | 54mg | 60% |
| Calcium | 196mg | 20% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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