Easy Misal Pav Recipe | Learn how to make spicy Maharashtrian Street Food Misal Pav at home
Today I am sharing one of our favourite Street food from Maharashtrian Cuisine, Misal Pav. Misal Curry is made with Moth beans (Dew Beans) plain or sprouted. It is served with Pav( soft pillowy dinner rolls/bread), topped with farsan/snack mixture and lots of chopped onions.
Basically, it is served for breakfast but can be extended for brunch or even dinner.
It's a filling, protein rich, vegan and gluten-free meal(when served with gluten-free bread).
What is Misal Pav
Misal Pav is one of the most popular authentic Maharashtrian meal served for breakfast. It is almost 100 yrs old which is now served in variations based on different region. The dish is known to be originated in Nashik region of Maharashtra and then gradually become popular all around. Misal Pav is not only a popular street food but also now served in fine dines and restaurants in India and other countries.
Misal consists of sprouted beans curry(known as Usal) smeared in thin watery spicy curry known as KAT or TARRI. The Spicy Kat is also known as Rassa and made with special masala which consists of coconut, onions, tomato, garlic and ginger.
To serve Misal, many people serve sprouted beans curry and Kat separately. In a serving bowl, usal and kat mixed together, then topped with crispy and crunchy namkeen mixture or farsan as known in local language. It is eaten with plain pav bread with toasting it.
Ingredients to make Misal Pav
Legumes- Traditionally Matki or Moth sprouted beans are used in the curry. But you can use legumes or beans like green peas, black eyed cowpeas, moong beans or black chickpeas.I have used sprouted moong and moth beans ( mong and dew beans).
For Misal Masala- Whole Spices(Bay leaf, Red Chilli,coriander seeds/powder, cumin seeds, cloves and black pepper), dessicated coconut , onions, , turmeric powder.
For Kat/Rassa- Misal Masala, Onions, Garlic, Tomato
How to make Misal Curry for Misal Pav
Usually usal or the legume curry and kat/rassa(spicy water curry) is cooked separately. Then served together. But I have learnt an easy one pot way from one of my neighbour when I lived in Mumbai. I make the Misal Masala separately and then cook Usal(sprouts curry) and Rassa together. Since Rassa is served separately also, it should be quite sufficient in quantity as per the portions we are serving.
Misal is a very spicy curry but we can always adjust the spice level(or the no. chillies). Also, the amount of water or consistency of curry can be adjusted as per preference.
Sprout the beans
Wash nicely and soak the legumes(whole moong and moth). Soak for about 4-5 hrs.
After 4-5 hrs, drain the water, rinse the legumes and then tie in a muslin cloth, keep in a cool dark place. Rinse the beans tied in the cloth every 12 hrs. Keep it for 2-4 days. You will see sprouts coming on the beans.
Click here for detailed post on How to Sprouts beans and legumes. The post has details for Moong beans, but you can use mix of any beans.
Make Misal Masala
To make Misal masala, saute onions and coconut with whole spices and garlic.
Grind to fine/smooth semi-dry paste. Do not add water while grinding the masala. It should be semi dry kind of masala.
Make Usal or Cook Legumes
I use Pressure Cooker to make Usal as it is takes less time then cooking the legumes in open pot. In a pressure, heat oil, then make the rassa/curry. Checkout the detailed steps in the Recipe Card.
Cook beans for 2-3 whistles only.
Adjust water as per the consistency required. Cook the curry till layer of oil floats on top.
Assemble Misal just before serving or eating. In a dish or plate, pour the misal. Add rassa/tari as much as you want. Top it with Pohe/Poha (I skipped) and farsan (namkeen), chopped onions and fresh coriander.
Refrigerate the leftover beans curry and rassa in an airtight container.Stays good for 2-3 days.
You can also freeze the curry. Thaw in refrigerator and reheat in microwave or stove-top and serve.
Checkout some more Maharashtrian Recipes from India which you will surely love when you try
- Measuring Cups and Spoon
- Pressure cooker
- 1 Cup Sprouts Matki/Moong or Mixed
- ¼+¼ Cup Chopped Onions
- 2 Tomatoes(Medium)
- 3-4 Garlic Cloves
- ¼ Cup Dry Coconut(grated or sliced)
- 2 Dry Red Chillies Byadagi lal mirch
- Bay Leaf
- 1 Cinnamon Stick(small)
- 1 tsp Cumin Seeds
- 2 tsp Coriander Seeds
- ¼ tsp Turmeric Powder
- 3-4 Cloves
- 3-4 Black Pepper
- 1 tsp Red Chilli Powder
- Salt as per taste
- 2 tbsp Oil
To Assemble and Serve Misal
- Farsan or Namkeen as required
- Chopped Onion as required
- Finely chopped fresh Coriander
- Pav as required
Make Misal Masala
- In a pan, heat 1 tsp oil. Add bay leaf, cinnamon stick, dry chillies saute for a few secs.Bay Leaf, 1 Cinnamon Stick(small), 2 tbsp Oil, 2 Dry Red Chillies
- Next add coconut slices, saute for a 1-2 mins. Add cumin and coriander seeds. cloves and black peppercorns, saute till it gives the aroma. Keep the flame medium.1 tsp Cumin Seeds, 2 tsp Coriander Seeds, 3-4 Cloves, 3-4 Black Pepper, ¼ Cup Dry Coconut(grated or sliced)
- Now add ginger, garlic, onions saute for another 1-2 min. Add chopped tomatoes and cook till soft and mushy.2 Tomatoes(Medium), 3-4 Garlic Cloves, Ginger(small)
- Cool the masala and grind to a smooth paste. Do not add water while grinding.
- Now take pressure cook, and heat remaining 1 tbsp oil.2 tbsp Oil
- Add ½tsp cumin seeds, when seeds crackle, add remaining ¼ Cup onions. Saute till it turns light pink.1 tsp Cumin Seeds, ¼+¼ Cup Chopped Onions
- Add the misal masala paste and cook for another 1 min.
- Add turmeric powder, garam masala and kashmiri red chilli powder(optional)¼ tsp Turmeric Powder, 1 tsp Red Chilli Powder
- Next add sprouts and 2 cups water. Add salt mix well and close the lid.1 Cup Sprouts, Salt
- Cook for 2-3 whistles on medium flame.
- Let the pressure go off on it's own then open the cooker and check the beans.
- Add 1 cup more water for thin consistency curry(rassa/tari) and cook on medium flame till a thin layer of oil floats on top.
- Assemble misal just before serving.
- In a dish or bowl, add misal, top it with namkeen/farsan. Add chopped onions and finely chopped coriander leaves.Farsan or Namkeen, Chopped Onion, Finely chopped fresh Coriander
- Serve with pav bread. You can lightly toast pavs in butter or ghee. Traditionally misal is served with dry pav bread.Pav
- You can also top misal with pohe. I skip this step.
Do try this delicious and healthy Street food from Maharashtra. IF you love spicy food and want to try something new , or if you are missing your favourite misal, do give it a try. You and your loved ones will surely love it . Serve it at your parties for your guests. And, you can also adjust the spice level as per preferences.
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