Misal Pav Recipe


Misal Pav is very hot and spicy traditional Maharashtrian dish. It’s very famous in Maharashtra. It can be serve with pav (white bread dinner rolls) or sliced bread.

Serving for – 3


For Mothbeans Fry (Mataki chi Usal)

Sprouted moth beans – 1 cup (I mixed 1/2 cup of sprouted moong in it.)
Onion – 1 (finely chopped)
Tomato -1 (finely chopped)
Cloves of garlic – 3 (finely chopped)
Curry leaves – 10-12
Pinch of asafoetida
Mustard seeds – 1/2 tsp
Cumin seeds – 1/2 tsp
Turmeric powder – 1/4 tsp
Red chili powder – 1/2 tsp
Coriander powder – 1/2 tsp
Cumin seeds – 1/2 tsp
Dry mango powder – 1/2 tsp
Garam masala – 1/4 tsp
Oil – 1 and 1/2 tbsp
Cilantro (finely chopped)
Salt to taste

Curry / Kat / Tari for Misal

Puree of 1 tomato
Paprika – 1 tsp
Turmeric powder – 1/2 tsp
Salt to taste

To make masala for kat / Curry

Onion – 1 (Sliced)
Cloves of garlic – 5-6
Dry grated coconut – 1/4 tsp (Use fresh shredded coconut if available.)
Sesame seeds – 1 tsp
Coriander seeds – 1 and 1/2 tbsp
Cumin seeds – 1 tsp
Dried red chilies – 4
Cinnamon – 1 inch stick
Green cardamom – 2
Cloves – 2
Black peppercorns – 12-15

For Assembling and Garnishing

Matakichi Usal (Moth beans fry)
Farsan / Savory Mix
Poha Chivda
Onion – 1 (finely chopped)
Lemon juice


Matakichi Usal (Moth Beans Fry)

  • Heat oil in a pan. Add mustard seeds, cumin seeds, pinch of asafoetida and curry leaves. Let them crackle. Add chopped garlic and saute till raw smell goes away.
  • Add onion and saute till translucent. Then add chopped tomato and cook till it turns soft.
  • Add red chili powder, turmeric powder, coriander powder, cumin powder, dry mango powder, garam masala and salt to taste. Cook for a minute.
  • Add sprouted moth beans and 1 and half cups of water. Mix well and cover the pan. Let it cook for 5-6 minutes. Finally add chopped cilantro and cook till all moisture evaporates.

Kat / Tari for Misal (Curry)

  • Heat 2 tsp of oil in a pan. Add dried red chilies, cinnamon, coriander seeds, cloves, black peppercorns, garlic, green cardamom and sesame seeds. Roast them on low heat till nice aroma starts to come out. Add coconut and again roast for few seconds till it gets slight brown color. Take it aside.
  • In the same pan, heat 1 tbsp oil. Add sliced onion and saute till it turn golden brown in color. Let it cool down little bit.
  • Add all roasted spices and fried onions in a blender. Make a smooth paste by adding 1/2 cup of water.
  • Heat 3 tbsp oil in a pan. Add Ground paste and cook for 2-3 minutes. Add tomato puree, paprika, turmeric powder and salt to taste. Mix well and cook for 6-8 minutes till moisture evaporates and oil starts to separate from spices.
  • Add 4 cups of water and bring the curry to boil.
  • Then reduce the heat and allow curry to simmer for about 10 minutes.

Assembling and Garnishing

  • In serving plate, spread some moth beans fry as a first layer. Then spread some poha chivda.
  • After that spread some farsan (Mixed savories) and pour curry on it. Add 1-2 tsp of lemon juice.
  • Finally top it with some chopped onion and farsan.
  • Serve with pav or bread slices.