misal pav recipe | how to make maharashtrian misalpav recipe with detailed photo and video recipe. a popular spicy dish from the western india which is made up of a spicy dish misal served bread or pav. the uniqueness of this dish is with its topping and the spicy misal is topped with chivda mix, or sev or farsan. this spicy and lip-smacking dish is typically served for breakfast or as a snack which can be easily extended for lunch and dinner too.
there are several variations and with a different style of preparations to this spicy misal pav recipe within maharashtra state. in this recipe, i have tried to showcase the mumbai version but the other 2 popular versions are puneri misal (pune version) and kolhapuri misal (kolhapuri version). pune misal pav is typically served with pohe or poha as its base with usal and topped with rassa. whereas the kolhapur misal pav does not pohe but is by far the spiciest of all versions. also, it is generally served with bread slice as compared to pav. further, the other variants include, upwas misal with potatoes and sabudana, dahi misal with a mild taste and the nasik misal which is typically served with pappad.
furthermore, some important tips, recommendations and serving ideas for spicy maharashtrian misal pav recipe. firstly, the traditional version of misal curry is always prepared with moth beans, but it can also be replaced with moong beans. you can also use store-bought sprouted mung beans if you cannot find sprout moth beans. secondly, the curry can also be prepared with the combination of sprouts including, mung, peas, moth. this type of curry is known as usal pav recipe and tastes equally great. lastly, i personally like the thin version of the curry and i would recommend the same. the leftover thin version curry can also be served with steamed rice and with chapathi/roti.
finally, i request you to check my other snacks recipes collection with this post of misal pav recipe. it includes other recipes like, pav bhaji, vada pav, noodles frankie, cheese masala toast, veg gold coin, pizza sandwich, rava cutlet, baby corn fry, veg bonda and aloo kachori. in addition, check my other similar recipes collection like,
misal pav video recipe:
recipe card for maharashtrian misal pav recipe:
misal pav recipe | how to make maharashtrian misal pav recipe
Email Tweet ShareIngredients
for pressure cooking:
- 2 cup moth beans / matki, sprouts
- ¼ tsp turmeric
- ½ tsp salt
- 1 cup water
for masala paste:
- 2 tsp oil
- 2 inch ginger, roughly chopped
- 1 onion, finely chopped
- 2 clove garlic
- ¼ cup dry coconut / kopra
- 1 to mato, finely chopped
- ¼ cup water
other ingredients:
- 3 tbsp oil
- 1 tsp mustard
- 1 tsp jeera / cumin
- few curry leaves
- 1 tsp kashmiri red chilli pwoder
- ¼ tsp turmeric / haldi
- 1 tsp coriander powder
- 1 tsp garam masala / goda masala
- small piece jaggery / gud
- ½ tsp salt
- 5 cup water
for serving
- 2 cup farsan / mixture
- ½ onion, finely chopped
- 2 tbsp coriander leaves, finely chopped
- 6 pav
- 1 lemon, quarter
Instructions
- firstly, in a large kadai heat 3 tbsp oil and splutter 1 tsp mustard, 1 tsp jeera and few curry leaves.
- also add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder and 1 tsp garam masala.
- saute on low flame till spices turn aromatic.
- now add in prepared masala paste and saute well.
- cook till the oil is released from masala paste.
- add in cooked matki, small piece jaggery and ½ tsp salt. give a good mix.
- also add 5 cup water and adjust consistency.
- cover and boil for 10 minutes or till misal is cooked completely.
- once the misal is cooked, oil starts to float indicating misal is ready.
- in a serving plate, take matki usal add some farsan over it.
- top with chopped onions and coriander leaves over it.
- also pour ladleful of kat or gravy from sides.
- finally, serve misal with pav and lemon wedges making a complete misal pav recipe.
how to make misal pav recipe:
- firstly, in a pressure cooker take 2 cup sprouted moth beans / matki. to make sprouts, soak moth beans overnight and tie in a cloth for a day.
- also add ¼ tsp turmeric, ½ tsp salt and 1 cup water.
- pressure cook for a whistle or till matki turns soft. keep aside.
- now prepare masala paste by heating 2 tsp oil and saute 2-inch ginger and 2 clove garlic.
- also, saute 1 onion until it turns golden brown.
- add ¼ cup dry coconut and saute for a minute.
- also, saute 1 tomato until it turns soft.
- cool the mixture completely, and transfer to a blender.
- add ¼ cup water and blend to smooth paste. keep aside.
- further in a large kadai heat 3 tbsp oil and splutter 1 tsp mustard, 1 tsp jeera and few curry leaves.
- also add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder and 1 tsp garam masala.
- saute on low flame till spices turn aromatic.
- now add in prepared masala paste and saute well.
- cook till the oil is released from masala paste.
- add in cooked matki, small piece jaggery and ½ tsp salt. give a good mix.
- also, add 5 cup water and adjust consistency.
- cover and boil for 10 minutes or till misal are cooked completely.
- once the misal is cooked, oil starts to float indicating misal is ready.
serving misal pav:
- in a serving plate, take matki usal add some farsan over it.
- top with chopped onions and coriander leaves over it.
- also, pour ladleful of kat or gravy from sides.
- finally, serve misal with pav and lemon wedges making a complete misal pav recipe.
notes:
- firstly, to get authentic misal pav, add more oil and cook till oil floats on top.
- also, i have prepared misal pav less spicy. however, increase the amount of chilli powder to make it spicier.
- additionally, add farsan / mixture just before you serve. else it will not taste great and become soggy.
- furthermore, you can also use a mixed combination of moong sprouts, peas sprouts, chole sprouts and bean sprouts.
- finally, misal pav recipe tastes great when served slightly spicy and oily.