Misal pav recipe|Maharashtrian Misal pav recipe| How to make street food misal at home| Recipe of Maharashtrian misal with step by step instructions and pictorial presentation

Misal pav recipe | Maharashtrian Misal pav is spicy, lip smacking and popular sprouted lentil curry. It’s a famous maharashtrian street food, snack or breakfast meal.

Made with sprouted bean curry, accompanied by farsan,onions, tomatoes and served traditionally with lightly buttered pav/dinner rolls.

In other words misal means “Mixture”, and if you are residing in Mumbai, you must not miss unique taste of this.

In addition to that, this wholesome and nutritious curry is Vegan & Gluten free.

Misal is favorite breakfast/brunch for Mumbaikars. It’s so very easy to prepare, is pocket friendly and ingredients are very simple and easily available in every kitchen.

My Misal tacos recipe is inspired by this popular street food of Maharashtra.

Ingredients required to make Misal pav recipe | Maharashtrian Misal pav

The basic ingredients of the Misal are sprout, lentils, poha, boiled potatoes, onions, tomatoes, coconut, farsan and tari/kat/rasa.

When delectable mixture of savory snacks is served with spicy concoction, it is termed as rassa/tari/kat/gravy.

The flavor and texture of the misal is enhanced with tari/rasa/kat that is served on the side.

These all components are assembled and served hot with pav/dinner rolls. In many places misal is served with dollop of curd to balance the flavours as misal is supposed to be high on heat factor.

What sprouts are used in making Misal

Generally Matki (Moth Beans) sprouts are used in making Misal. You can however, use any lentils like whole moong (mung) beans sprouts too.

However you can also combine moong and matki, masoor/red lentils, dry white peas, black chick peas, Lima beans/Vaal, and Horse gram/kulthi. We always love to make Mixed sprouts misal.

If you don’t have sprouts easily available, then just soak all the lentils & beans at least for an hour or so before making misal.

You may would want to try our other Maharashian delicacies listed below –

Dalia Modak with caramelised fruits

Ukdhiche modak with oats

Mumbai pav bhaji

Vada pav chutney

Besan wali Shimla Mirch aloo

Step by step instructions and pictorial presentation.to make Misal pav recipe | Maharashtrian Misal pav

To make sprouts and lentils curry:

Pressure cook the sprouts with salt to 2 whistles. The sprouts should be cooked but not mushy. Keep aside.

In a deep pan put oil. Add mustard seeds. When it starts spluttering, add curry leaves, red chili powder, haldi, & chopped onions. Saute for a while.

After that add chopped tomatoes, mashed potatoes, soaked poha, green chilies, sprouted & boiled moth beans, some salt, misal masala powder.

Give a gentle mix. Before switching off the flame put lemon juice. Garnish with chopped coriander leaves.

To make the Thick Kat/rassa/gravy :

In a pan put oil. Add chopped onions. Brown it on low to medium flame. Add desiccated coconut.

Add chopped tomatoes. Put haldi, salt, lal mirch powder, Goda masala powder. Now add curry patta for flavour. Mix nicely. Add lemon juice. Gravy has to be made thick, if required add very less water.

To Serve Misal Pav :

Once the misal is ready, serve it in layers in a bowl. Start off by adding the sprouted beans curry. Add the kat/rasa on top.

Garnish it with chopped onions and some fresh coriander leaves, lemon slices and farsan/mixture/sev. Serve hot with pav/dinner rolls.

Serve extra tari/rassa/kat/gravy on the side.

Recipe card

Misal pav recipe | Maharashtrian Misal pav

 

Print

Prep time

15 mins

Cook time

45 mins

Total time

1 hour

 

Misal pav recipe | Maharashtrian Misal pav is spicy, lip smacking and popular sprouted lentil curry. It's a famous maharashtrian street food or breakfast meal

Author: Lata Lala

Recipe type: Breakfast/Snack

Cuisine: Maharashian

Serves: 2

Ingredients

• Oil – 2 tsp
• Mustard seeds – 1 tsp
• Handful of curry leaves.
• Red chili powder – 2 tbsp
• Haldi | Turmeric Powder – 1 tsp
• Onion chopped – 1
• tomatoes – 1 (chopped)
• Potato, (boiled & mashed) – 1
• Soaked & drained poha – ¼cup
• Chopped green chillies 2
• Sprouted mix beans, like whole green gram( moong beans), Matki(moth beans), dried white peas(safed vatana) – 1 Cup
• salt to taste
• Misal masala powder – 1 tbsp
• lime juice – 1 tbsp
• Fresh Dhania | Coriander Leaves to garnish
• For making Kat/Gravy :
• Onion – 1 finely chopped
• Tomatoes – 2 (finely chopped)
• Dessicated coconut – 2 tsp
• Haldi/ Turmeric – 1 tsp
• Salt to taste
• Lalmirch powder/ Red chili powder – 2 tsp
• Maharashtrian Goda masala – 2 tbsp
• Curry leaves – A few as per choice
• Lemon juice – 2 tsp

Instructions

1. To make sprouts and lentils curry:
2. Pressure cook the sprouts with salt to 2 whistles. The sprouts should be cooked but not mushy. Keep aside.
3. In a deep pan put oil. Add mustard seeds. When it starts spluttering, add curry leaves, red chili powder, haldi, & chopped onions. Saute for a while.
4. Add chopped tomatoes, mashed potatoes, soaked poha, green chilies, sprouted & boiled moth beans, some salt, misal masala powder.
5. Give a gentle mix. Before switching off the flame put lemon juice. Garnish with chopped coriander leaves.
6. To make the Thick Kat/gravy :
7. In a pan put oil. Add chopped onions. Brown it on low to medium flame. Add desiccated coconut.
8. Add chopped tomatoes. Put haldi, salt, lal mirch powder, Goda masala powder. Now add curry patta for flavour. Mix nicely. Add lemon juice. Gravy has to be made thick. If required add very less water.
9. To Serve Misal Pav :
10. Once the misal is ready, serve it in layers in a bowl. Start off by adding the sprouted beans curry. Add the kat/rasa on top.
11. Garnish it with chopped onions and some fresh coriander leaves, lemon slices and farsan/mixture/sev. Serve hot with pav/dinner rolls.
12. Serve extra tari/rassa/kat/gravy on the side.

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