Misal pav comprises a spicy misal and pav. The misal is made with sprouted matki and a tarri or gravy prepared using a freshly ground masala of coconut, spices, onion, garlic, and tomato. The cooked sprouts become tender after they simmer in the rich base which contains aromatic ingredients and then they add a sour taste through lemon juice. It is then topped with chopped onions, coriander leaves and crunchy namkeen. This flavorful tarri is served with soft pav. Use my simple recipe to discover how to prepare misal pav at home.
KEY TAKEAWAYS
- Misal pav is a hugely popular street food in India, especially in Maharashtra.
- Serve it with pav, chopped onions, and a squeeze of lemon.
- It has a spicy, tangy, and flavorful taste with a rich gravy.
- Other similar recipes are usal pav, pav bhaji, ragda pav, and matki usal.
The Ingredients:
To cook the Matki:
- 2 cups matki (moth bean, sprouts)
- ¼ tsp turmeric powder
- 1 tsp salt
To make the masala paste:
- ½ cup grated dry coconut
- 2 tbsp coriander seeds
- 5 pieces dry red chilies
- 5 pieces Kashmiri dry red chilies
- 1 tbsp cooking oil
- 2 pieces onions (roughly sliced)
- 10 garlic cloves
- 1 piece ginger (1 inch in size)
- 1 piece tomato
To cook the misal:
- 2 tbsp cooking oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- ¼ tsp asafetida (hing)
- 12 pieces curry leaves
- 1 piece onion (medium size, finely chopped)
- 1 tbsp Kashmiri red chili powder
- Salt to taste
- ½ tbsp pav bhaji masala powder
- ½ tsp garam masala powder
- 4 cups water (lukewarm)
- 1 piece lemon (juice only)
For serving missal pav:
- Pav (as many as required)
- Namkeen (a handful)
- Chopped onion (a handful)
- Chopped coriander leaves (a handful)
- Lemon juice (as much as required)
One of my college friends paid a surprise visit one day in the afternoon, when my two sons were about to return from school. We were chatting about how difficult it is to make snack items that they like when she came up with this recipe. I felt it was very easy and would be quite good to taste, and so I wrote down every step of the recipe in detail on a piece of paper.
I made it the next day. The dish achieved outstanding results while the kitchen maintained a delightful scent throughout the entire cooking time. My husband appreciated the taste and health factors of the dish and my sons wanted more! I felt so lucky that my friend taught me this unique recipe.
How to Make Misal Pav? (Step by Step Guide with Images)
Step 1: Cook 2 cups of matki (moth bean sprouts) with ¼ tsp of turmeric powder and 1 tsp of salt up to one whistle on a high flame. Check doneness when done.
Step 2: Dry roast ½ cup grated dry coconut over a low to medium flame until golden.
Step 3: Also, dry roast 2 tbsp of coriander seeds, 5 pieces of dry red chilies, and 5 pieces of Kashmiri dry red chilies. Keep them all on a plate aside to cool down.
Step 4: Fry 2 pieces of roughly sliced onions until soft in 1 tbsp cooking oil for 2 minutes on a low to medium flame. Add 10 garlic cloves and then add 1 piece of ginger (1 inch in size).
Step 5: Add 1 piece of tomato (roughly diced) and fry until soft.
Step 6: Transfer it to a mixie jar when cool. Add the roasted spices.
Step 7: Make a paste. Check consistency.
Step 8: Let ½ tsp of mustard seeds, ½ tsp of cumin seeds, ¼ tsp of asafetida (hing) and 12 pieces of curry leaves crackle in 2 tbsp of cooking oil. Then fry 1 piece of onion (medium size finely chopped) until golden.
Step 9: Add the masala paste with half a cup of water. Fry for 7 to 8 minutes till dry.
Step 10: Nicely mix 1 tbsp of Kashmiri red chili powder, salt to taste, ½ tbsp of pav bhaji masala powder and ½ tsp of garam masala powder on a low flame.
Step 11: Add and mix the boiled matki.
Step 12: Pour 4 cups of warm water. Mix nicely, cover and cook for 15 minutes over a medium flame. Check doneness.
Step 13: Switch off the flame and add the juice of one regular lemon. Mix and take some tarri out in a bowl separately. Transfer the misal to a serving plate.
Step 14: Garnish it with a few namkeen, chopped onions, coriander leaves, a lemon piece, and pav. Your homemade tasty and spicy misal pav is ready.
Recipe Card
Misal Pav
Ingredients
To cook the Matki:
- 2 cups matki moth bean, sprouts
- ¼ tsp turmeric powder
- 1 tsp salt
To make the masala paste:
- ½ cup grated dry coconut
- 2 tbsp coriander seeds
- 5 pieces dry red chilies
- 5 pieces Kashmiri dry red chilies
- 1 tbsp cooking oil
- 2 pieces onions roughly sliced
- 10 garlic cloves
- 1 piece ginger 1 inch in size
- 1 piece tomato
To cook the misal:
- 2 tbsp cooking oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- ¼ tsp asafetida hing
- 12 pieces curry leaves
- 1 piece onion medium size, finely chopped
- 1 tbsp Kashmiri red chili powder
- Salt to taste
- ½ tbsp pav bhaji masala powder
- ½ tsp garam masala powder
- 4 cups water lukewarm
- 1 piece lemon juice only
For serving missal pav:
- Pav as many as required
- Namkeen a handful
- Chopped onions a handful
- Chopped coriander leaves a handful
- Lemon juice as much as required
Instructions
- Cook 2 cups of matki (moth bean, sprouts) with ¼ tsp of turmeric powder and 1 tsp of salt up to one whistle on a high flame. Check doneness when done.
- Dry roast ½ cup grated dry coconut over a low to medium flame until golden.
- Also, dry roast 2 tbsp of coriander seeds, 5 pieces of dry red chilies, and 5 pieces of Kashmiri dry red chilies. Keep them all on a plate aside to cool down.
- Fry 2 pieces of roughly sliced onions until soft in 1 tbsp cooking oil for 2 minutes on a low to medium flame. Add 10 garlic cloves and then add 1 piece of ginger (1 inch in size).
- Add 1 piece tomato (roughly diced) and fry until soft.
- Transfer it to a mixie jar when cool. Add the roasted spices.
- Make a paste. Check consistency.
- Let ½ tsp of mustard seeds, ½ tsp of cumin seeds, ¼ tsp of asafetida (hing) and 12 pieces of curry leaves crackle in 2 tbsp of cooking oil. Then fry 1 piece of onion (medium size finely chopped) until golden.
- Add the masala paste with half a cup of water. Fry for 7 to 8 minutes till dry.
- Nicely mix 1 tbsp of Kashmiri red chili powder, salt to taste, ½ tbsp of pav bhaji masala powder and ½ tsp of garam masala powder on a low flame.
- Add and mix the boiled matki.
- Pour 4 cups of warm water. Mix nicely, cover and cook for 15 minutes over a medium flame. Check doneness.
- Switch off the flame and add the juice of one regular lemon. Mix and take some tarri out in a bowl separately. Transfer the misal to a serving plate.
- Garnish it with a few namkeen, chopped onions, coriander leaves, a lemon piece, and pav. Your homemade tasty and spicy misal pav is ready.
