Misal Pav

Misal Pav

Misal Pav: Misal Pav is a spicy, tangy, tasty Maharashtrian street food that is a fiery melange of freshly made spice paste and sprouted moth beans. Goes best with pav, and is usually served at the breakfast table but also makes for a light meal in itself.

Being born into a South Indian family hasn’t stopped me from becoming a super fan of Maharashtrian cuisine. Whether you are a sweet tooth or a fire dragon, it offers something for everyone.


Misal Pav contains healthy ingredients like sprouted beans which have a good amount of fiber, protein, and minerals. It is literally an explosion of flavors and textures that definitely ought to appease your hunger pangs. There are many variations of Misal Pav. The most popular ones are Puneri Misal and Kolhapuri Misal pav. The Puneri versions starts with a layer of poha or pohe, which is topped with usal and followed by gravy ‘Rassa or kat’ and toppings. Kolhapuri Misal on the other hand is spicer and doesn’t include poha.

Today for simplicity, I am penning down the Kolhapuri version of Misal Pav keeping in mind, the little taste buds at home cannot handle the heat. You are of course welcome to spice it up as you like😊 Sharing a strong penchant for food, here is my Misal Pav recipe.

If you want the perfect homemade check my Pav recipe: Click Here

Misal Pav

INGREDIENTS:   

To make spice paste of gravy/sauce:

  • 2 tbsp oil
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 cup onion, chopped
  • 1 cup tomato, chopped
  • 3/4 cup coconut, grated

To make gravy/sauce (Kat in Marathi):

  • 3 tbsp oil
  • spice paste (as above)
  • salt to taste
  • 1 tsp red chili paste
  • 1 tsp garam masala / Goda masala
  • 1/2 tsp turmeric powder
  • 1 tsp cumin-coriander powder
  • 3 cups water (or as required to adjust the consistency)

To make sprouted lentil curry (‘Usal’ in Marathi):

  • 3 tbsp oil
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1/2 tsp asafoetida (hing)
  • 1 1/2 cups steamed sprouted moth beans (matki)
  • 1 cup potato (cut into square pieces), boiled
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala / Goda masala
  • Juice of 1 lime
  • 3 cups water (or as required)
  • to taste salt

For garnishing:

  • onion, chopped
  • Mix dry farsan/chiwda
  • coriander, chopped
  • slices of lemon
  • To serve with: Pav

METHOD:

Prepare spice paste:

1.Heat oil in a pan. Add ginger paste, garlic paste, and chopped onion.

2.Saute till the onion is translucent.

3.Now add chopped tomatoes and grated coconut. Mix well and sauté it for a few minutes.

4.Allow the mixture to cool then grind it into a smooth paste.

Prepare gravy/sauce (‘Kat’ in Marathi):

1.Heat oil in a pan. Add the ready paste into oil and sauté it for about 2 minutes.

2.Now add salt, red chilly powder, garam masala, turmeric powder, cumin-coriander powder, and mix it.

3.Add water and cook till the mixture starts leaving oil.

4.Transfer it to a bowl and keep it aside.

Prepare sprouted lentil curry (‘Usal’ in Marathi):

1.Heat oil in a pan. Add ginger paste, garlic paste, and asafoetida.

2.Saute it for a minute and add soaked & boiled sprouts along with potatoes. Mix it well.

3.Now add salt, turmeric powder, garam masala, and lime juice.

4.Add water to it and cook it for about 8-10 minutes.

5.Transfer it to a separate bowl.

Assembling the Misal:

1.In a serving bowl pour a ladle full of the sprouted lentil curry in the bowl and a spoon over the spicy gravy / Kat.

2.Thereafter, add finely chopped onion and farsan to the mixture.

3.Garnish it with chopped coriander. When Misal is served with Pav it is known as Misal Pav.  Serve hot with a slice of lemon. Enjoy.

Misal Pav

For more delicious recipes with Pav: 

Kacchi Dabeli / Kutchi Dabeli 

Pav Bhaji 

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Love & Hugs,

Trupti



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