Indian
Misal Pav
A hearty Maharashtrian misal made with sprouted matki simmered in spiced gravy and topped with crunchy farsan, onion, coriander, and lemon. Serve it hot with buttered pav and extra tarri for the true street-style bite.
Watch it madeMadhurasRecipe Marathi · 9:42
Ingredients
- Sprouted moth beans (matki)1 1/2 cups
- Pav buns4
- Mixed farsan or misal farsan1 cup
- Onion, finely chopped1 medium
- Tomato, finely chopped1 medium
- Ginger-garlic paste1 tbsp
- Boiled potato, diced1 small
- Oil3 tbsp
- Mustard seeds1/2 tsp
- Cumin seeds1/2 tsp
- Curry leaves8
- Asafoetida1 pinch
- Turmeric powder1/4 tsp
- Red chilli powder1 1/2 tsp
- Kashmiri red chilli powder1 tsp
- Goda masala or kala masala2 tsp
- Coriander powder1 tsp
- Jaggery1/2 tsp
- Tamarind pulp1 tsp
- Saltto taste
- Water3 cups
- Fresh coriander, chopped3 tbsp
- Lemon wedges2
- Butter1 tbsp
Method
- Rinse the sprouted matki, add it to a pressure cooker with 1 cup water, a pinch of turmeric, and a little salt, then cook for 1 whistle and let the pressure release naturally.
- Heat 2 tbsp oil in a kadai and add mustard seeds, cumin seeds, curry leaves, and asafoetida.
- Add half of the chopped onion and sauté until light golden.
- Add ginger-garlic paste and sauté for 30 seconds until the raw smell fades.
- Add tomato and cook until soft and the oil begins to separate.
- Stir in turmeric powder, red chilli powder, goda masala, coriander powder, and salt.
- Add the cooked matki with its cooking liquid, diced potato, jaggery, tamarind pulp, and 1 1/2 cups water.
- Simmer the usal for 10 to 12 minutes until the sprouts are tender and the gravy is flavorful.
- For the tarri, heat 1 tbsp oil in a small pan, add Kashmiri red chilli powder, and immediately stir in 1/2 cup hot water with a pinch of salt.
- Simmer the tarri for 3 to 4 minutes until the oil floats on top.
- Toast the pav on a tawa with butter until lightly crisp and golden.
- To serve, ladle hot matki usal into bowls and spoon the red tarri over it.
- Top with farsan, the remaining chopped onion, fresh coriander, and a squeeze of lemon.
- Serve immediately with buttered pav and extra tarri on the side.
Common questions
Can I substitute matki with another bean if I can’t find sprouted moth beans?
Yes. Sprouted moong beans work best as a substitute and cook a little faster. You can also use dried white peas, but soak and cook them separately because they need longer pressure-cooking than matki.
How long does Misal Pav take from start to finish?
If sprouts are already ready, the usal and tarri take about 30 to 40 minutes total. Expect 10 to 12 minutes simmering after pressure-cooking the matki, plus a few minutes for tempering and assembling.
What are the most common mistakes when making misal?
Overcooking the sprouts, making the gravy too watery, and skipping the oil separation step are common issues. Also, add tarri just before serving so the farsan stays crisp and the pav doesn’t turn soggy.
How should I store leftover usal and tarri?
Store the usal and tarri separately in airtight containers in the fridge for up to 3 days. Reheat the usal with a splash of water. Keep farsan, onion, and pav separate until serving.
What’s the best way to serve Misal Pav for the right texture?
Serve the usal hot in a bowl, top with onion, farsan, and a spoon of tarri, and place buttered pav on the side. Add lemon only at the end if you like, and eat immediately for the best crunch.