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Authentic Misal Pav Recipe: A Spicy Maharashtrian Street Food Delight

Misal Pav is a flavorful Maharashtrian street food made of spicy curry, sprouted beans, and crunchy farsan, served with soft pav. This Best Misal Pav Recipe shows you how to make this popular dish at home with a step-by-step guide. Spicy, tangy, and packed with texture, Misal Pav is perfect for breakfast, lunch, or a snack. Serve it with extra kat (spicy gravy) for an authentic experience and enjoy this delicious, comforting meal.

Best Misal Pav Recipe
Misal Pav Recipe

A Spicy and Flavorful Maharashtrian Street Food

Misal Pav is one of the most beloved street foods in Maharashtra. This Best Misal Pav Recipe offers a step-by-step guide to making this spicy, tangy, and crunchy dish at home. Misal consists of a curry made with sprouted beans, topped with crispy farsan, chopped onions, and cilantro. It’s served with pav, soft bread rolls, making it a hearty and satisfying meal that’s bursting with flavor. Misal Pav is perfect for breakfast, lunch, or a snack and is enjoyed by people of all ages for its unique taste and texture.

What is Misal Pav?

Misal Pav is a popular Maharashtrian street food dish made of two main components: Misal, a spicy curry made with sprouted beans, and Pav, a soft bread roll. The misal is usually topped with farsan (a crunchy mixture of fried snacks), onions, cilantro, and a squeeze of lemon. The spicy curry is traditionally served with a side of extra gravy called kat, which adds a fiery kick to the dish. Misal Pav is known for its intense flavors—spicy, tangy, and savory all in one bite.

How Should Misal Pav Taste?

A well-made Misal Pav should be a symphony of flavors and textures. The misal (curry) should be spicy and flavorful, with the sprouted beans cooked to perfection. The kat (spicy gravy) adds an extra layer of heat for those who enjoy it fiery. The crunchy farsan provides contrast to the soft, gravy-soaked beans, and the chopped onions, cilantro, and lemon juice add freshness and tang. The pav, served on the side, is perfect for soaking up the curry and balancing out the spiciness of the dish.

Best Misal Pav Recipe
Misal Pav Recipe

Tips for Making the Best Misal Pav

Here are some key tips to ensure your Best Misal Pav Recipe comes out perfectly:

  1. Cook the Sprouts Properly: The sprouts should be cooked until tender but not mushy. Overcooking them will make the curry too soft, and undercooking them will leave the beans too firm.
  2. Spice Level: Misal Pav is traditionally quite spicy. If you prefer a milder version, reduce the amount of chili powder and green chilies, or serve the kat (spicy gravy) separately so guests can adjust the spice level to their liking.
  3. Use Farsan Generously: The crispy farsan is a key component of this dish. Be generous with it, as it adds a crunchy texture that contrasts beautifully with the soft misal curry.

Read More: Authentic Macher Jhol Recipe: A Traditional Bengali Fish Curry

Variations of Misal Pav

While this Best Misal Pav Recipe is the traditional version, there are a few variations you can try:

  • Kolhapuri Misal: A spicier version of misal pav, Kolhapuri misal is known for its intense heat and flavorful kat (gravy).
  • Puneri Misal: This is a slightly milder version with less spice and more focus on the flavor of the sprouts.
  • Dry Misal: If you prefer a drier version of misal, you can reduce the amount of water in the curry and serve it as a thick, stew-like dish with pav.
Best Misal Pav Recipe

Misal Pav Recipe

Misal Pav is a flavorful Maharashtrian street food made of spicy curry, sprouted beans, and crunchy farsan, served with soft pav. This Best Misal Pav Recipe shows you how to make this popular dish at home with a step-by-step guide. Spicy, tangy, and packed with texture, Misal Pav is perfect for breakfast, lunch, or a snack. Serve it with extra kat (spicy gravy) for an authentic experience and enjoy this delicious, comforting meal.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 minute
Course Main Course, Snack
Cuisine Indian, Maharashtrian
Servings 4 People
Calories 400 kcal

Equipment

  • Pressure cooker (for cooking sprouts)
  • Large pan or wok
  • Mixing bowl
  • Serving plates

Ingredients
  

For the Misal (Curry):

  • 1 cup mixed sprouts (moong beans, moth beans, etc.)
  • 1 large onion finey chopped
  • 1 large tomato chopped
  • 1 tbsp ginger-garlic paste
  • 2 green chilies slit
  • 2 tsp red chili powder
  • 1 tsp turmeric powder
  • 1 tbsp goda masala or garam masala
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 10-12 curry leaves
  • 2 tbsp oil
  • salt to taste
  • 2 cups water adjust for consistency
  • fresh cilantro chopped

For the Kat (Spicy Gravy):

  • 2 tbsp oil
  • 1 tbsp red chili powder
  • 1 tbsp goda masala or garam masala
  • 1 tsp cumin seeds
  • 2 cloves garlic minced
  • 1 cup water
  • salt to taste

For Serving:

  • 8 pav
  • Farsan (crispy fried snack mix)
  • 1 small onion finely chopped
  • Fresh cilantro, chopped for garnish
  • Lemon wedges for serving

Instructions
 

  • 1. Cook the Sprouts
    Pressure cook the mixed sprouts with a pinch of turmeric, salt, and 1 cup of water for 3-4 whistles or until tender. Set aside.
    2. Prepare the Misal (Curry)
    In a large pan, heat oil over medium heat. Add mustard seeds and cumin seeds. Once they splutter, add curry leaves and green chilies. Stir in the chopped onions and sauté until golden brown.
    Add ginger-garlic paste and cook until the raw smell disappears. Stir in the chopped tomatoes, turmeric powder, red chili powder, and goda masala. Cook until the tomatoes soften and the oil starts to separate from the masala.
    Add the cooked sprouts along with their water. Adjust the consistency by adding more water if needed. Simmer the curry for 10 minutes, allowing the flavors to meld. Season with salt to taste.
    3. Prepare the Kat (Spicy Gravy)
    In a separate small pan, heat oil and add cumin seeds and minced garlic. Once the garlic is fragrant, add red chili powder and goda masala. Stir briefly and add 1 cup of water. Simmer for 5 minutes and adjust seasoning with salt. This will be the spicy gravy or "kat" served with the misal.
    4. Assemble the Misal Pav
    In a serving plate, pour a ladleful of the misal curry, then top it with farsan (crispy fried snack mix). Drizzle a little kat (spicy gravy) over the farsan.
    Garnish with chopped onions, cilantro, and a squeeze of lemon juice.
    5. Serve
    Serve the misal with warm pav (bread rolls) on the side. Dip the pav in the spicy curry or scoop up the misal mixture with the bread. Enjoy with extra kat for a spicier kick!

Notes

  • Goda Masala: Goda masala is a traditional Maharashtrian spice blend. If unavailable, you can substitute with garam masala or a mix of coriander and cumin powder.
  • Farsan: This crispy fried mixture is an essential topping for misal. It adds crunch and texture to the dish. You can use store-bought farsan or sev.
  • Spice Level: Adjust the amount of red chili powder and green chilies to suit your spice tolerance. Misal is typically served spicy, but you can tone it down if desired.

Conclusion

Misal Pav is a dish that truly showcases the bold flavors of Maharashtrian cuisine. This Best Misal Pav Recipe is perfect for those who love spicy, tangy food with a variety of textures. Whether you’re serving it for breakfast, lunch, or as a snack, Misal Pav is sure to be a hit with family and friends. The combination of the flavorful misal curry, crispy farsan, and soft pav creates a meal that’s as satisfying as it is delicious. Serve it with extra kat for spice lovers, and enjoy a taste of Maharashtra right in your kitchen.

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