Misal Pav

Misal Pav

If hot and spicy is what your taste buds are looking forward to, then Misal pav is one recipe you must not miss out.Misal Pav is another speciality from Maharashtra. It takes me back to the golden days spent in Mumbai and Pune. The misal is a combination of ‘usal’ (a curry made out of sprouted pulses), ‘rassa’ or ‘kat’ or ‘tarri’ (a spicy liquid), raw chopped onions and farsan ( mixture of dry snacks available at any Indian grocery) eaten with pav (bread). The misal has different versions in different parts of Maharashtra. If you have not tried it before, then making this recipe might seem a bit nerve- racking,with all the masalas etc,  but believe me it is worth all the effort!


The misal is quite healthy as the main ingredient is sprouts. Sprouted pulses are high in protein and vitamin A, C and E. They are filling yet low on calories and easy to digest.
How to make sprouts:
Typically the sprouts are made from moong (green gram), matki (moth bean) or masoor (red lentils). But, I use any bean variety which can be sprouted.
Soak the beans overnight in water ( atleast 10 hours).
Drain the water and transfer the beans into a colander. Cover them completely with a cloth. Keep the cloth damp by sprinkling water. In a day or two you will get wonderful sprouts!

For the Usal


  • 1 finely chopped onion
  • 1 tomato
  • 1 potato cubed
  • 3 cups sprouted pulses
  • 1 teaspoon mustard seeds
  • 4-5 curry leaves (optional)
  • 1 teaspoon garam masala
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • 4 cups water
  • salt to taste
  • oil

Heat oil in a kadai/wok and add the mustard seeds.
When the seeds start spluttering add the onions and sauté
till translucent.
Add tomatoes and sauté for 3-4 minutes.
Add curry leaves, turmeric powder, garam masala powder and salt and stir well.
Add the sprouted pulses, potato and water. Cover and cook till the sprouted pulses and potato are done.
Alternatively the sprouts and potato can be cooked in pressure cooker for faster results.

For the Rassa/ Kat/ Tarri (The spicy liquid)

  • 1 onion
  • 1 tomato
  • 1 teaspoon ginger garlic paste
  • 2 tablespoons dry or dessicated coconut
  • 1 teaspoon turmeric powder
  • 2 teaspoons red chilli powder
  • 1 teaspoon garam masala powder
  • 1 teaspoon goda masala powder**
  • 1/4 teaspoon sugar
  • salt to taste
  • 3 cups water
  • oil

Heat 2 tablespoons oil in a kadai/ wok and fry the onions.
Add tomatoes, ginger garlic paste and dry coconut and cook till the oil leaves the gravy and tomatoes are done. Let this mixture cool.
Grind the cooled mixture into a smooth paste.
Now heat one tablespoon oil in a saucepan and add the ground paste.
Add turmeric powder, chilli powder, garam masala powder, goda masala powder, salt, sugar and water and let the mixture boil. Stir well and switch off the stove.

** Goda masala is available in most Indian grocery stores. Alternatively, you may prepare it by dry roasting sesame seeds, poppy seeds,cloves, coriander seeds, cumin seeds, pepper corns, cardamom and cinnamon stick and grinding them into fine powder. 


Finally for assembling the misal
Take the usal in a bowl or plate.
 Pour the rassa over it depending on your capability to eat spice.
Add the farsan, raw onions and coriander and serve with pav and sliced lemons.



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