Misal Pav is a beloved Maharashtrian Street food, consisting of a spicy curry made from sprouts, often referred to as “usal,” topped with various garnishes like onions, tomatoes, farsan (a crunchy fried mixture), and coriander, and served with soft pav bread rolls. This dish, bursting with flavor and texture, is often eaten as breakfast, a snack, or even a light main course. With its combination of heat, tang, and crunch, Misal Pav has become a favorite across India. Below is a detailed guide to making Misal Pav Recipe Misal Pav at home.
Preparation Time:
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Cuisine: Indian Street Food, Mumbai Street Food
Course: Breakfast, Main Course, Snacks
Diet: Vegan, Vegetarian
Difficulty Level: Moderate
Ingredients:
For Cooking Sprouts:
- 2 cups moth bean sprouts (matki sprouts) – You can also use mixed bean sprouts or moong bean sprouts. If preparing fresh sprouts, start with about 1 cup of moth beans.
- 2 small to medium potatoes – Cubed into 1.5 to 2-inch pieces.
- ½ teaspoon turmeric powder
- ½ teaspoon salt
- 3 cups water – Or adjust as required.
For Usal (Sprouts Curry):
- 1 medium to large onion – Finely chopped.
- 1 to 2 green chilies – Chopped.
- 1 to 1.5 teaspoons ginger-garlic paste – Alternatively, crush 3 to 4 garlic cloves and a 1-inch piece of ginger to make a fresh paste.
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 10 to 12 curry leaves
- 1 to 1.5 tablespoons goda masala or kala masala – A traditional Maharashtrian spice blend.
- ½ teaspoon red chili powder
- ¼ teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1.5 teaspoons tamarind – Soaked in ⅓ to ½ cup water, or use 2 to 3 kokums as an alternative.
- ¾ to 1 cup water – Adjust according to the consistency you prefer.
- 3 tablespoons oil
- Salt – To taste.
For Misal Pav Assembly:
- 8 to 10 pav (bread rolls) – You can also use regular bread slices if pav is unavailable.
- ½ cup finely chopped onions
- ½ cup finely chopped tomatoes – Optional.
- ½ to 1 cup farsan or thick sev – A crunchy, fried snack mixture.
- 1 lemon or lime – Quartered or diced.
- ⅓ cup chopped coriander leaves
- ½ cup beaten curd or yogurt – Optional, for serving.
Instructions:
Preparation:
Cooking Sprouts:
- Rinse the moth bean sprouts thoroughly under running water several times.
- Drain the excess water, then place the sprouts and cubed potatoes into a pressure cooker. Add turmeric powder, salt, and 3 cups of water.
- Ensure that the water level is about 2 inches above the sprouts. If using a variety of mixed bean sprouts, you may need to add more water.
- Pressure cook the mixture for 2 to 3 whistles. Alternatively, you can cook the sprouts in a regular pan or Instant Pot, adjusting the water accordingly.
Tamarind Pulp:
- While the sprouts are cooking, soak tamarind in ⅓ to ½ cup of warm water for about 25 to 30 minutes.
- After soaking, squeeze the tamarind to extract the pulp. Set the pulp aside for later use.
Making Usal for Misal Pav:
Tempering Spices:
- Heat 3 tablespoons of oil in a separate pan over low heat. Once hot, add mustard seeds and allow them to crackle.
- Add cumin seeds and stir for a few seconds until they turn golden.
- Toss in the finely chopped onions and sauté until translucent, stirring occasionally.
Adding Aromatics:
- Add curry leaves, ginger-garlic paste, and green chilies to the sautéed onions. Stir and cook for a few more seconds until the raw aroma of ginger and garlic disappears.
Spice It Up:
- Now, add turmeric powder, coriander powder, cumin powder, red chili powder, and goda masala. Mix everything well and sauté for a minute or two.
- Pour in the tamarind pulp and cook until its raw aroma dissipates, enhancing the tangy flavor.
Combine Sprouts:
- Drain the pressure-cooked sprouts and potatoes and add them to the pan with the spices.
- Pour in ¾ to 1 cup of water, adjusting to the consistency you prefer for the usal.
- Season with salt and simmer the usal over low heat for 8 to 10 minutes. Stir occasionally to prevent sticking or burning.
- Finally, garnish the usal with freshly chopped coriander leaves. For added sweetness, you can stir in a small amount of jaggery or sugar if desired.
Assembling Misal Pav:
Prep Toppings:
- While the usal simmers, prepare the toppings. Finely chop onions and tomatoes. Set aside.
Serve Usal:
- Divide the steaming usal into individual serving bowls.
Add Toppings:
- Top each bowl of usal with chopped onions, tomatoes, and fresh coriander. Squeeze a few drops of lemon juice for added zest.
- Generously sprinkle farsan or sev on top for a crunchy texture.
Serve with Pav:
- Serve the misal immediately with soft pav bread rolls, accompanied by chopped onions, lemon wedges, and extra farsan on the side. If desired, add a dollop of beaten curd to mellow the spice.
Notes:
- If moth bean sprouts are unavailable, feel free to substitute mung bean sprouts or mixed beans. They all work well in this recipe.
- This recipe calls for goda masala, a unique Maharashtrian spice blend that imparts an authentic flavor to the usal. If goda masala is unavailable, you can use garam masala, but note that it will alter the flavor profile slightly.
- To make a spicier version, like Kolhapuri Misal, use the fiery Kolhapuri masala in place of goda masala and increase the amount of green chilies and red chili powder.
- Traditional misal is served with soft pav made from all-purpose flour, which absorbs the curry wonderfully. For a healthier option, use whole wheat or multigrain pav.
- Adjust the consistency of the usal to your preference, but avoid making it too watery as it can dilute the rich flavors of the curry.
- Misal Pav is a versatile dish. Let your guests assemble their own bowls by offering all the toppings on the table, allowing them to personalize their misal pav according to taste.
Nutrition Information:
The approximate nutrition info provided is for one serving of Misal Pav, including the usal, pav, and toppings. Enjoy this hearty, spicy, and flavorful Misal Pav Recipe Misal Pav, a classic from the streets of Maharashtra!