Authentic Misal Pav Recipe: Spicy Curry with Soft Bread Rolls

Ingredients

  • 1 cup mixed sprouts (moth beans, mung beans, chick peas)
  • 1 large onion, finely chopped
  • 1 large tomato, finely chopped
  • 4 cloves garlic, minced
  • 1 inch piece of ginger, minced
  • 2 green chillies, slit lengthwise
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 2 tsp misal masala
  • 1 tsp red chilli powder
  • Salt to taste
  • 2 tbsp oil
  • 2 cups water
  • 2 tbsp fresh coriander leaves, chopped
  • 1 lemon, cut into wedges
  • 2 cups farsan or spicy sev
  • 8 pav buns

Steps and instructions

  1. Soak the mixed sprouts in water overnight. Rinse and cook them in a pressure cooker for 3 whistles or until they are tender.
  2. Heat oil in a large pan on medium heat. Add mustard seeds and cumin seeds. When they start to crackle, add green chillies, minced ginger and garlic. Sauté for a minute.
  3. Add chopped onions and cook until they turn golden brown. Add chopped tomatoes and cook until they turn soft and mushy.
  4. Add the turmeric powder, red chilli powder, and misal masala. Mix well and cook for 2 minutes.
  5. Add cooked sprouts to the pan and mix well. Add water and salt. Let the mixture come to a boil. Reduce the heat to low, cover the pan and let it simmer for 15 minutes.
  6. Uncover the pan, increase the heat to medium and let it boil for another 5 minutes. The misal should have a semi-liquid consistency.
  7. Turn off the heat and garnish the misal with chopped coriander leaves.
  8. Warm the pav buns on a pan or in an oven.
  9. To serve, ladle the misal into a bowl, top it with farsan or sev, and serve with warm pav buns and lemon wedges on the side.

Tools for making

  • Pressure cooker - Used to cook the sprouts quickly and efficiently.
  • Large pan - Used to sauté the spices, onions, and tomatoes, as well as simmer the misal.
  • Spatula - Used for stirring and mixing the ingredients in the pan.
  • Knife - Used to chop the onions, tomatoes, ginger, and garlic.
  • Cutting board - Used as a surface for chopping the vegetables.
  • Measuring spoons - Used to measure the precise amount of spices and oil.
  • Stove - Used to provide heat for cooking the misal.
  • Bowls - Used for serving the misal.
  • Ladle - Used for scooping and serving the misal into bowls.
  • Tongs - Used for handling the pav buns when warming them.
  • Pan or oven - Used to warm the pav buns.
  • Grater - Optional. Used to grate additional garnishes like cheese or coconut.
  • Plates and cutlery - Used for serving and eating the misal pav.

Recipe variations

  • Use different types of sprouts such as moong sprouts, black gram sprouts, or soybean sprouts.
  • Add vegetables like chopped bell peppers, carrots, or potatoes to the misal.
  • Include cooked lentils like masoor dal or kidney beans for added protein.
  • Replace pav buns with bread slices or dinner rolls.
  • Try different types of farsan or sev for garnishing, such as nylon sev, gathiya, or crushed papdi.
  • Add a tablespoon of tamarind pulp or lemon juice for a tangy flavor.
  • For a spicier version, increase the quantity of red chilli powder or add chopped green chillies.
  • Make it a vegan option by skipping the butter or ghee while toasting the pav buns.
  • For a gluten-free version, use gluten-free bread or serve the misal with gluten-free roti or rice.
  • Experiment with different spices and masalas to create your unique flavor profile.

Recipe overview

Misal Pav is an immensely popular Indian street food dish that originates from the western state of Maharashtra. It's a spicy, flavorful mixture of sprouted beans cooked with a variety of spices, and served with a type of Indian bread known as pav. This recipe will guide you through the process of preparing Misal Pav at home. The process begins with soaking and cooking a mix of sprouts, which are then sautéed with a medley of spices to create a delectable, semi-liquid curry. This curry, or misal, is garnished with fresh coriander leaves for a burst of freshness and served topped with a crunchy farsan or sev (a deep-fried snack made from gram flour). The dish is accompanied by warm, soft pav buns and a squeeze of lemon, to balance out the spice levels. Making Misal Pav at home allows you to adjust the spice levels to your liking and enjoy this delicious, nutritious and filling meal anytime. Enjoy the process, and more importantly, the result, which is a delightful mix of flavours and textures that's sure to satisfy your palate.

Common questions

  1. Can I use canned sprouts instead of soaking and cooking them myself?
    No, it is recommended to use freshly soaked and cooked sprouts for best results and flavor.
  2. What is misal masala? Can I substitute it with something else?
    Misal masala is a special spice blend that adds a unique flavor to the dish. It is not recommended to substitute it with any other spice mix as it is an essential ingredient in authentic Misal Pav. You can find misal masala at Indian grocery stores or online.
  3. Can I make the misal spicier?
    Yes, if you prefer a spicier misal, you can increase the amount of red chilli powder or green chillies according to your taste.
  4. What can I use instead of farsan or sev for topping?
    If you don't have farsan or sev, you can use some crushed papdi (fried Indian crackers) or crispy fried onions as a topping.
  5. Are there any vegetarian alternatives to pav buns?
    If you prefer a vegetarian alternative to pav buns, you can use any soft dinner rolls or burger buns as a substitute.

Serving dishes and utensils

Origin stories

Misal Pav hails from the vibrant state of Maharashtra in India, a region known for its rich cultural heritage and delectable cuisine. The name Misal Pav itself translates to 'mixture bread', hinting at the medley of sprouts, spices, and bread that forms this comfort food. A cherished street food and a popular breakfast item, Misal Pav offers a burst of flavors that is quintessentially Maharashtrian. There's an interesting rivalry among regions in Maharashtra, each claiming their version of Misal Pav to be the best. There's the fiery Kolhapuri Misal, the milder Puneri Misal, and the Nashik Misal known for its unique blend of spices. Every year, food lovers from across the state gather for the Misal Festival where different versions of the dish are celebrated. This beloved dish not only offers a taste of Maharashtrian cuisine but also embodies the spirit of the state - diverse, vibrant, and full of life.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.