Kitchen Recipe Collection
Indian Misal Pav
A fiery Maharashtrian breakfast featuring a spicy sprouted moth bean curry, topped with crunchy farsan and served with buttered bread rolls.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- indian
Ingredients
Scaled for 4 servings
- sprouted moth beans (matki)
- onions
- tomatoes
- ginger-garlic paste
- misal masala
- red chili powder
- farsan (mixed savory snack)
- pav (bread rolls)
- oil
- coriander
Equipment
- Pressure cooker
- Deep pan
- Tawa
Instructions
- 1
Cook Sprouts
Pressure cook the sprouted moth beans with water, salt, and a pinch of turmeric for 2 whistles. They must be tender but not mushy.
- 2
Prepare Base
Heat a generous amount of oil in a deep pan. Misal requires a layer of oil (kat) floating on top.
- 3
Sauté Onions
Add finely chopped onions and sauté until deep golden brown.
- 4
Add Aromatics
Add ginger-garlic paste and sauté until the raw smell disappears.
- 5
Add Spices
Add Misal masala (or goda masala), turmeric, and red chili powder. Sauté on low heat until the spices release their oil.
- 6
Add Tomatoes
Add finely chopped tomatoes and cook until they break down completely into a mushy paste.
- 7
Add Beans
Pour in the boiled sprouted beans along with all their cooking water.
- 8
Simmer for Kat
Add 2-3 cups of extra hot water. The curry must be very thin. Simmer for 10-15 minutes until a bright red layer of spicy oil (kat/tarri) floats to the top.
- 9
Toast Bread
Slice the pav (bread rolls) horizontally. Heat a tawa, apply a little butter, and toast the bread until warm and slightly crispy.
- 10
Assemble Base
To serve, place a scoop of the cooked beans (usal) at the bottom of a deep bowl.
- 11
Add Liquid
Ladle the thin, fiery red liquid (kat) generously over the beans.
- 12
Garnish
Top heavily with crunchy farsan, finely chopped raw onions, and fresh coriander. Serve immediately with a lemon wedge and toasted pav.
Cooking Tips
- The 'kat' or 'tarri' (the spicy floating oil) is the soul of Misal. Do not skimp on oil or red chili powder if you want authentic flavor.
- The farsan must be added right at the very end before eating, otherwise it will become completely soggy.
Variations
- Kolhapuri Misal: Known for being the spiciest version, using specialized Kolhapuri masala.
Chef's Notes & Storage
- One of Maharashtra's most famous and beloved street foods, often eaten for breakfast or brunch.
Nutrition Estimate
450 calories · 15g protein · 60g carbs · 18g fat · 8g fiber per serving
