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Misal Pav

 Published 2019-Sep-12   Updated 2019-Sep-14

- Submitted by Trupti

(Maharashtrian Misal Pav)

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Misal means a mixture or combination. Misal Pav is a Maharashtrian wholesome meal. It is ideally prepared for breakfast or as a mid-day meal too.

Misal Pav is nutritious as well as spicy too. It’s preparation/ cooking is in two parts - Usal and Katt/Taari (gravy). Usal is dry whereas Katt/ Tarri is thin spicy gravy. Plating also has a process of layering.

Recipe For Misal Pav

Preparation time: 20 minutes
Cooking time: 60 minutes
Serves: 4


For Usal

  • Matki (Moth Bean) sprouts - 4 cups
  • Onions - 2 (medium size)
  • Garlic ginger paste - 2-3 tsp
  • Goda Masala - 3 tsp
  • Red Chili Powder - 2 tsp
  • Turmeric Powder - 1 tsp
  • Salt - to taste
  • Water to cook - about 3 cups
  • For tempering - Oil - 1 tbsp, Mustard Seeds - 1 tsp, Cumin Seeds - 1 tsp, Asafoetida (Hing) - 2 pinch, Curry Leaves - 1 string

For Rassa/ Katt/ Tarri

  • Dry coconut - 1 cup (grated finely)
  • Onions - 2 onion (roughly diced)
  • Red Ripe Tomato - 2 medium (finely chopped)
  • Garlic pods - 7-8 (peeled)
  • Ginger - 1 inch
  • Peppercorns - 4
  • Cloves - 3
  • Cardamom (Elachi) - 3
  • Cinnamon Stick - 1 piece
  • Bay leaf - 1
  • Cumin Seeds - 2 tsp
  • Garam Masala - 2 tsp
  • Red Chili Powder - 1.5 tsp
  • Turmeric Powder - 1 tsp
  • Kokum - 2-3
  • Oil - 4-5 tbsp
  • Asafoetida (Hing) - 2 pinches
  • Salt - to taste
  • Water - 5-6 cups

Misal Pav Ingredients


To make Usal

  1. Heat oil in a pan, temper with mustard seeds, cumin seeds, asafoetida (hing) and curry leaves.
  2. Once it splutters, add onion and fry till translucent. Add ginger-garlic paste and sauté for 2-3 minutes.
  3. Add Matki (moth bean) sprouts and give a good stir.
  4. Now add turmeric powder, red chili powder,  goda Masal, salt and stir properly.
  5. Cover the pan with lid and let the matki cook. It will take hardly take 7-10 minutes on medium flame. (Note: while cooking Usal make sure Matki sprouts do not overcook and it should be completely dry. Usal is a gravyless dish made with cooked sprouts.)

To make Rassa/ Katt/ Tarri

  1. In a kadai dry roast grated dry coconut evenly. Preferably use iron kadai and set aside.
  2. In same kadai, now add 1 tsp of oil and onions, garlic, ginger, peppercorns, cloves, cardamom, cinnamon and 1 tsp cumin seeds. Roast till onions turn brown and set aside to cool. Do not to burn the onions.
  3. Make smooth thin paste of all roasted ingredients with sufficient water.
  4. Heat a sauce pan. Add remaining oil and heat oil evenly. Add  1 tsp cumin seeds and bay leaf.
  5. Then add asafoetida (hing) and red chili powder and fry for  for 2-3 seconds. Be careful not to burn the red chilli powder. This will give Tarri a beautiful look.
  6. Add finely roasted paste and fry till oil separates, this won’t take much time as we have already roasted onions mixture and coconut.
  7. Then add tomatoes and cook them till they become completely mushy.
  8. Now add water and bring boil. You need to adjust water as Katt/ Tarri is a thin gravy.
  9. Once gravy gets a good boil, slow down flame and keep stirring. You will notice red oil on the gravy. Now add garam masala, kokum, salt and give a quick stir. Kokum’s tangyness balances spice of gravy as well as colour.

Plating Layers

  • Take a deep big bowl. Layer 1, take 2-3 tbsp of Usal.
  • Layer 2, add 4-5 big scoops of Katt/Tarri.
  • Layer3, add Farsan/ Shev - chivada.
  • Layer4, add very finely chopped onions and coriander leaves.

Serving Misal Pav

  • Take a bowl of layered Misal, extra Tarri separately with 2 pav and chopped onions, coriander leaves, slice of lemon and Churi.
  • Churi is optional. Also it is served separately and not with plate of Misal pav. Churi is basically for additional spice kick.

Churi recipe

  • Take 6-7 tbsp of Oil and heat in kadai. Take 6-7 sankeshwari dry red chilli and fry them crisply in oil for 2-3 minutes, remove from oil and let it cool down.
  • In a mixie jar or preferably khal Batta (Mortar & Pestle set) crush chilli coarsely. Remove it in some bowl and add same remaining oil in which chilli’s were fried. Give a good mix and Churi is ready.

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 Published by on and last updated on 2019-09-14.