Snack
Misal Pav
About this dish
Misal Pav is a spicy, tangy, and utterly satisfying street food from Maharashtra, India. This vegan-friendly bowl features a fiery curry made from sprouted moth beans (matki), topped with crunchy farsan, cooling yogurt (optional), and fresh cilantro.
Served with soft pav (bread rolls) for dipping and mopping, it's a flavor-packed snack or light meal that's perfect for monsoon evenings or when you crave something bold and comforting. The dish is a beautiful balance of textures and tastes: the warm, spicy curry contrasts with the crispiness of the farsan and the softness of the bread.
Ingredients
UK and US measurements are both included for every recipe.
sprouted moth beans
protein2 cups
onion
vegetable1 large
tomato
vegetable2 medium
ginger-garlic paste
seasoning1 tbsp
green chilies
vegetable2
mustard seeds
spice1 tsp
cumin seeds
spice1 tsp
asafoetida
spice1/2 tsp
turmeric powder
spice1/2 tsp
red chili powder
spice1 tsp
misal masala
spice2 tsp
tamarind paste
seasoning1 tbsp
jaggery
seasoning1 tbsp
salt
seasoningto taste
oil
fat2 tbsp
water
liquid3 cups
pav bread rolls
grain8
onion
vegetable1/2 cup
tomato
vegetable1 medium
fresh cilantro
herb1/4 cup
lemon wedges
other4
farsan
other1 cup
Method
Cook the sprouted beans
15 minutesPressure cook the sprouted moth beans with 1 cup of water for 3 whistles (or until soft). If you don't have a pressure cooker, boil them in a pot with water until tender, about 20 minutes. Drain any excess water and set aside.
Prepare the masala base
7 minutesHeat oil in a large skillet or pan over medium heat. Add mustard seeds and cumin seeds; let them splutter. Add asafoetida, then sauté chopped onions until golden brown, about 5 minutes. Add ginger-garlic paste and slit green chilies, cook for 1 minute until fragrant.
Cook the tomatoes and spices
7 minutesAdd chopped tomatoes and cook until they turn soft and oil separates, about 5 minutes. Stir in turmeric powder, red chili powder, and misal masala. Cook for another 2 minutes.
Simmer the curry
15 minutesAdd the cooked sprouted beans, tamarind paste, jaggery, salt, and remaining 2 cups of water. Bring to a boil, then reduce heat and simmer for 10-15 minutes, allowing the flavors to meld. The curry should be slightly thick but with enough gravy. Adjust seasoning to taste.
Toast the pav
5 minutesWhile the curry simmers, slice the pav rolls in half horizontally. Heat a skillet or tawa and toast the pav with a little butter or oil until golden brown and crisp on both sides.
Assemble and serve
2 minutesLadle the misal curry into bowls. Top each bowl with generous amounts of farsan, chopped onions, diced tomatoes, and cilantro. Serve hot with toasted pav on the side and lemon wedges for squeezing.
Equipment
- Pressure cooker
- Large skillet or pan
- Knife
- Cutting board
- Measuring spoons
- Ladle
Nutrition facts
Tips
- For best results, sprout the moth beans 2-3 days in advance by soaking them overnight and then draining and wrapping in a damp cloth until small tails appear.
- Adjust the spice level by reducing or increasing the green chilies and red chili powder according to your preference.
- The farsan topping is crucial for the characteristic crunch, you can use a mix of sev, boondi, and other crunchy snacks available at Indian stores.
- If you prefer a more tangy misal, add a little extra tamarind paste or a squeeze of lemon juice at the end.
Serving suggestions
- Serve misal pav hot as a snack or light meal. It pairs wonderfully with a cup of hot chai.
- For.
- For a more substantial meal, offer it with yogurt (raita) on the side (though that would make it non-vegan).
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Recipe by
Anaya Iyer
Specialises in Indian cuisineAnaya Iyer (not Patel or Sharma) makes dosas so crisp they shatter like glass. She is a fermentation nerd.
Describe yourself in three words: Crispy, nerdy, sourdoh.