Recipe
Misal Pav
The Story
Misal Pav is Maharashtra’s answer to a proper spicy breakfast — a fiery,
sprouted-lentil curry topped with crunchy farsan, onions, and a squeeze of
lime, all scooped up with soft pav bread. Every household, and honestly
every street corner, has its own version of the gravy, some thinner, some
thick and red with chili oil floating on top. This is our home-style take:
warming, properly spiced, and best eaten while it’s still steaming hot.
- Moth beans (matki) 1 cup, sprouted
- Pav (bread rolls) 8
- Onion 2, finely chopped
- Tomato 2, finely chopped
- Ginger-garlic paste 1 tbsp
- Goda masala or garam masala 1 tbsp
- Red chili powder 1 tbsp
- Turmeric powder 1/2 tsp
- Mustard seeds 1 tsp
- Curry leaves 8-10
- Oil 3 tbsp
- Salt to taste
- Farsan (crunchy mixture) for topping
- Onion finely chopped, for topping
- Coriander leaves for garnish
- Lemon wedges for serving
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1
Boil the sprouted moth beans in water with a little salt and turmeric until soft. Set aside, keeping the cooking liquid.
-
2
Heat oil in a pan, add mustard seeds and let them splutter, then add curry leaves.
-
3
Add chopped onion and cook until golden brown.
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4
Add ginger-garlic paste and cook for a minute, then add chopped tomatoes.
-
5
Cook until tomatoes turn soft and mushy.
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6
Add red chili powder, goda masala, and salt. Cook for 2-3 minutes until the oil separates.
-
7
Add the boiled moth beans along with their cooking liquid. Simmer for 10-15 minutes until the flavors come together.
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8
Adjust consistency with water if needed — the gravy should be slightly thin.
-
9
To serve, ladle the misal into a bowl, top generously with farsan and chopped onion.
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10
Garnish with coriander leaves, serve hot with pav and a lemon wedge on the side.
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