Misal pav is a famous breakfast and snack dish of Pune. It consist of a spicy curry (misal) made of moth bean (Matki) or sprouted beans and a bun (pav) toasted with butter. The dish is topped with chiwda mix (farsan) or sev, onions, lemon and coriander and is served with buttermilk or curd and papad.


For The Misal Masala

  • 1 tbsp oil
  • 1/4 cup thinly sliced onions
  • 1/4 cup grated dry coconut (kopra)
  • 2 tsp coriander (dhania) seeds
  • 1 tsp cumin seeds (jeera)
  • 3 cloves (laung / lavang)
  • 3 peppercorns (kalimirch)
  • 25 mm stick cinnamon (dalchini)
  • 2 whole dry kashmiri red chillies
  • 3 garlic (lehsun) cloves

For The Misal

  • 3 tbsp oil
  • 1 tsp cumin seeds (jeera)
  • 1/4 cup finely chopped onions
  • 1 cup finely chopped tomatoes
  • 1/4 tsp turmeric powder (haldi)
  • 1/2 cup matki (moath beans) sprouts
  • 1/2 cup safed vatana (dried white peas) sprouts
  • 1/2 cup moong (whole green gram) sprouts
  • 2 tbsp chawli (cow pea / lobhia) sprouts
  • 1 1/2 tsp chilli powder
  • 2 tbsp finely chopped coriander (dhania)
  • salt to taste

For Serving

  • 1/2 cup mixed farsaan
  • 1/2 cup potatoes
  • 1/2 cup finely chopped onions
  • 4 tbsp finely chopped coriander (dhania)
  • 8 laddi pavs
  • 4 lemon wedges

For the Misal Masala

  1. Heat the oil in a broad non-stick pan, add the onions and coconut and dry roast on a medium flame for 2 to 3 minutes.
  2. Add all the remaining ingredients and sauté on a medium flame for 3 to 4 minutes.
  3. Remove from the flame and allow it to cool completely.
  4. Once cooled, blend in a mixer to a smooth powder without using
  5. Any water. Keep aside.

For the Misal

  1. Heat the oil in a pressure cooker and add the cumin seeds.
  2. When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes.
  3. Add the prepared misal masala and sauté on a medium flame for 1 more minute.
  4. Add the tomatoes, turmeric powder and a little water (approx. 1 tbsp), mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  5. Add the matki, safed vatana, moong and chawli sprouts and mix well.
  6. Add 2 cups of hot water and salt, mix well and pressure cook for 3 whistles.
  7. Allow the steam to escape before opening the lid.
  8. Add the chilli powder, 1/2 cup of water and coriander, mix well and simmer for 3 to 4 minutes, while stirring occasionally.

How to proceed

  1. Just before serving pour 1/4 of the misal in a serving bowl, sprinkle 2 tbsp of mixed farsaan,2 tbsp of batata poha, 2 tbsp of onions and 1 tbsp of coriander over it.
  2. Repeat with the remaining ingredients to make 3 more servings.
  3. Serve immediately with laddi pavs and lemon wedges.

(Recipe source - tarladalal.com)