Misal Pav Recipe
Learn how to make Maharashtrian Misal Pav easily at home. I like to use store-bought sprouts and ready made misal masala to cut down the time in half and make this a quick and easy dish.
Servings: 6 people
Ingredients
Red Chilli Paste
- 3-4 Byadgi Chillies soaked in hot water for 10 minutes or until soft
- 3-4 Kashmiri Red Chillies soaked in hot water for 10 minutes or until soft
- 6 Cloves Garlic
Misal
- ¼ Cup Oil groundnut, sesame, canola oil
- 1 Teaspoon Mustard Seeds
- 1 Teaspoon Cumin Seeds
- ⅛ Teaspoon Hing
- 2 Sprigs chopped Curry Leaves stem removed
- ¾ Cup chopped Onion approx 2 onions
- ½ Cup chopped Tomato approx 1 tomato
- ½ Teaspoon Turmeric Powder
- ½ Teaspoon Coriander Powder
- 1 Tablespoon Misal Masala sub with goda masala or pav bhaji masala
- 200 Grams Mixed Sprouts
- 3 Cups Water
- 1 ½ Teaspoons Salt
- ¾ Tablespoon Jaggery
- ⅓ Cup chopped Coriander Leaves
- 2-3 Wedges Lemon
Instructions
Red Chilli Paste
- Grind together soaked red chillies and garlic using a food processor or mixer. You can use 1-2 teaspoons of the soaking water. Blend to a coarse wet paste. Keep aside
Misal
- Heat oil in a pressure cooker over high heat. Once hot add mustard seeds and allow to splutter. Reduce heat to medium and add cumin seeds, hing and curry leaves. Fry for 30 seconds.
- Add chopped onions and saute for 1 minute or until fragrant. Add the red chilli paste and fry until the raw aroma goes, approximately 2-3 minutes. Add chopped tomatoes and misal masala and stir to combine. Cook for 3-4 minutes or until the tomatoes have softened and the oil separates.
- Add mixed sprouts and mix to combine. Add water and salt and stir until well mixed. Cover the lid of the pressure cooker and seal with the whistle. Cook on high heat till the 1st whistle and then reduce the flame to low and cook for another 10 minutes. Once done, turn off the flame and allow the pressure to release naturally.
- Remove the whistle and lid of the pressure cooker. Turn on the flame to a medium, add jaggery and mix to combine. Bring it to a boil and turn off the flame.
- Add chopped coriander leaves and some freshly squeezed lemon juice. Stir to combine. Serve hot along with some pav or poha, chopped onion and top it off with some farsaan!
Video
Notes
- Dried Red Chillies: We use a combination of Byadgi and Kashmiri Red Chillies to prepare the chilli paste for this recipe, for that vibrant red colour and heat.
- Misal Masala: I use ready made misal masala. You can buy it on Amazon here. In a pinch, you can also use goda masala or pav bhaji masala.
- Mixed Sprouts: You can use any sprouts or a combination of sprouts for the misal. I have used sprouted moong (green gram), chawli (cow peas), and matki (moth beans). Misal is traditionally made using matki, but using mixed sprouts adds varying textures to the misal which makes for a great bite!
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Serve it along with:
- Pav: Buttery pav bread rolls are the famous pairing with misal.
- Poha: Another great pairing with misal is some fresh poha! The poha soaks up the rassa and the combination is world class!
- Chopped Onions: Some chopped raw onions, coriander, and a squeeze of lemon juice garnish on the misal really take the dish to another level.
- Farsaan: Crunchy farsaan, or salty Indian snacks such as Chivda, are great toppings for misal pav because they add more texture to the dish. You can also add sev as a topping if you don’t have access to misal farsaan
Nutrition
Calories: 244kcal | Carbohydrates: 31g | Protein: 7g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 593mg | Potassium: 177mg | Fiber: 11g | Sugar: 5g | Vitamin A: 476IU | Vitamin C: 53mg | Calcium: 94mg | Iron: 2mg