A spicy Maharashtrian street food made with sprouted moth beans in a fiery gravy, topped with farsan (crunchy mix), onions, and lemon. Served with pav (soft bread rolls).
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Pressure cook sprouted moth beans until soft. Reserve the cooking liquid.
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2
Prepare tarri (gravy): heat oil, add mustard seeds, curry leaves, onions, and coconut.
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3
Add tomatoes, spice powders including goda masala, and cook until thick.
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4
Add cooked sprouts and some cooking liquid. Simmer until flavors meld.
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5
Serve in a bowl topped with farsan, chopped onions, coriander, and lemon. Serve with buttered pav.
Did You Know?
Kolhapuri misal is the spiciest variant and is so fiery that some restaurants serve it with a glass of buttermilk on the side.
Chef's Notes
Equipment Tips
- pressure cooker
- pan
The Story Behind Misal Pav
Misal Pav originated in Maharashtra as a protein-rich meal for working classes. Each city has its own variant — Pune, Kolhapur, Mumbai, and Nashik styles differ significantly.
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