Spicy Rassa (curry) topped with the flavors of Farsan (Namkeen) and the sweet crunch of onions, the hint of lemon, and the freshness of coriander – this is one of the most loved and popular street food in Maharashtra.
Misal Pav has misal which is cooked sprouted lentils or dals (mostly matki, green moong, black chana) and it is served with pillowy soft pav (bread or dinner rolls). It is served hot with plenty of sides – Farsan, Onion, Lemon Wedges, Papad, and Buttermilk. It can be served over breakfast, as evening snacks, or as a full meal. This recipe has my heart. You must try it next time you have pav at home.
I never thought that I will make this tasty Maharashtrian recipe at home. Honestly, when we were in Pune, Maharashtra, we did not like this dish at all. I have seen my office colleagues going crazy over this. They used to bring it for lunch and even had it on every single road trip. It never made me excited since it used to have a layer of oil on top (they call it Rassa) and it didn’t suit my taste buds too.
But, on our trip to Konkan, Maharashtra, we had this dish and it was mind-blowing. It was so tasty, flavorful, and spicy and with no excessive layer of oil on top. It instantly became our favorite that in our entire road trip we only had two dishes – vada pav for breakfast and misal pav for lunch. Then one day, I decided to make it at home. I was afraid that I won’t get that same flavor but to my surprise, I nailed it. Jatin loved it so much and it made me very happy. And you know what, when we were leaving Pune, this is the last meal that we had there. This meal slowly made its space in our hearts. You also give it a try.
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Preparations for Misal Pav
Misal Pav is a recipe that needs to be planned ahead. Below are the components and preparations for this delicious recipe:
- Sprouted Lentils: Misal is usually made with moth beans or matki dal. But I like to mix a couple of different dals – matki, green moong, and black chana. The lentils need to be soaked for 6 to 8 hours or overnight and then sprouted for at least 2 days. These lentils are then cooked for 5 minutes in a pressure cooker. Do not overcook and make them mushy. We need them to be soft and well cooked but not mushy.
- Rassa: Misal consists of cooked dal and Rassa (spicy curry). This curry is made of onion and tomato paste with a lot of different spices and aromas like coconut, coriander, asafoetida, etc. The main thing to take care of here is to let the masala cook well till it starts to release oil. Otherwise, Rassa doesn’t come out that good.
- Pav: Misal pav is served hot with some fresh and soft pav (bread or dinner rolls). It tastes best with homemade pillowy soft Ladi pav. You must try baking Ladi pav at home.
- Farsan: Misal Pav is incomplete without it. It adds a nice crunch in Misal. Farsan is a namkeen that is sold with this name itself in Maharashtra. But basically, it is a namkeen with some sev, corn flakes, peanuts, peas, dals, etc. If you can’t find the Farsan, you can even use any other mixture namkeen or sev.
- Chopped Onions and Lemon Wedges: Chopped raw onions are also topped over misal. It tastes amazing. Also, we add a little bit of lemon. It balances the spiciness and adds a nice lemony tanginess to it.
- Lentils: Use any sprouted lentil – matki (moth beans), green moong, black chana, or a combination of these. You can mix these lentils in any ratio you like.
Is this recipe vegan?
Yes. This recipe is vegan and made with plant-based ingredients.
More Indian Recipes to try
Now you are all ready to make this delicious recipe at home – Spicy Misal Pav. It is perfect for breakfast, lunch, or brunch over the weekend. Grab all the ingredients because you are ready to make a happy meal for yourself.
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Happy Cooking 🙂
Love from us
Richa & Jatin
Maharashtra Special – Spicy Misal Pav
Spicy. Flavourful. Fulfilling.
- 1.5 cup Mixed Dal (Matki, Moong, Black Chana) soaked & sprouted
- 1 tsp Salt (or to taste)
- 1/2 tsp Turmeric Powder
- 500 ml Water
- 3 Onion (medium) roughly cut
- 3 Tomato (medium) roughly cut
- 1-Inch Piece Ginger roughly cut
- 6 to 8 clove Garlic peeled
- 1 tbsp Cooking Oil
- 1/4 cup Coconut fresh or desiccated
- 1 tbsp Coriander Seeds
- 4-6 Dry Red Chilli stem removed
- 4 tbsp Cooking Oil
- 1/2 tsp Asafoetida Powder (Hing)
- 1/2 tsp Cumin Seeds
- 1/2 tsp Mustard Seeds
- A Few Curry Leaves
- Salt to taste
- 1 tbsp Red Chilli Powder (or to taste)
- 1 tsp Garam Masala
- 1 tsp Amchoor
- 1 tsp Jaggery
- 500 ml Water
- Pav or Dinner Rolls as needed
- Farsan as needed
- Chopped Onion as needed
- Lemon Wedges as needed
- Coriander Leaves for garnish, chopped
Pressure Cook Lentils
- In a pressure cooker, add sprouted lentils, salt, turmeric powder, and water. Close the lid with its whistle. Let it cook for one whistle only. Let it depressurize itself. Keep it aside.
Do not make it mushy.
Onion Tomato Paste
- Heat oil in a pan and then add onion, ginger, and garlic. Saute till onions are translucent (not brown).
- Add tomatoes and cook till tomatoes are soft and mushy. Keep it aside.
- Dry roast coconut, coriander seeds, and dry red chilies. Roast till coconut is lightly brown.
- In a blender, add cooked onion-tomato and dry roasted ingredients. Blend into a smooth paste.
Add a little water if needed to blend.
- Heat oil in a pan or kadhai.
- Add asafoetida, mustard seeds, and cumin seeds. Let them sizzle for a few seconds.
- Add curry leaves and mix for a couple of seconds.
- Add onion-tomato paste, salt, and red chili powder. Mix well & cook until oil separates - 10 to 15 minutes on medium-low flame. Keep mixing in between.
- Add cooked dal, water, garam masala, amchoor, and jaggery. Cook on medium-low flame until there is no frothy layer and the oil layer comes on top. It takes around 15-20 minutes. Stir in between.
- Once done, switch off the flame. Your misal is ready to be served.
- In a bowl add misal with a lot of Rassa. Top it up with a handful of Farsan, and chopped onion. Finish it off with some lemon juice and fresh coriander leaves. Enjoy with some fresh and soft pav.
Farsan absorbs the curry and makes it thick. That is why the curry needs to be thin.
Misal Pav is a popular dish or street food in Maharashtra. It has misal which is cooked sprouted lentils or dals (mostly matki, green moong, black chana) and it is served with pillowy soft pav (bread or dinner rolls). It is served hot with plenty of sides – Farsan, Onion, Lemon Wedges, Papad, and Buttermilk. It can be served over breakfast, as evening snacks, or as a full meal.
Misal is mostly made with sprouted moth beans or matki dal. But you can also add green moong or black chana. You can mix these lentils in any ratio. Make sure that the lentils are soaked, washed, and sprouted.
Misal Pav and Usal Pav are mostly the same things. Both are made with same lentils (matki or moth beans), topped with farsan, chopped onion, lemon wedges and served with soft and fresh pav. Only difference is that misal pav is much spicier while usal pav is mild in flavors and spiciness and can be consumed as a regular household meal. Both are very popular in Maharashtra.
Maharashtra. Misal pav is very popular street food in Maharashtra. It is served over breakfast, evening snacks, or as a full meal.
Maharashtra is a land of delicious cuisines. If you visit the place, you must try the following:
- Vada Pav
- Misal Pav
- Puran Poli
- Sabudana Vada
- Pitla Bhakri