📝 About This Recipe
Hailing from the heart of Maharashtra, Misal Pav is a legendary breakfast-turned-snack that offers an explosion of textures and flavors. It features a spicy sprouted moth bean curry (Rassa) topped with crunchy farsan, fresh onions, and a squeeze of lime, all served with buttery toasted pav. This dish is celebrated for its 'Katt'—the signature fiery red oil layer that promises a soul-satisfying kick for spice lovers.
🥗 Ingredients
The Sprout Base
- 2 cups Moth Beans (Matki) (sprouted and rinsed)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Salt (or to taste)
The Vatan (Spice Paste)
- 1/2 cup Dry Coconut (Khopra) (sliced or grated)
- 2 medium Red Onion (roughly sliced)
- 1 inch Ginger (peeled and chopped)
- 6-8 cloves Garlic
The Rassa (Gravy)
- 4-5 tablespoons Oil (use more for authentic 'Katt' layer)
- 1 teaspoon Mustard Seeds
- 1 teaspoon Cumin Seeds
- 10-12 Curry Leaves (fresh)
- 2-3 tablespoons Kanda Lasun Masala (authentic Maharashtrian spice blend)
- 1 tablespoon Kashmiri Red Chili Powder (for deep red color)
- 1 teaspoon Godha Masala (optional, for depth)
- 1 teaspoon Jaggery (to balance the heat)
For Serving & Garnish
- 2 cups Mixed Farsan (Namkeen) (spicy variety preferred)
- 8-10 pieces Pav (Bread Rolls) (buttered and toasted)
- 1/2 cup Cilantro (freshly chopped)
- 2 Lemon (cut into wedges)
- 1 large Onion (finely chopped for topping)
👨🍳 Instructions
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1
Pressure cook the sprouted moth beans (matki) with 3 cups of water, turmeric, and salt for 1-2 whistles until soft but not mushy. Drain and keep the water (stock) aside; this is crucial for the gravy flavor.
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2
In a small pan, dry roast the coconut slices until golden brown and aromatic. Remove and set aside.
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3
In the same pan, add a teaspoon of oil and sauté the sliced onions until they turn dark brown (caramelized). This provides the deep color and sweetness to the base.
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4
Grind the roasted coconut, fried onions, ginger, and garlic into a smooth 'Vatan' (paste) using very little water.
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5
Heat 4-5 tablespoons of oil in a large heavy-bottomed pot. Once hot, add mustard seeds, cumin seeds, and curry leaves. Let them crackle.
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6
Add the prepared Vatan paste to the oil. Sauté on medium-low heat for 5-7 minutes until the oil starts separating from the sides of the paste.
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7
Lower the flame and add the Kanda Lasun Masala, Kashmiri red chili powder, and Godha Masala. Stir quickly for 30 seconds to avoid burning the spices.
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8
Add the cooked moth beans to the pot and mix well to coat with the masala.
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9
Pour in the reserved sprout stock plus an additional 2-3 cups of hot water. Misal should have a thin, watery consistency (Rassa) to soak up the farsan.
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10
Add the jaggery and adjust salt. Bring the mixture to a vigorous boil, then simmer on low heat for 10-15 minutes until a thick layer of red oil (Tari/Katt) forms on top.
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11
While the Misal simmers, slit the pav rolls and toast them on a griddle with a generous amount of butter until golden.
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12
To assemble, ladle the thick bean mixture (Usal) into a deep bowl first, then fill with the thin spicy gravy (Rassa).
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13
Top generously with mixed farsan, followed by chopped onions and fresh cilantro.
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14
Serve immediately with the warm buttered pav and a lemon wedge on the side.
💡 Chef's Tips
Always use hot water when thinning the gravy to ensure the oil separates beautifully to form the 'Katt'. If you cannot find Kanda Lasun Masala, substitute with a mix of Garam Masala and extra garlic paste. Do not overcook the sprouts in the pressure cooker; they should hold their shape to provide texture. The 'Farsan' should be added only at the moment of serving to prevent it from becoming soggy. For a healthier version, you can reduce the oil, but the signature red film on top will be less prominent.
🍽️ Serving Suggestions
Serve with a side of chilled buttermilk (Taak) to soothe the palate from the heat. A small bowl of thick yogurt or curd on the side is a traditional way to balance the spice levels. Pair with extra 'Kat' (the spicy oil gravy) in a separate small bowl for those who want more heat. Finish the meal with a sweet Solkadhi or a piece of jaggery for an authentic Maharashtrian experience.