📝 About This Recipe
Hailing from the heart of Maharashtra, Misal Pav is a legendary street food symphony of textures and bold spices. This dish features a protein-rich moth bean (matki) sprout curry called 'Rassa', topped with crunchy farsan, fresh onions, and a squeeze of lime, all served with butter-toasted pav. It is famous for its vibrant red oil layer, known as 'Tarri' or 'Kat', which delivers a complex, smoky heat that awakens the senses.
🥗 Ingredients
The Sprouts (Usal)
- 2 cups Moth Beans (Matki) (sprouted and rinsed)
- 1/2 teaspoon Turmeric Powder
- 1/2 teaspoon Salt
The Masala Paste (Vatan)
- 1/2 cup Dry Coconut (Kopra) (sliced thin)
- 2 medium Red Onion (sliced)
- 1 inch Ginger (peeled and chopped)
- 6-8 cloves Garlic
- 1 large Tomato (chopped)
The Kat (Spicy Gravy)
- 4-5 tablespoons Oil (essential for the 'Tarri' layer)
- 1 teaspoon Mustard Seeds
- 1 teaspoon Cumin Seeds
- 2-3 tablespoons Kanda Lasun Masala (or Goda Masala with extra chili powder)
- 1 tablespoon Kashmiri Red Chili Powder (for deep red color)
For Assembly & Garnish
- 2 cups Mixed Farsan (spicy Indian snack mix)
- 8 pieces Pav (soft dinner rolls)
- 1 large Red Onion (finely chopped)
- 1/2 cup Fresh Cilantro (chopped)
- 2 pieces Lemon (cut into wedges)
👨🍳 Instructions
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1
Pressure cook the sprouted moth beans with 3 cups of water, turmeric, and 1/2 tsp salt for 1-2 whistles. The beans should be tender but not mushy. Drain and keep the cooking water (this is liquid gold for the gravy!).
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2
In a pan, dry roast the sliced coconut until it turns 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 are dark brown and caramelized. This provides the deep base flavor.
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4
Grind the roasted coconut, fried onions, ginger, and garlic into a smooth paste (Vatan), adding a splash of water only if necessary.
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5
Heat 4-5 tablespoons of oil in a large heavy-bottomed pot. When shimmering, add mustard seeds and cumin seeds. Let them crackle.
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6
Add the prepared Vatan paste to the oil. Sauté on medium heat for 5-7 minutes until the oil starts separating from the sides.
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7
Add the chopped tomatoes and cook until they soften. Stir in the Kanda Lasun Masala and Kashmiri red chili powder. Cook for 2 minutes until the spices are fragrant.
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8
Pour in the reserved sprout cooking water plus an additional 2-3 cups of hot water. The gravy (Kat) should be thin and watery, not thick.
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9
Bring the gravy to a rolling boil, then reduce heat to low and simmer for 10-15 minutes. You will see a beautiful red layer of oil (Tarri) floating on top.
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10
Add the boiled moth beans to the gravy and simmer for another 5 minutes so they absorb the spices. Adjust salt to taste.
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11
Slice the pav buns and toast them on a griddle with a generous amount of butter until golden and slightly crisp.
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12
To assemble, ladle a portion of the moth beans (Usal) into a deep bowl. Pour a generous amount of the thin spicy gravy (Kat) over it.
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13
Top with a handful of farsan, followed by chopped onions and fresh cilantro. Serve immediately with the hot buttered pav and a lemon wedge.
💡 Chef's Tips
Don't skimp on the oil; it is essential for creating the signature 'Tarri' (the red oil layer) that defines an authentic Misal. Use hot water when thinning the gravy to keep the oil emulsified and maintain the vibrant color. If you cannot find Kanda Lasun Masala, use a mix of Garam Masala and extra garlic paste for that pungent kick. Always add the farsan just before eating, otherwise it will turn soggy and lose its characteristic crunch. For a Puneri style Misal, add a small piece of jaggery to the gravy to balance the heat with a hint of sweetness.
🍽️ Serving Suggestions
Serve with a side of chilled Buttermilk (Chaas) or Solkadhi to soothe the palate from the spicy heat. Provide extra 'Kat' (gravy) in a separate small bowl for those who like to drench their pav. A side of sweet Curd (Yogurt) can help balance the spice levels for guests with a milder tolerance. Finish the meal with a piece of Jaggery or a sweet Gulab Jamun for the perfect Maharashtrian ending. Include a small bowl of extra chopped onions and lemons on the table for customized garnishing.