Maharashtrian Misal Pav Recipe
Maharashtrian Misal Pav Recipe is curry made of sprouted beans, potatoes and peas served with butter toasted pav buns. Serve Maharashtrian Misal Pav any time of the day, for breakfast, brunch, evening snack or even as a light dinner.
Misal pav is a Maharashtrian street food made from mixed sprouts. The word “misal” in Marathi language mean “mixture”. Usal or misal pav is a spicy curry served as breakfast along with pav(freshly baked Indian style dinner rolls). It’s a very healthy curry which is made from a variety of sprouts, potatoes and peas. It’s easy to make and has a lot of nutritional values. This dish can be eaten for breakfast or midday snacks and it’s extremely popular in entire Maharashtra.
Misal pav is usually made as a spicy curry of sprouted beans, potatoes and peas. It is topped with raw onions, crispy farsan, and some fresh coriander leaves. Squeeze in few drops of lime juice and this curry is an explosion of flavors and textures. Dunk a piece of pav (Indian style dinner rolls) in the spicy curry and pop it into your mouth, this is arguably the most delicious breakfast dish. If you want to experience the taste the Indian street food, you must eat this misal pav. There is only one word to describe the taste of this dish – AMAZING!
Try our other street food recipes
- 2 cups Mixed Sprouts
- 3 Potatoes (Aloo)
- 2 Onions
- 2 Green Chillies
- 1 inch Ginger , grated
- 2 cloves Garlic , grated
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds (Jeera)
- 1 sprig Curry leaves
- 1 tablespoon Maharashtrian Goda Masala
- 1 teaspoon Turmeric powder (Haldi)
- 1 tablespoon Kashmiri Red Chilli Powder
- 1 teaspoon Coriander Powder (Dhania)
- 1 teaspoon Cumin powder (Jeera)
- 2 tablespoon Sunflower Oil
- 1 cup Tamarind Water
- Salt , to taste For serving the misal pav
- 10 Pav buns
- 1 Onion , finely chopped
- 1/4 cup Sev
- 1 Lemon
- 1/3 cup Coriander (Dhania) Leaves , finely chopped
How to make Maharashtrian Misal Pav Recipe
To begin making the Maharashtrian Misal Pav Recipe, rinse the sprouts well. Peel potato skin and chop them into small pieces
. Into a pressure cooker, add the sprouts, potatoes, red chili powder, salt and turmeric powder along with 1/4 cup of water and pressure cook for 3 whistles. After 3 whistles, turn the heat to low and simmer for 3 minutes and turn off the heat.
Open the cooker only then the pressure has released completely.
Heat oil in a wok. Add mustard seeds and cumin seeds and allow it to crackle. Add the chopped onions, ginger, garlic and green chilies and curry leaves and saute until onions turn soft and the raw smell goes away.
Add remaining spice powders, turmeric powder, kashmiri red chili powder, coriander powder, goda masala, roasted cumin powder and stir fry for about 10 seconds.
Add the cooked sprouts and potato mixture to the above spice mixture. Mash all the ingredients either with the back of the spoon or using a potato masher. The mixture will not be completely smooth but a little chunky here and there. Keep the heat on medium and continue to cook the Misal Pav along with the spices for a few minutes.
After a few minutes, add the tamarind water and bring it to boil. Reduce heat to low and simmer for 10 minutes on low heat. Check the salt and spices and adjust to suit your taste of the recipe.
Once done, turn off the heat and stir in the chopped coriander leaves and transfer to a serving bowl.
To serve Misal Pav – spoon the misal pav in a serving bowl, top with finely chopped onions, coriander leaves, sev and squeeze a little lime and serve it along with buttered pav and toasted pav buns.