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.

Serve Maharashtrian Misal Pav Recipe as apart of your chaat party collection of Dahi Batata Puri Chaat and Roasted Papad Chaat.