How to Make Maharashtrian Misal Pav Recipe: A Spicy Delight from the Streets of Maharashtra

If you’ve ever strolled through the buzzing streets of Pune, Kolhapur, or Mumbai, one scent will always catch your nose — the unmistakable aroma of Misal Pav. A fiery, flavorful dish that packs a punch and satisfies the soul, Misal Pav is more than just food — it’s an emotion for Maharashtrians.

In this article, we’ll explore everything you need to know about Misal Pav — its origins, health benefits, and most importantly, how to make it at home like a pro. So, if you’re looking for a step-by-step Maharashtrian Misal Pav recipe, you’re in for a treat!

📜 What is Misal Pav?

Misal Pav is a traditional Maharashtrian dish made from sprouted lentils (usually moth beans), topped with a spicy curry called ‘kat’ or tarri, garnished with chopped onions, coriander, lemon juice, and farsan (a crunchy fried snack mix), and served with pav (soft bread rolls).

It’s spicy, tangy, and crunchy — all in one bite!

There are regional variations too:

• Kolhapuri Misal – Extra spicy and fiery red.
  
  

• Puneri Misal – A little on the milder side and often includes poha.
  
  

• Nashik Misal – Balanced flavors with generous servings of farsan.
  
  

🌶️ Why Is Misal Pav So Popular?

• Quick and Filling: It’s high in protein and keeps you full for hours.
  
  

• Budget-friendly: Great for students, workers, and families.
  
  

• Deliciously Spicy: A burst of flavor with every bite.
  
  

• Customizable: You can tweak the spice level and toppings easily.
  
  

Whether it’s breakfast, lunch, or a late-night craving, Misal Pav never disappoints.

🛒 Ingredients You’ll Need

Let’s break this down into parts:

🔸 For Usal (Sprouted Bean Curry):

• 2 cups sprouted moth beans (matki)
  
  

• 1 tbsp oil
  
  

• 1 tsp mustard seeds
  
  

• 1/4 tsp asafoetida (hing)
  
  

• 1/2 tsp turmeric powder
  
  

• 1 tsp red chili powder
  
  

• 1 tsp goda masala or garam masala
  
  

• Salt to taste
  
  

• 2-3 cups water
  
  

🔸 For Kat/Tarri (Spicy Gravy):

• 2 tbsp oil
  
  

• 1 medium onion, finely chopped
  
  

• 1 tbsp ginger-garlic paste
  
  

• 1 medium tomato, chopped
  
  

• 1/2 cup grated dry coconut
  
  

• 2 tbsp misal masala (or kala masala)
  
  

• Salt to taste
  
  

• Water for consistency
  
  

🔸 For Garnishing:

• Chopped onion
  
  

• Chopped coriander
  
  

• Lemon wedges
  
  

• Farsan/sev
  
  

🔸 For Serving:

• 4-6 pav (bread rolls)
  
  

• Butter for toasting (optional)
  
  

🥣 Step-by-Step Misal Pav Recipe

Let’s get to the fun part — cooking!

🍛 Step 1: Sprouting the Beans

If you're starting from scratch:

1. Soak moth beans overnight.
   
   

2. Drain, wrap them in a muslin cloth, and keep them in a warm place for 24-48 hours.
   
   

3. Once they sprout, rinse and they're ready to cook.
   
   

🍲 Step 2: Making the Usal

1. Heat 1 tbsp oil in a pan.
   
   

2. Add mustard seeds; let them crackle.
   
   

3. Add hing, turmeric powder, and red chili powder.
   
   

4. Add the sprouted beans, salt, and water.
   
   

5. Cover and cook on medium heat for 15–20 minutes till soft.
   
   

🌶️ Step 3: Making the Kat (Spicy Tarri)

1. In another pan, heat 2 tbsp oil.
   
   

2. Sauté chopped onions till golden brown.
   
   

3. Add ginger-garlic paste and cook until raw smell disappears.
   
   

4. Add tomatoes, cook until soft and mushy.
   
   

5. Add grated coconut and roast till it turns brownish.
   
   

6. Add misal masala/kala masala, stir well.
   
   

7. Add water to make a thin, spicy curry (the tarri).
   
   

8. Boil for 10 minutes and turn off the heat.
   
   

🍽️ Step 4: Assemble the Misal Pav

1. In a deep bowl, add usal (sprouted curry).