Misal Pav – The Spicy and Flavorful Maharashtrian Street Food

Misal Pav – The Spicy and Flavorful Maharashtrian Street Food
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Misal Pav is one of the most popular street foods from Maharashtra, India. It is a spicy sprouts curry topped with farsan, onions, coriander, and a dash of lemon juice. Served with pav (Indian bread rolls), this dish is a complete meal that is delicious, filling, and bursting with flavors.

The base curry, called Usal, is made using sprouts, pulses, or white peas. When this usal is garnished with farsan, chiwda, chopped onions, and sometimes tomatoes, it becomes Misal. The watery part of the curry is known as Rassa or Kat, while the bright red spicy oil floating on top is called Tarri. These layers together make Misal Pav an unforgettable experience for spice lovers.

Why Misal Pav is So Popular in Maharashtra

The love for Misal Pav in Maharashtra is unmatched. Many restaurants and food joints serve it as their main dish. There are even Misal festivals organized in different cities, celebrating this flavorful delicacy. From small stalls on street corners to famous eateries in Kolhapur, Pune, and Mumbai, you can easily find a plate of hot and spicy Misal Pav.

Kolhapuri Misal, in particular, enjoys legendary status because of its extremely spicy and flavorful tarri. For locals, Misal Pav is more than just food; it is an emotion, a tradition, and a must-have comfort meal.

How to Make Sprouts for Misal

The secret to a tasty Misal lies in fresh sprouts. Making them at home is simple:

  1. Soak moth beans for 6–7 hours or overnight.
  2. Wash the beans thoroughly and place them in a strainer.
  3. Cover with a damp cloth and keep in a warm place.
  4. By the next day, sprouts will start growing.
  5. In summer, sprouts appear in 6–7 hours, but in winter, they may take longer.
  6. To speed up the process during cold weather, keep them in a warm spot like an oven or microwave (switched off).
  7. If you are using white peas, soaking them overnight is enough.

Serving Suggestions

Misal Pav is usually served very spicy. However, you can adjust the heat according to your taste. A dollop of curd or yogurt can make it milder for children and those who cannot handle extreme spice. Garnish with farsan, onions, tomatoes, fresh coriander, and lemon juice. Serve it hot with buttered pav and enjoy the authentic taste of Maharashtra at home.

Must Try Misal Pav Because

  • One of the most iconic Maharashtrian street foods.
  • Flavor-packed with layers of usal, rassa, tarri, and toppings.
  • High in protein and nutrients due to sprouts.
  • Can be customized to suit different spice levels.
  • A perfect option for breakfast, lunch, or even dinner.

I made street style spicy gravy, however if you want you can use less spices. Misal pav is very easy recipe, just need some ingredient’s which are easily available in Indian kitchen. Key ingredient of this recipe is Goda Masala, this masala is available in every kitchen in Maharashtra.  

Variations of Misal Pav

Misal has many variations, as different regions in Maharashtra prepare it in unique ways. Some popular versions include:

  • Kolhapuri Misal – Known for its fiery spice level and bold flavors.
  • Puneri Misal – A slightly milder version with a tangy taste.
  • Dahi Misal – Topped with a generous amount of yogurt to balance the heat.
  • Vada Usal – Combines the vada from vada pav with the usal curry.
  • Usal Pav – The basic sprouts curry served with pav, without farsan toppings.

Try out some more snacks recipes

Also visit my YouTube channel Shriyog Kitchen by Yogita for more recipe videos.

Misal Pav
Yogita

Misal Pav

It is a spicy curry having sprouts topped with farsan, chopped onions, chopped coriander and some lemon juice.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 people
Course: Breakfast, Main Course
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

Cooking Sprouts:
  • 3 cup Sprouted moth beans
  • 2 ½ cup Water
  • 1/2 tsp Turmeric Powder
  • 1 tsp Salt
Making Masala:
  • 1 tbsp Coriander seeds
  • 1/2 tbsp Cumin seeds
  • 3 qty Red chilli
  • 2 tbsp Oil
  • 2 cup Roughly chopped Onions
  • 3-4 cloves Ginger
  • 3-4 pieces Garlic
  • 1 qty Tomato
  • 1/4 cup Coconut
Making gravy:
  • 2 tbsp Oil
  • 8-9 pieces Curry Leaves
  • 1 tbsp Chickpea flour
  • 1/2 tsp Turmeric powder
  • 1 tbsp Goda masala or Garam masala
  • 1 tsp Salt
Preparing Misal:
  • Farsan Namkin
  • chopped onions
  • Chopped fresh coriander
  • Lemon Juice

Method
 

Cooking Sprouts:
  1. Wash sprouts and drain all the water. Transfer it into cooker, add water, turmeric powder and salt. Cover lid and cook it on medium flame for only 1 whistle. Do not overcook.
Making Masala:
  1. In a pan add coriander seeds, cumin seeds, red chilis and dry roast on medium flame until golden in color and aromatic. Transfer it in a plate and keep it aside.
  2. Add oil, when oil is hot, add roughly chopped onions, ginger, garlic and tomatoes. Cook until onions are light brown And tomatoes get soft.
  3. Put grated coconut, and roast it for a minute or two.
  4. Let the masala cool then transfer into grinding jar, add dry roasted masala(cumin, coriander and red chili), little water and make a smooth paste.
Making gravy:
  1. In a pan add oil, when oil is hot, add curry leaves, chickpea flour and fry it for a minute. Add red chili powder, turmeric powder and goda masala, fry masala quickly on law flame. Do not let it burn.
  2. Add prepared masala paste, mix everything well. Fry masala until oil gets released.
  3. When oil released from masala add some hot water or add hot sprout stock so that masala will cook well. After that add sprouts and mix it well. Add more water if necessary to adjust the consistency of gravy. Add salt as per taste.
  4. Simmer it on medium flame for 10-15 min let the oil rise on the surface.
Preparing Misal:
  1. Serve misal in a bowl, add some farsan and fresh chopped onions, coriander, some lemon juice. Enjoy with Pav.

Notes

  • You can use soaked white peas instead of sprouts, or can use both peas and sprouts.
  • If you are in hurry then skip dry roasting cumin, coriander and chili step. Instead of that use jeera powder, cumin powder. But freshly grounded masala taste is always better.
  • Gram flour is used to get nice thick gravy, instead of that you can use rice flour or bajara flour.  

DETAILED INSTRUCTIONS WITH PHOTOS

 Wash sprouts and drain all the water. Transfer it into cooker, add water, turmeric powder and salt. Cover lid and cook it on medium flame for only 1 whistle.

 In a pan add coriander seeds, cumin seeds, red chilis and dry roast on medium flame until golden in color and aromatic. Transfer it in a plate and keep it aside.

 In a pan add oil, when oil is hot, add roughly chopped onions, ginger, garlic and tomatoes. Cook until onions are light brown And tomatoes get soft.

 Add grated coconut, and roast it for a minute or two.

 Let the masala cool then transfer into grinding jar, add dry roasted masala(cumin, coriander and red chili), little water and make a smooth paste.

  In a pan add oil, when oil is hot, add curry leaves, chickpea flour and fry it for a minute. Add red chili powder, turmeric powder and goda masala, fry masala quickly on law flame. Do not let it burn.

 Add prepared masala paste, mix everything well. Fry masala until oil gets released.

 When oil released from masala add some hot water or add hot sprout stock so that masala will cook well. After that add sprouts and mix it well. Add more water if necessary to adjust the consistency of gravy. Add salt as per taste.

 Simmer it on medium flame for 10-15 min let the oil rise on the surface.

 Serve misal in a bowl, add some farsan and fresh chopped onions, coriander, some lemon juice. Enjoy with Pav.

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