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Authentic Maharashtrian Misal Pav Recipe - Street Food

Misal Pav Recipe - Authentic Maharashtrian Street Food

Roshni
Learn to make authentic Misal Pav with spicy sprouted beans, fiery rassa, and crunchy toppings. Perfect breakfast recipe from Maharashtra
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Breakfast, Snack
Cuisine Indian, Maharashtrian
Servings 4
Calories 350 kcal

Ingredients
  

For Usal (Sprouted Bean Curry)

  • 1½ cups sprouted moth beans matki
  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 pinch asafoetida hing
  • 1 medium onion finely chopped
  • 1 medium tomato finely chopped
  • 1 tsp ginger&garlic paste
  • 1 tsp red chilli powder
  • ½ tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp goda masala or garam masala
  • Salt to taste
  • 2 tbsp chopped coriander leaves
  • 1 cup water

For Misal Masala (Rassa/Tarri)

  • 4 dried Kashmiri red chillies
  • 3 dried red chillies for heat
  • 2 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 4-5 black peppercorns
  • 2 cloves
  • 1 inch cinnamon stick
  • 1 black cardamom
  • 2 tbsp desiccated coconut
  • 1 tbsp oil
  • 1 medium onion sliced
  • 3 cloves garlic
  • ½ inch ginger
  • 1 medium tomato chopped
  • ½ tsp turmeric powder
  • Salt to taste
  • 3 cups water

For Topping & Serving

  • 1 cup farsan or thick sev
  • 1 medium onion finely chopped
  • 1 medium tomato finely chopped
  • 2 tbsp chopped coriander leaves
  • 2-3 tbsp lemon juice
  • 8 pav dinner rolls
  • Butter for toasting pav optional

Instructions
 

Prepare the Usal

  • Heat 2 tablespoons oil in a kadhai or pan over medium heat. Add mustard seeds and let them splutter, then add cumin seeds and asafoetida.
  • Add chopped onions and saute until they turn golden brown, about 5 minutes.
  • Add ginger&garlic paste and saute for a minute until the raw smell disappears.
  • Add chopped tomatoes and cook until they become soft and mushy, about 4 minutes.
  • Add red chilli powder, turmeric powder, coriander powder, goda masala, and salt. Mix well and cook the masala for 2 minutes.
  • Add the sprouted moth beans and mix everything together. Add 1 cup water and bring it to a boil.
  • Lower the heat and simmer for 15 to 20 minutes until the beans are cooked through and the mixture thickens. Mash a few beans with the back of your spoon for a thicker consistency.
  • Garnish with chopped coriander leaves and set aside. The usal should be thick, not watery.

Prepare the Misal Masala and Rassa

  • Heat a dry pan and roast Kashmiri red chillies, regular red chillies, coriander seeds, cumin seeds, black peppercorns, cloves, cinnamon, and black cardamom until fragrant, about 2 to 3 minutes. Do not burn them.
  • Add desiccated coconut to the same pan and roast for another minute until lightly golden. Let everything cool down.
  • Grind the roasted spices and coconut to a fine powder using a mixer grinder. Set aside.
  • Heat 1 tablespoon oil in a pan. Add sliced onions and saute until they turn golden. Add ginger and garlic, saute for a minute.
  • Add chopped tomatoes and cook until soft, about 3 to 4 minutes.
  • Add the ground misal masala powder, turmeric powder, and salt. Mix well and cook for 2 minutes.
  • Add 3 cups water and bring the mixture to a boil. Lower the heat and simmer for 10 minutes. The rassa should be thin and pourable like a spicy soup. Strain if you want a smoother consistency.

Assemble the Misal Pav

  • Take a serving bowl and add 2to3 tablespoons of prepared usal at the bottom.
  • Pour hot rassa (tarri) over the usal, enough to cover it.
  • Top generously with farsan or sev, chopped onions, chopped tomatoes, and fresh coriander leaves.
  • Squeeze fresh lemon juice on top and serve immediately with pav on the side. You can toast the pav with butter on a tawa if desired.

Notes

  • Sprout the moth beans by soaking them overnight, draining the water, and keeping them covered in a damp cloth for 1 to 2 days until small tails appear.
  • You can make the usal and masala powder in advance and store them separately. The usal stays fresh in the fridge for 3 to 4 days.
  • Adjust the spice level by increasing or decreasing the number of red chillies in the masala.
  • For a richer rassa, you can add 1to2 tablespoons of peanuts while grinding the masala.
  • Goda masala is a traditional Maharashtrian spice blend. If unavailable, use garam masala but the flavour will be slightly different.
  • Always add the toppings just before serving to maintain their crunch and freshness.
  • If the rassa becomes too thick, add more water and bring it to a boil again.