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    Home » Instant Pot Recipes

    Spicy Misal Pav

    Published: Oct 31, 2019 · Modified: Dec 15, 2022 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 9 Comments

    807 shares
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    Misal Pav is a vibrant meal consisting of a spicy sprouted bean curry topped with crunchy Farsan, crisp red onions, and fresh cilantro that is served with lightly buttered Pav or dinner rolls. The bold flavors of this peppery dish are accentuated with a dash of lemon, packing in an explosion of flavors in every bite. 

    Misal Pav served in a white plate with toppings places on the side

    My mother makes the best finger-licking authentic Maharashtrian dishes. Not only has she passed on a goldmine of her recipes to me, but I have also been fortunate to try making some of them under her tutelage. I always wanted to learn to make misal pav firsthand from her and I got that opportunity when she was visiting me this summer. We made the dish a few times until I was certain that I had learned to make it taste just like hers. The recipe we developed using the Instant Pot Pressure Cooker is quicker and easier and she even approves of this modern cooking technique!

    Jump to:
    • What is Misal Pav? 
    • Origins
    • How to sprout moth beans
    • Tips for Authentic Tasting Misal Pav:
    • Variations
    • Process
    • Serving
    • Frequently Asked Questions
    • Recipe

    What is Misal Pav? 

    “Misal” is a spicy sprouted bean curry also known as “matkichi usal” and “Pav” are buns or dinner rolls. The misal curry is garnished with fresh onions, cilantro, and farsan and served with warm buttery rolls.

    Farsan is a crispy and flavourful snack that is also used as a garnish in chat and Indian breakfast dishes. The beans used in this recipe are called Math or Moth translated in English as Turkish or Dew beans

    Ingredients for matkichi usal
    Ingredients for Misal Pav

    Served as a hearty breakfast in small street-side restaurants in Western India, Misal pav is extremely well-loved street food. It is always an instant hit at potlucks and gatherings. For me, it is a hearty meal that can be enjoyed any time of the day! 

    The sprouted math/moth bean curry is simmered in a thin gravy also known as “kat” or “rassa” with authentic flavors being induced by the freshly ground ginger, garlic, and a warming spice blend called misal masala. Misal masala is available at Indian grocery stores, but I use my own homemade spice mix as I love the intense flavors of freshly ground spices. 

    Spices for matki usal
    spices for misal pav

    Origins

    While the dish traces its origins to Nashik in Western India, over time, locals have tweaked the basic recipe of how to make misal, to suit their palettes. Puneri Misal, Nagpuri Misal, Kolhapuri Misal, Nashik Misal, Khandeshi Misal are some of the variants of this immensely popular dish. 

    My mother always whipped up this spicy dish on dull rainy days and it never failed to lift up our dampened spirits. As the matki usal simmered away in an incredible combination of fresh ground ginger, garlic, coconut, and misal masala, our kitchen would come alive with many delightful aromas. 

    Meanwhile, the condiments of diced onions, tomatoes, cilantro, lemon wedges, and crispy farsan placed neatly in small white bowls made for a visual delight. I remember us all waiting in cheerful anticipation as the misal cooked to sublime perfection. 

    Sprouted bean curry in a white bowl with, dinner rolls and condiments on the side

    I often make misal pav for easy protein-packed weeknight meals. This steaming wholesome dish leaves us completely satiated and instantly transports me back down memory lane to my home in India.

    How to sprout moth beans

    Sprouting beans at home is easy, it just needs a little bit of planning. Check out this post on how to sprout different beans. 

    Instant Pot yogurt mode is also a great option for sprouting. Let me explain how to sprout beans using Instant Pot - 

    1. Rinse 1 cup moth beans and soak in 3 cups of warm filter water for 8 hours or overnight.
    2. Drain out all the water using a colander, wire mesh basket, or silicone basket making sure all the water is drained out. 
    3. Then place the basket in the Instant Pot, close the lid, and set the Instant Pot to Yogurt mode for 24 to 36 hours. 

    Note -  1 cup dry moth beans will make 2.5 cups of sprouted beans 

    white bowl with sprouts
    Sprouted Math/Moth Beans

    Tips for Authentic Tasting Misal Pav:

    1. Vadilal brand frozen sprouted moth beans are available in most Indian grocery stores. They come in handy when you do not have time to sprout the matki at home 
    2. The traditional Misal recipe has lots of thin gravy also known as “rassa” or "kat" which is used to drench in the soft pillowy pav for each bite. Add more or less water depending on how much gravy you like. You can always add more hot water after the pressure cooking cycle has completed to thin out the gravy. 
    3. Many people love a thin layer of oil known as “Tarri” or “Tavang” on the gravy. Oil called for in this recipe is on the medium side, but feel free to add more or less. Adding more oil will have a layer of the “tarri” to the final dish.
    4. I love using my mom’s garam masala in this recipe and I use 2 tablespoons in this recipe. Any Garam masala will work in this recipe, start with 1 teaspoon and adjust as per your taste. You can also use store-bought Misal Masala, start with 1 tablespoon as it tends to be on the spicier side, and add more as needed. 
    Frozen moth, dew bean sprouts

    Variations

    1. Substitute half of the sprouted moth beans with mung beans.
    2. You can skip the green chilies to make the curry mild or add more for a spicier curry. 
    3. You can add only 2 cups of water while pressure cooking the beans and then add warm water as needed to bring the curry to your desired consistency.
    4. Although, sprouted beans are traditionally used in this recipe, in a pinch you can use soaked and un-sprouted beans. Use same pressure cooking time for soaked beans. To use dry moth beans increase the pressure cooking time to 15 minutes. 

    Process

    Here is my Step by step recipe to make Maharashtrian Misal Pav:

    Step 1 - Blend tomato, chilies, ginger, garlic, and coconut in a blender to make a smooth paste (photos 1 - 2).

    process shot showing ingredients and spice paste for misal

    Step 2 - Set the Instant Pot to saute mode and heat oil. Add mustard seeds and allow them to pop. This may take 2 to 3 minutes. Add hing, turmeric, curry leaves, cilantro, and onions. Saute everything as the onions start to turn translucent, it may take around 3 to 4 minutes. Cook covered to speed up the process (photos 3 - 6).

    process shots showing tempering spices and sauting onions in Instant Pot

    Step 3 - Next, stir in the spice paste and saute for another minute. Add red chili powder, ground coriander, garam masala, ground cumin, and salt. Mix well. Add sprouted beans and mix well. Add water and give a quick stir. Secure the Instant Pot with the pressure valve to sealing. Pressure Cook (Hi) for 5 minutes followed by 10-minute natural pressure release (photos 7 - 10).

    Adding spice paste, sprouts and water to the curry

    Step 4 - Release the remaining pressure by turning the pressure release valve to venting. Open the lid and give a quick stir. Garnish with remaining cilantro (photos 11 - 12).

    scooping the cooking misal out of Instant Pot

    Serving

    Heat a nonstick griddle or pan. Lightly spread butter or ghee on each half of the bun/pav and place them on the pan. Gently pressing them down with a spatula cook both sides until they are heated through. Serve hot pav alongside the misal topped with farsan, red onions, and cilantro. Here is a tip, serve the farsan on the side so it stays crunchy. I like to serve plain yogurt on the side along with lemon wedges. 

    To serve this dish as a gluten-free option, simply add lots of diced onion, tomatoes, farsan, and few spoonfuls of plain yogurt over the curry and enjoy with a squeeze of fresh lemon. Or serve it over steamed rice for a complete meal.

    Misal pav served in a white plate

    Frequently Asked Questions

    Don't have an Instant Pot? Here is how to make Misal Pav on the stovetop:

    1. Heat oil in a medium pot over high heat. Add mustard seeds and allow them to pop. Add hing, turmeric, curry leaves, ¼ cup cilantro, and onions. Saute until the onions start to turn translucent, it may take around 3 to 4 minutes. Cook covered to speed up the process.
    2. Add the spice paste and saute for another minute. Add red chili powder, ground coriander, garam masala, ground cumin, and salt. Mix well. Add sprouted beans and mix well. Add 4 cups of water and give a quick stir.
    3. Cook the curry covered for 15 to 20 minutes on medium-low heat or until the beans have cooked through. Garnish with cilantro. You may need to add an extra ½ to 1 cup of water in the end as there is more evaporation of liquids with stovetop cooking.

    What are the best pav to serve with Misal Pav 

    For the most authentic tasting Misal Pav, the buns should not have any sugar or minimal sugar in them. I sometimes buy the pav from an Indian bakery called Hot Breads as they do not have sugar in them. But many times it is not feasible for me to go to the Indian bakery and I buy the buns from the regular grocery store. When buying the rolls I check the sugar contents on the pack and as long as sugar is 2% or less they are perfect. Potato buns also work well for this recipe.

    Sprouted bean curry in a big bowl, gravy in a smaller bowl and rolls on the side

    I stock up my pantry with many types of beans and lentils as they come in handy for protein-packed meals. Here are my go-to top 10 lentil and bean recipes:

    1. Dump and Ready Spinach Daal
    2. Easy Chana Masala
    3. Gluten-Free Chickpea Biryani with vegan options
    4. Creamy better-than-restaurant Daal Makhani
    5. Vegetable Khichdi
    6. Gujarati Kadhi and Khichdi
    7. Sprouted Lentil Khichdi
    8. Lobia Curry
    9. Dal Dhokli / Varan Phal
    10. Shepu Bhaji

    Looking for more recipes? Check out my tried and tested collection of lentil and bean recipes.

    Love these finger-licking good, Indian street food? Here are a few more of my favorites that you will enjoy:

    • Ragda Patties Recipe
    • Keema Pav
    • Easy Vegetable Manchurian
    • Paneer Kathi Rolls
    • Anda Bhurji Pav
    • Mumbai Pav Bhaji - Recipe from The Essential Indian Instant Pot Cookbook

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    Recipe

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    Misal Pav served in a white plate with all the garnish ingredients on the sides
    Print Recipe Pin Recipe Save Saved!
    4.87 from 15 votes

    Spicy Misal Pav Recipes

    Misal Pav is popular Indian breakfast meal with a spicy sprouted bean curry served with lightly buttered dinner rolls. Here is my mom's authentic recipe!
    Prep Time10 mins
    Cook Time40 mins
    Total Time50 mins
    Course: Breakfast, Brunch, dinner, Lunch
    Cuisine: Indian
    Servings: 6
    Calories: 383kcal
    Author: Archana Mundhe

    Ingredients

    • 2½ cups sprouted moth beans
    • 1 tomato quartered
    • 2 green chilies
    • 1½ inch ginger rough chopped
    • 6 garlic cloves
    • 1 tablespoon dry shredded coconut unsweetened
    • 2 to 4 tablespoon oil
    • 1 teaspoon black mustard seeds
    • ¼ teaspoon asafetida hing optional
    • 10 curry leaves
    • 1 medium yellow onion finely diced
    • 1 tablespoon Kashmiri red chili powder
    • 2 tablespoons Mom’s Garam Masala see notes
    • 1 tablespoon ground coriander
    • 1 teaspoon ground cumin
    • ½ teaspoon ground turmeric
    • 3 teaspoons kosher salt
    • 3 cups water
    • ½ cup cilantro chopped

    To Serve Misal Pav

    • 12 Soft Buns
    • 2 tablespoon ghee or butter
    • 1 to 2 cups sev farsan
    • 1 cup red onion diced
    • 6 lemon wedges

    Instructions

    • Blend tomato, chilies, ginger, garlic, and coconut in a blender to make a smooth paste.
    • Set the Instant Pot to saute mode and heat oil. Add mustard seeds and allow them to pop. This may take 2 to 3 minutes. Add hing, turmeric, curry leaves, ¼ cup cilantro, and onions. Saute until the onions start to turn translucent, it may take around 3 to 4 minutes. Cook covered to speed up the process.
    • Add the spice paste and saute for another minute. Add red chili powder, ground coriander, garam masala, ground cumin, and salt. Mix well. Add sprouted beans and mix well. Add water and give a quick stir. Secure the Instant Pot with the pressure valve to sealing. Pressure Cook (Hi) for 5 minutes followed by 10-minute natural pressure release.
    • Release the remaining pressure by turning the pressure release valve to venting. Open the lid and give a quick stir. Garnish with remaining cilantro.

    To Serve Misal Pav:

    • Heat a nonstick griddle or pan. Lightly spread butter or ghee on each half of the bun/pav and place on the griddle. Cook until they are hot to touch. Serve hot pav alongside the misal topped with farsan, red onions, and cilantro. You can also serve the toppings on the side so that the farsan stays crunchy. I also like to serve plain yogurt on the side along with lemon wedges. 

    PRO Tips

    • Vadilal brand frozen sprouted moth beans are available in most Indian grocery stores. They come in handy when you do not have time to sprout the matki at home 
    • The traditional Misal recipe has lots of thin gravy also known as “rassa” or "kat" which is used to drench in the soft pillowy pav for each bite. Add more or less water depending on how much gravy you like. You can always add more hot water after the pressure cooking cycle has completed to thin out the gravy. Many people love a thin layer of oil known as “Tarri” or “Tavang” on the gravy. Oil called for in this recipe is on the medium side, but feel free to add more or less. Adding more oil will have a layer of the “tarri” to the final dish.
    • I love using my mom’s garam masala in this recipe and I use 2 tablespoons in this recipe. Any Garam masala will work in this recipe, start with 1 teaspoon and adjust as per your taste. You can also use store-bought Misal Masala, start with 1 tablespoon as it tends to be on the spicier side, and add more as needed. 

    Video

    Notes

    1. Sprouted mung beans can be used instead of moth beans. Or half and half of both sprouts work well too. 
    2. You can skip the green chilies to make the curry mild or add more for a spicier curry. 
    3. Add only 2 cups of water while pressure cooking and then add more warm water to adjust the gravy. 
    4. Sprouted beans are used traditionally, but if you do not have them handy you can also use soaked moth beans with the same pressure cook time or dry moth beans with an increased pressure cook time of 15 minutes. 

    Nutrition

    Calories: 383kcal | Carbohydrates: 51g | Protein: 9g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 13mg | Sodium: 1504mg | Potassium: 318mg | Fiber: 7g | Sugar: 5g | Vitamin A: 739IU | Vitamin C: 54mg | Calcium: 196mg | Iron: 4mg
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    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    1. Protima Advani says

      November 05, 2019 at 2:35 pm

      Hi Archana,
      Do you not use goda masala for your misal recipe? Most recipes I see call for goda masala in misal. Looking forward to trying this recipe. Protima

      Reply
      • Archana says

        November 06, 2019 at 5:53 pm

        I do! My mom's recipe. I have explained it in the post 🙂

        Reply
    2. Prabha Shenoi says

      March 24, 2020 at 9:47 pm

      This dish is a staple food in my home. Loved the instant pot version. Ready in a few minutes without supervision and the Matki is cooked perfectly.5 stars

      Reply
    3. Kalyani Mistry says

      August 03, 2020 at 3:53 am

      Very Authentic and yummy misal...loved it. Just like you get outside. Yummy. Thank you for sharing the recipe. 5 stars

      Reply
    4. Chaitali Ghodke says

      December 17, 2020 at 9:43 am

      Turned out to be super tasty. Followed exactly as mentioned and was delish. Thanks for this recipe5 stars

      Reply
    5. Khushboo says

      January 04, 2021 at 12:02 pm

      Turned out great. Thank you!5 stars

      Reply
    6. Veena says

      February 02, 2021 at 9:44 pm

      Traditional Maharashtrian recipe...loved it

      Reply
    7. Priya says

      May 24, 2022 at 11:52 am

      Hi! Would love to try this recipe. I do not get he good Indian style pav where I am . what’s a good substitute? Thanks!

      Reply
      • Archana says

        May 25, 2022 at 10:51 am

        Whole foods dinner rolls are great! Or any burger buns with less than 3 grams of sugar.

        Reply

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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

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