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.
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!
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
Served as a hearty breakfast in small street side restaurants in Western India, Misal pav is an 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.
Origins of Misal Pav
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 a sublime perfection.
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 –
- Rinse 1 cup moth beans and soak in 3 cups of warm filter water for 8 hours or overnight.
- Drain out all the water using a colander, wire mesh basket or silicone basket making sure all the water is drained out.
- 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
Ministry of Curry’s Pro Tips for the best and authentic tasting Misal Pav:
- 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 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.
Variations:
- Substitue half of the sprouted moth beans with mung beans.
- You can skip the green chilies to make the curry mild or add more for a spicier curry.
- 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.
- Although, sprouted beans are traditionally used in this recipe, in a pinch you can use soaked and unsprouted beans. Use same pressure cooking time for soaked beans. To use dry moth beans increase the pressure cooking time to 15 minutes.
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).
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, 1/4 cup 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).
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 4 cups of 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).
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).
How to Serve Misal Pav:
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. The curry called as matkichi usal also tastes great served over steamed rice.
Frequently asked questions
1. Heat oil in a medium pot over high heat. Add mustard seeds and allow them to pop. Add hing, turmeric, curry leaves, 1/4 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 extra 1/2 to 1 cup of water in the end as their is more evaporation of liquids with stove top cooking.
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 it. But many times it is not feasible for me to go the Indian bakery and I buy the buns from 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.
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:
- Dump and Ready Spinach Daal
- Easy Chana Masala
- Gluten Free Chickpea Biryani with vegan options
- Creamy better-than-restaurant Daal Makhani
- Vegetable Khichdi
- Gujrati Kadhi and Khichdi
- Sprouted Lentil Khichdi
- Lobia Curry
- Dal Dhokli / Varan Phal
- Shepu Bhaji
Looking for more recipe? Check out my tried and tested collection of lentil and bean recipes.
Love these finger-licking good, Indian street food recipe? 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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Spicy Misal Pav Recipes
Ingredients
- 2.5 cups of sprouted moth beans
- 1 tomato quartered
- 2 green chilies
- 1.5 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, 1/4 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 4 cups of 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 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
- Sprouted mung beans can be used instead of moth beans. Or half and half of both sprouts work well too.
- You can skip the green chilies to make the curry mild or add more for a spicier curry.
- Add only 2 cups of water while pressure cooking and then add more warm water to adjust the gravy.
- 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 increased pressure cook time of 15 minutes.
Nutrition
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Protima Advani says
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
Archana says
I do! My mom’s recipe. I have explained it in the post 🙂
Prabha Shenoi says
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.