Misal Pav – Spicy Maharashtrian Sprouts Curry with Farsan & Pav
Enjoy the fiery, flavorful Misal Pav — sprouted moth bean curry (usal) simmered in spicy ‘tarri’, topped with farsan, onions, lemon & coriander, and served with soft pav.
Prep Time
15 min
Cook Time
45 min
Serving
4
Difficulty
Intermediate
About the Recipe
Misal Pav is a beloved Maharashtrian street-food classic. It combines a sprouted lentil curry (usal) made from moth beans (matki) with a spicy, thin tarri / rassa (gravy) that gives it its signature kick. On top, you layer crunchy farsan / sev, chopped onions, coriander, and a squeeze of lemon. Served with soft pav (bread rolls), it’s an explosion of textures and flavors — spicy, tangy, crunchy, and soft.
Depending on region, the spice level and toppings can vary. Kolhapuri misal, for example, is known to be very spicy.
Ingredients
- For the Usal (Sprouted Lentil Curry):
- 2 cups moth bean sprouts (matki)
- 2 medium potatoes, boiled and cubed
- 1 large onion, finely chopped
- 1-2 green chillies, chopped
- 1 tsp ginger-garlic paste
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 10–12 curry leaves
- 1.5 tbsp goda masala (or kala masala)
- ½ tsp turmeric powder
- ½ tsp red chili powder
- 1 tsp coriander powder (optional)
- 1 tsp cumin powder (optional)
- 1.5 tsp tamarind pulp (or equivalent)
- Salt, to taste
- 3 tbsp oil for cooking
- Water, as needed to adjust consistency
- For the “Kat” / Tarri (Spicy Gravy):
- Use some of the cooked usal + extra water
- Red chilli powder, goda masala, and other spice mix to make it spicy and oily. (As per NDTV tip to give that rich flavour)
- For Serving / Topping:
- Farsan / Sev (savory crunchy mix)
- Finely chopped onion
- Finely chopped tomato (optional)
- Lemon or lime wedges
- Fresh coriander leaves, chopped
- Pav (soft dinner rolls)
- (Optional) Yogurt / dahi, beaten – some versions use it.
Nutritional Information
- Calories: 289 kcal
- Protein: Moderate
- Moderate: High
- Fat: Depends on how much oil
- Carbohydrates:
Directions
1. Prepare Sprouts (Usal) Base
- Soak moth beans (matki) and allow them to sprout, or use pre-sprouted beans.
- Boil the sprouts along with cubed potatoes in water, turmeric, and salt until soft.
2. Make the Masala / Curry Base
- Heat oil in a pan. Add mustard seeds, cumin seeds, and curry leaves; sauté.
- Add chopped onions, green chillies, and ginger-garlic paste. Sauté until onions are translucent.
- Stir in goda masala, chili powder, coriander / cumin powder, tamarind pulp, and water. Mix well to form a spicy, flowing gravy (“tarri” / “kat”).
- Add the cooked sprouts + potatoes to this gravy. Adjust quantity of water so it's a mix of thick usal and thinner tarri. Simmer for 8-10 minutes.
3. Assemble / Serve
- In serving bowls, put a layer of usal first. Then pour a ladle of the spicy tarri over it.
- Sprinkle farsan / sev on top, then chopped onions, tomato (if using), coriander.
- Finish with a squeeze of lemon to add freshness.
- Serve hot with toasted / buttered pav on the side.
- (Optional) Serve with a side of yogurt / dahi to balance heat.
4. Tips & Variations
- Use moth (matki) beans: For authentic taste, use sprouted moth beans.
- Don’t skimp on the tarri: The spicy, oily gravy is key to the flavour. Use good quality chilli powder + goda / kala masala.
- Balance textures: Layering is important — usal at the bottom, tarri, then crunchy farsan, then fresh onions + lemon.
- Adjust spice: You can reduce chilli or masala if you want milder misal; regional variations exist (Kolhapuri misal is very spicy).
- Let it rest: After cooking, let the misal sit a minute so flavours meld, but serve soon — farsan will absorb tarri if left too long.
- Make extra tarri: Serve extra gravy separately — people like to pour more as they eat.
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