• About Me
  • Work with me
  • Press
  • Browse Recipes
  • Gallery

Saffron Trail

healthy vegetarian cooking

  • Home
  • Breakfast
  • Salads
  • Nutrition
  • Food & Travel
  • My Cookbook
  • Home
  • Breakfast
  • Salads
  • Nutrition
  • Food & Travel
  • My Cookbook
beginner, Diabetic friendly, Easy Indian Cooking, Lentils, Meals in Bowls, Party dishes, Pressure Cooker Recipes, Snacks, Vegan, VegProtein

Misal Pav | Mumbai Misal Pav | Maharashrian Misal Pav

September 28, 2017

Misal Pav is an iconic Maharashtrian dish that can be served as an anytime meal. A piece of local bread (pav) dunked in a fiery stew made using sprouted beans with a topping of the Indian snack (farsaan) makes for a filling meal. The sprouts stew which forms the bulk of the dish, is also called ‘tari’ or ‘kat’.

misal pav

Misal Pav – the varieties

Misal Pav is available on the menu in most local eateries in Maharashtra, with different regions having their own versions – such as Kolhapuri Misal, puneri misal and Mamledar misal.

The Kolhapuri version is the fieriest. The Puneri version is much milder with more accompaniments or garnishes such as a dry potato curry, chivda (another fried snack) and tomatoes, and sometimes even yogurt, along with the regulars like farsaan, onions and coriander. Mamledar Misal is more popular in the Thane regions, and it is quite spicy. I have tried this one and I could not go beyond a couple of spoons.

Don’t miss: Maharashtrian Kande Pohe

Given my low tolerance for spice, I am mostly unable to eat the hot-enough-to-burn-your-gut-lining kind of misal served in hotels. There is an authentic Maharashtrian restaurant close to my house and I once dared to order their misal for breakfast. The 3 inches of oil floating over 3 inches of misal in the plastic container was enough to put me off. Possibly that is the authentic way of eating this dish, but that much oil and spice just does not agree with me, or my gut 🙂 So I stick to my fairly benign version which is still bang on with flavour. It is just lower on the heat, so it can be had by the whole family.

Add to the menu: Maharashtrian style spiced Cabbage Rice

The chillies used in my recipe are Bedgi variety that add a rich red colour but not much heat. Feel free to replace some of them with the Guntur variety if you like your dish to be hotter.

Misal Pav makes a fantastic addition to a vegetarian Maharashtrian menu for a dinner party.

Another favourite sprouts curry: Matki Usal

This recipe serves a small crowd of 8 people.

A Maharashrian vegetarian party menu 

  • Misal Pav
  • Khamang Kakdi (cucumber salad)
  • Batatachi Bhaji (potato curry)
  • Masale Bhath (Maharashrian style rice pulao)

Any leftover tari from the misal can be simmered until the liquid almost dries up and used as a stuffing inside a dosa or a sandwich. For example: Misal Masala Dosa

easy maharashtrian misal pav

Recipe adapted from Tarla Dalal website

Print Recipe
Misal Pav Yum
Misal Pav from Maharashtra consists of a spicy sprouts curry served with pav and a host of other accompaniments - perfect to cater to a large group of people!
Misal Pav
Course main course, snack
Cuisine indian
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
  • 2 tablespoons peanut oil
  • pinch of asafoetida
  • 2 teaspoons cumin seeds
  • 1 cup finely chopped onion
  • 2 cups finely chopped ripe tomatoes
  • 1 teaspoon turmeric powder
  • 4-5 cups mixed sprouts (matki green mung, brown chana etc.)’
  • 1 tablespoon red chili powder
  • 3/4 tablespoon salt
  • finely chopped coriander
For spice mix
  • 1 tablespoon oil
  • 1/2 cup sliced dried coconut / copra
  • 4 medium onions thinly sliced
  • 8 dried bedgi red chillies
  • 2 tablespoons coriander seeds
  • 1 tablespoon cumin seeds
  • 1/2 teaspoon black pepper corns
  • 2 cinnamon sticks
  • 8 cloves garlic
to serve
  • farsaan
  • thinly sliced onions
  • fresh coriander
  • lemon
  • pav
  • lemon wedges
Course main course, snack
Cuisine indian
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
  • 2 tablespoons peanut oil
  • pinch of asafoetida
  • 2 teaspoons cumin seeds
  • 1 cup finely chopped onion
  • 2 cups finely chopped ripe tomatoes
  • 1 teaspoon turmeric powder
  • 4-5 cups mixed sprouts (matki green mung, brown chana etc.)’
  • 1 tablespoon red chili powder
  • 3/4 tablespoon salt
  • finely chopped coriander
For spice mix
  • 1 tablespoon oil
  • 1/2 cup sliced dried coconut / copra
  • 4 medium onions thinly sliced
  • 8 dried bedgi red chillies
  • 2 tablespoons coriander seeds
  • 1 tablespoon cumin seeds
  • 1/2 teaspoon black pepper corns
  • 2 cinnamon sticks
  • 8 cloves garlic
to serve
  • farsaan
  • thinly sliced onions
  • fresh coriander
  • lemon
  • pav
  • lemon wedges
Misal Pav
Instructions
  1. To prepare misal pav, start by preparing the tari or the sprouts curry.
  2. To prepare the fresh masala for the curry, heat oil in a saute pan and add all the ingredients for the spice mix. Fry on a medium flame for 10-12 minutes until the coconut has turned golden brown and the spices are aromatic. Allow this to cool slightly. Transfer into a food processor or mixer jar and finely grind it.
  3. I follow the easy one pot method of sautéing the masala and cooking the sprouts in the pressure pan itself. Use a big sized pressure cooker or pressure pan (~6-7 litre) for the quantities in this recipe.
  4. Heat the 2 tablespoons oil in the pressure cooker / pan. Sprinkle asafoetida. Add the cumin seeds and fry until they splutter.
  5. Fry the finely chopped onions for 5-6 minutes until lightly caramelised. Add the prepared masala and fry for another 3-4 minutes. Combine the chopped tomatoes and fry along with the salt for 3-4 minutes.
  6. Add the turmeric, sprouts, red chilli powder. Fry for 2-3 minutes until well combined. 
Bring a litre of water on the side in the meanwhile.
  7. Add the hot water ~4 cups. Shut the cooker lid with the weight plugged in. Allow for 2 whistles on a high flame. Keep the flame on sim (lowest setting) for another 4-5 minutes and switch off the flame.
  8. Open cooker when pressure subsides. Remove into a serving pot and garnish with coriander.
  9. To serve, keep two pieces of pav in a dish. Ladle hot misal in a bowl. Top with farsaan, sliced raw onions and some more fresh coriander along with
Recipe Notes

More Mumbai specials:

Quick Mumbai Pav Bhaji in under 30 minutes

Sabudana Khichdi made healthy

Quick and healthy Diwali Chivda

beans Curry lentils Maharashtra
by Nandita Iyer 
Leave a Comment

About Nandita Iyer

View all posts by Nandita Iyer

Related Posts

  • 9 Easy Onam Special Recipes to cook for Onam Sadya
  • Thiruvadarai Kali and Thalagam / Eazhu Curry KoottuThiruvadarai Kali and Thalagam / Eazhu Curry Koottu
  • How To Make Vegetable Stock in Under 30 Mins – Vegetarian Stock Recipe
  • 14 ways to cook and eat Drumstick / Moringa leaves
previous post: White Beans Sundal | White beans Recipes
next post: 21 easy tea cake recipes that provide the best company to your cup of tea

Leave Your Comments Cancel reply

Your email address will not be published. Required fields are marked *

 

Subscribe to My Channel

Archives

Categories

Top Recipes

Top Recipes

Featured Recipes

  • Salad Recipes
  • Millet Recipes
  • Summer Recipes
  • Airfryer Recipes
  • Eggless Baking Recipes
  • Vegetable Recipes
  • Tamil Brahmin Recipes
  • Kerala Recipes

AS FEATURED IN

AS FEATURED IN
  • FULL RECIPE POST-
Kathrikka Rasavangi - a traditional Tamil recipe prepared using brinjal / eggplant. This is a kind of sambar but somewhat thicker and we add boiled peanuts to the curry.
.
To serve 4:
Cube 4 brinjals (smaller variety). Cook by boiling in salted water.
Dry roast 1 tbsp Chana Dal, 1 tbsp coriander seeds, 4 dried red chillies, 1/4 tsp fenugreek seeds and 1/4 cup desiccated coconut until Dal is golden brown. Grind to a fine paste with water.
Boil 1/4 cup peanuts. Keep 1 cup cooked tur dal.
Add paste, peanuts, Dal and 1-2 tsp tamarind paste to the cooked brinjal and boil until combined. Season with salt.
Tempering: in hot oil, add mustard seeds, Curry leaves and asafoetida. Transfer over the curry.
Serve with rice.
.
.
.
.
.
.
.
.
.
.
.
 @tastingtable @_betterbutter_ #foodblogfeed #instayum #dosa #tiffin #indianfood #breakfastclub 
@huffposttaste @desi.diaries @goodfoodindia @cookinglight @betterhomesandgardensindia @thekitchen @food52 #vegetarianfoodshare @foodblogfeed  #onmytable #eeeeeats #f52grams  #saffrontrail  #teampixel  #bangalorediaries #bangalorefoodies  #teampixel #pixel2xl @thefeedfeed.vegan #letscookvegan 
#thenewhealthy #eggplant #thefeedfeed #veganglutenfree #curryrecipes #indianfood
  • Sticking to my promise of more spontaneous posts here!
.
This boho-cozy patio just came together this evening. The cane guy got the chairs ready, the pouffes got delivered and the weather turned for the better.
.
I had barely 15 minutes until it turned all cloudy and dark so just clicked a pic to send to my husband. No styling, nothing! But you will see plenty of beautiful pics of this space on my feed. Couple of things that need to be done are hanging the bird cages and fixing a fan - do you say table fan or pedestal?
.
Where I bought what:
⭐️Vintage looking white table that can be extended to 6 feet length - @zefo_india
⭐️Green velvet chair cushions and chindi rug - @amazondotin
⭐️Rest of the chair cushions from @flipkart
⭐️Pouffes @pepperfry_official
⭐️Pine wood chairs -bought from IKEA US
⭐️Old cane chairs- now refurbished in a bright green blue weave
.
Need those chair leg caps because the cane guy did away with them 😂
.
Loved shopping with @trumatter via whatsapp for some of the accessories :)
.
I had the blue green theme in mind and I think it turned out pretty much like how I had visualized it.
.
This was so much more fun that picking up one coordinated and expensive patio set. This is my space and it is a reflection of me :)
.
Tell me how you liked this post 💕🙏🏽
  • All my favourite summer ingredients in one frame - ok may be a couple of them missing ;)
.yogurt
.cucumber 🥒
.mint 🌿
.pomegranate
.black salt
.
For all those who think Indian cuisine is complicated, try this raita made using diced cukes, mint and pomegranate with bare minimum flavours of black salt and roasted cumin. You'll realize that Indian food can be restrained and minimalistic and yet pack a punch.
.
Get the step by step recipe for this on @liebherrappliancesindia
FreshMAG blog-- will link in stories
.
🌿🌿🌿
🌿🌿🌿
QUESTION FOR YOU:
What is your favourite raita?
  • Holidays have started with a bang and it was homemade pizza for dinner on Friday and yesterday :)
.
Always make enough dough and sauce so that you can make pizza for two dinners at least :)
.
Easy tips to make a solid pizza at home on my blog - old post so swipe up from stories.
.
What's your favourite pizza topping? For me, less is more. I'd think my favourite topping is mushroom and some fresh rocket tossed in olive oil.
🍕🍕🍕
  • When the skies put on a show for sunset, you can't help stop in your tracks and soak up all the beauty as time stands still. This sunset filled my heart.
  • I've been struggling without fresh basil in my kitchen garden for more than 4 months now. The cloudy Bangalore winters didn't help and whatever little I had growing, gave up on me.
A smarter gardener would have started the seedlings in early Feb when the weather turns warmer and more sunlight is available in the day. I sowed these seeds 3 weeks ago and now I can see a set of true leaves coming up. SUCH JOY!
With more intensive gardening, I think I need to keep a diary or Excel sheet of all the seeds sown to keep better track of things and also for better learning and reference for the next round of sowing.
Note: leaves are very very tiny. This is a zoomed in shot
  • A gratefulness collage of some of the gifts from my garden for #tamilnewyear - 
May not end up cooking much because it's just two of us at home. Another way to celebrate is to be thankful for all our blessings and my garden is surely one of them.
Wishing all those celebrating a very happy new year and may lots of happiness, love and prosperity come your way.
இனிய தமிழ் புத்தாண்டு வாழ்த்துகள்
  • A happy moment from our last weekend's family trip to Lalbagh nursery. While I was shopping for ferns, seeds and edible plants, I couldn't help clicking a photo of this trolley put together by another gardening enthusiast. Such pretty flowers in colours of the rainbow!
.
There are two kinds of flowering plants. Perennial flowers that grow round the year and Annuals that grow once in the season and die. Annuals need to be planted every spring.
.
I've sown seeds of poppy, gomphrena and calendula this week (this may be a totally wrong season for calendula but no harm trying). These flowers will add colour to my vegetable garden while also getting in the bees, which are important for pollination.
.
I'm on a gardening mood on my blog too. There are two back to back very useful blog posts - one on my fav gardening channels on YouTube and another on growing lemon trees in pots. Go check them out on SAFFRONTRAIL.com
.
QUESTION FOR YOU:
Have you tried growing flowers at home? If yes, which one is your favourite?
.

Follow Me @saffrontrail

Copyright © 2018 · Saffron Trail by Nandita Iyer · Hosted & Managed by Host My Blog