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easy maharashtrian misal pav

Misal Pav

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!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course, Snack
Cuisine Indian
Servings 8 people


  • 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


  • To prepare misal pav, start by preparing the tari or the sprouts curry.
  • 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.
  • 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.
  • Heat the 2 tablespoons oil in the pressure cooker / pan. Sprinkle asafoetida. Add the cumin seeds and fry until they splutter.
  • 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.
  • 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.
  • 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.
  • Open cooker when pressure subsides. Remove into a serving pot and garnish with coriander.
  • 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


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Sabudana Khichdi made healthy
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