Post published on July 14, 2021 by vspiceroute

Last post modified on August 14, 2022 by vspiceroute


Misal Pav

Misal Pav originated in Maharashtra. There are so many different versions of this dish, Nagpur Misal, Kolhapur misal that is super spicy and Pune misal that has yogurt. I always grew up eating Mumbai Misal that had very simple ingredients and had perfect balance of flavors. Even today when I go back, we make a point to eat this next day after we land. It tastes so delicious and always keeps us craving for more. 
It consists of sprouts that is cooked into a spicy curry that is garnished with chopped onions, farsan and cilantro and served with a lime wedge and bread. This dish is so comforting and filling and it includes all the food groups. I love the tangy and spicy taste of it. I make this dish every few weeks and we enjoy this dish as a meal. To make it healthy, I skip the farsan and eat the curry topped with crunchy onions and it tastes absolutely delicious just like that. I have a very simple recipe and it won’t take you a lot of time to make. My son loves this dish as it has the crunch from the farsan. It is completely vegan and you can subtract ginger garlic and onions to make it jain. If you haven’t tried this dish, it is definitely worth trying. 
Don’t forget to tag me when you make it.
Prep Time 15 minutes
Cook Time 20 minutes
Course Breakfast, Brunch
Cuisine Indian, Indian Street Food
Servings 2 people


  • 1 tbsp olive oil modify if you want to make it healthy
  • 1/4 tsp asafetida hing powder
  • 1 cup moth beans(dry) soaked overnight and cooked
  • 1 tsp cumin seeds
  • 2 tsp ginger garlic paste
  • 1 cup onions chopped
  • 1 cup tomatoes diced
  • 1 cup tomatoes cut into long strips
  • 3 tsp red chili powder modify if you want it less spicy
  • 1/2 tsp turmeric powder
  • 2 tsp goda masala or garam masala
  • salt as needed
  • 1/2 cup chopped cilantro
  • 1/2 cup shredded coconut
  • 2 cups of water
  • 3-4 lime wedges
  • 2 cups farsan


  • Soak the moth beans overnight and cook the moth beans next day on high pressure for 20 minutes with salt added
  • Take a wide pan, on medium heat add oil to the pan
  • Add cumin seeds and asafetida powder
  • Once it sizzles add 1/2 cup chopped onions and ginger-garlic paste
  • Now add chopped tomatoes and cook everything till it forms a paste
  • Add the cooked moth beans
  • Add the goda masala or garam masala, red chili powder, turmeric powder and salt and mix everything
  • Now add water and cover with a lid and cook for 10 minutes
  • Now add tomatoe strips and shredded coconut and cook for 10 more minutes
  • Turn off the heat
  • Serve immediately with Pav or bread, chopped onions, chopped cilantro, lime wedges on side and farsan
  • Place the chopped onions, cilantro on top of the curry, squeeze fresh lime juice and add farsan on the top right before eating.
  • Dip the bread in the curry and farsan mix


  1. It’s ok to replace moth beans with other beans if you don’t have it available. I have made this dish with sprouted mung beans and sprouted Kala chana in past 
  2. If you can’t find Goda Masala, you can use garam masala instead. The Goda masala gives you a closer taste to the actual misal but I have used both and it tastes good either way 
  3. I have used different types of farsan, as long as it’s something crunchy it will taste good. You can be innovative with this one 
  4. You can completely skip farsan and bread and eat the curry by itself with onions to make it healthy 
  5. This dish can be eaten for lunch or breakfast 
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