BreakfastBrunchMain Course

Misal Pav

Name: Misal Pav
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 4 servings
Cuisine: indian, maharashtrian
Ingredients: 0.5 cup moth bean sprouted; 1 pcs yellow onion finely chopped; 1 tbsp ginger garlic paste; 1 pcs tomato finely chopped; 0.5 tsp turmeric powder; 1 tsp red chili powder; 1 tsp garam masala; 1 tsp coriander powder; 2 cup water; 1 tsp salt; 2 tbsp oil; 0.25 cup dry coconut grated; 0.5 pcs yellow onion roughly chopped; 10 g ginger; 3 clove garlic; 1 pcs cinnamon stick 1-inch; 2 pcs clove; 1 pcs black cardamom; 1 pcs star anise; 1 pcs bay leaf; 2 tbsp red chili powder; 1 tbsp coriander powder; 0.5 tsp turmeric powder; 1 tsp garam masala; 4 cup water; 1.5 tsp salt; 3 tbsp oil; 8 pcs pav bread; 1 cup farsan; 0.5 pcs yellow onion finely chopped

Experience the vibrant flavors of Maharashtra with this authentic Misal Pav. A spicy, aromatic sprouted moth bean curry (usal) is bathed in a rich, thin gravy (rassa), then crowned with crunchy farsan, fresh onion, and a squeeze of lemon. Served with soft pav bread, this dish is a delightful explosion of textures and tastes, perfect for a hearty breakfast or a satisfying meal.

An original recipe by Forkin

Total time: 1 hr 25 min
Serves: 4
Difficulty: Medium

Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

usal

0.5 cupmoth bean, sprouted
1 pcsyellow onion, finely chopped
1 tbspginger garlic paste
1 pcstomato, finely chopped
0.5 tspturmeric powder
1 tspred chili powder
1 tspgaram masala
1 tspcoriander powder
2 cupwater
1 tspsalt
2 tbspoil

rassa

0.25 cupdry coconut, grated
0.5 pcsyellow onion, roughly chopped
10 gginger
3 clovegarlic
1 pcscinnamon stick, 1-inch
2 pcsclove
1 pcsblack cardamom
1 pcsstar anise
1 pcsbay leaf
2 tbspred chili powder
1 tbspcoriander powder
0.5 tspturmeric powder
1 tspgaram masala
4 cupwater
1.5 tspsalt
3 tbspoil

for serving

8 pcspav bread
1 cupfarsan
0.5 pcsyellow onion, finely chopped
1 pcslemon, cut into wedges
0.25 cupcilantro, freshly chopped

Equipment

Medium Saucepan · Large Pot or Dutch Oven · Blender · Dry Pan · Chef's Knife · Cutting Board · Measuring Cups · Measuring Spoons · 2× Stirring Spoon · 4× Serving Bowls

The method

Step by step

1
Rinse the moth beans thoroughly and soak them in plenty of water overnight, or for at least 8 hours, to encourage sprouting. Drain and rinse again before use.
Cook’s note: Sprouting the moth beans enhances their nutritional value and makes them easier to digest. If you don't have time to sprout, you can use pre-sprouted moth beans or simply soak them for 4-6 hours.
2
Prepare the 'usal' (moth bean curry): Heat 2 tablespoons of oil in a medium saucepan or pot over medium heat.
About 1 min
Cook’s note: Using a heavy-bottomed pot will help distribute heat evenly and prevent sticking.
3
Add the finely chopped yellow onion to the hot oil and sauté, stirring frequently, until it becomes translucent and soft, about 5-7 minutes.
About 6 min
Cook’s note: Properly sautéing the onions forms the flavor base for the curry. Don't rush this step.
4
Stir in the ginger-garlic paste and cook for 1 minute, until fragrant and the raw aroma dissipates.
About 1 min
Cook’s note: Fresh ginger-garlic paste offers the best flavor. If using store-bought, ensure it's of good quality.
5
Add the finely chopped tomato and cook, stirring occasionally, until it breaks down, softens, and the oil begins to separate from the mixture, approximately 5 minutes.
About 5 min
Cook’s note: Cooking the tomatoes until the oil separates indicates that their acidity has mellowed and their flavors have concentrated.
6
Reduce the heat to low. Stir in 0.5 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon garam masala, and 1 teaspoon coriander powder. Cook for 30 seconds, stirring constantly, to toast the spices.
About 1 min
Cook’s note: Toasting the spices briefly in oil enhances their aroma and deepens their flavor. Be careful not to burn them.
7
Add the sprouted moth beans and 2 cups of water to the pot. Season with 1 teaspoon of salt.
About 1 min
8
Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the moth beans are tender but still hold their shape.
About 18 min
Cook’s note: Check the tenderness of the beans by tasting one. They should be soft but not mushy.
9
While the usal simmers, prepare the 'rassa' (spicy gravy). In a separate dry pan over medium-low heat, dry roast the grated dry coconut, stirring constantly, until it turns light golden brown and becomes aromatic, about 2-3 minutes.
About 3 min
Cook’s note: Dry roasting the coconut intensifies its flavor. Watch it carefully, as coconut burns very quickly.
10
Remove the roasted coconut from the pan and set it aside. Add 1 tablespoon of oil to the same pan and sauté the roughly chopped 0.5 yellow onion, 1 gram ginger, and 3 cloves of garlic until they are golden brown and softened, about 5 minutes.
About 5 min
Cook’s note: Sautéing these aromatics until golden brown adds depth and sweetness to the rassa.
11
Transfer the roasted coconut, sautéed onion mixture, cinnamon stick, 2 cloves, black cardamom, star anise, and bay leaf to a blender. Add a splash of water (about 1/4 cup) and blend until a very smooth, fine paste forms.
About 3 min
Cook’s note: Achieving a very smooth paste is crucial for a silky rassa. Add water gradually if needed to help the blending process.
12
Heat 2 tablespoons of oil in a large pot or Dutch oven over medium heat.
About 1 min
13
Add the prepared rassa paste to the hot oil and cook, stirring frequently, for 5-7 minutes, until the paste darkens slightly and the oil begins to separate from the mixture.
About 6 min
Cook’s note: This step, known as 'bhunao', is essential for developing the rich flavor of the rassa. Don't rush it.
14
Reduce the heat to low. Stir in 2 tablespoons red chili powder, 1 tablespoon coriander powder, 0.5 teaspoon turmeric powder, and 1 teaspoon garam masala. Cook for 1 minute, stirring continuously, to toast the spices.
About 1 min
Cook’s note: Adjust the amount of red chili powder to your preferred spice level. For a spicier rassa, you can add more.
15
Pour in 4 cups of water and add 1.5 teaspoons of salt. Increase the heat to high and bring the rassa to a rolling boil. Once boiling, reduce the heat to low, cover, and simmer for 10-15 minutes, allowing the flavors to meld and deepen.
About 13 min
Cook’s note: The rassa should be thin and watery, as it is meant to be poured generously over the usal. If it's too thick, add a little more hot water.
16
To assemble Misal Pav, place a generous portion of the hot usal (moth bean curry) into a serving bowl.
About 1 min
17
Ladle a generous amount of the hot, thin rassa over the usal, ensuring the beans are well-covered.
About 1 min
Cook’s note: The ratio of rassa to usal is a matter of personal preference, but typically the rassa is abundant.
18
Garnish immediately with a handful of farsan, finely chopped yellow onion, and fresh cilantro. Serve alongside soft pav bread and lemon wedges for squeezing.
About 1 min
Cook’s note: For an extra touch, lightly toast the pav bread with a pat of butter or a drizzle of oil on a griddle until golden brown.

Keep it good

Cook’s note:

Misal Pav is traditionally served with a side of extra rassa (tarri) for those who prefer it spicier and wetter. You can also add a dollop of yogurt or a sprinkle of sev (fine chickpea noodles) for additional texture. This dish pairs wonderfully with a hot cup of chai or a refreshing glass of buttermilk.

Storage

Store the leftover usal and rassa separately in airtight containers in the refrigerator. The farsan should be stored at room temperature in an airtight container to maintain its crispness.

Reheating

Gently reheat the usal and rassa in separate saucepans over medium-low heat, stirring occasionally, until heated through. Do not boil vigorously. Serve with fresh garnishes and pav.