Ingredients
For Usal (Sprouted Lentils Curry)
- 1 cup mixed sprouts (moong, matki, or moth beans)
- 1 medium onion, finely chopped
- 1 medium tomato, finely chopped
- 3 green chilies, chopped
- 1-inch ginger, grated
- 3 garlic cloves, minced
- 1 tsp mustard seeds
- 1/4 tsp asafoetida (hing)
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp god masala or garam masala
- Salt, to taste
- 2 tbsp oil
- 3 cups water
For Topping
- Farsan / sev (crispy snack)
- Onion, finely chopped
- Coriander leaves, chopped
- Lemon wedges
For Serving
- Pav buns (store-bought or homemade)
- Butter, optional
Directions
Misal Pav is one of Maharashtra’s most iconic and flavorful dishes, loved for its perfect blend of spices, textures, and aromas. The dish consists of a spicy curry called Misal, made from sprouted lentils such as moong, matki, or moth beans, which are cooked with a carefully balanced masala of onions, tomatoes, garlic, ginger, green chilies, and traditional Maharashtrian spices. The curry is simmered until the flavors meld together, creating a rich, aromatic, and slightly spicy base.
Traditionally, Misal is served with soft Pav buns that are lightly buttered, making each bite a delightful combination of crunch, softness, and spice. The dish is generously topped with farsan or sev, fresh chopped onions, coriander leaves, and a squeeze of lemon, adding layers of texture and freshness.
Misal Pav is not just a breakfast or snack; it is an experience that embodies the essence of Maharashtrian street food. It’s high in protein, thanks to the sprouted lentils, and packed with flavor that appeals to all taste buds. Whether served piping hot in a local eatery or prepared at home for a hearty meal, Misal Pav is celebrated for its bold flavors, satisfying textures, and comforting appeal.
Perfect for breakfast, brunch, or an indulgent snack, Misal Pav is a dish that brings together health, taste, and tradition in every bite.
Nutrition Highlights
Protein: Comes from the sprouted lentils (mung beans, matki).
Fiber: High due to sprouts, onions, tomatoes, and whole spices.
Carbs: Mainly from pav (bread) and sprouts.
Fat: From cooking oil and optional butter on pav.
Micronutrients: Rich in iron, magnesium, potassium, and vitamin C (from lemon and onions).
Disclaimer: Here’s a nutritional breakdown for 1 serving of Misal Pav (approximately 1 bowl of Misal + 2 pavs + toppings). Values are approximate and can vary based on ingredients, portion size, and cooking methods. The information provided is intended for informational and culinary purposes only and is not a substitute for professional medical advice. Please consult a qualified healthcare provider or nutritionist if you have specific dietary concerns, allergies, or health conditions.
Steps
1 Done | Cook the SproutsWash the sprouts thoroughly. Boil in 2 cups of water until soft but not mushy (about 10–15 minutes). Drain and set aside. |
2 Done | Prepare the Masala BaseHeat oil in a pan. Add mustard seeds and let them splutter. Add asafoetida, chopped onions, ginger, garlic, and green chilies. Sauté until onions turn golden. Add tomatoes, turmeric, chili powder, and garam masala. Cook until tomatoes soften and oil separates. |
3 Done | Combine Sprouts and MasalaAdd the boiled sprouts to the masala. Mix well, add 1–2 cups water depending on desired consistency, and simmer for 10 minutes. Check for salt and adjust spices if needed. |
4 Done | Serve MisalPlace a generous portion of misal in a bowl. Top with farsan/sev, chopped onions, coriander, and a squeeze of lemon. Serve hot with buttered pav on the side. |
5 Done | TipsGod masala: A Maharashtrian spice mix; you can use garam masala if unavailable. Sprouts: Moth beans (matki) give authentic taste. Toppings: Adjust farsan and onions according to preference. Optional: Serve with a side of yogurt to balance the spiciness. |
