The first time I had misal pav was off a steel plate at a roadside stall in Pune, and I remember my eyes watering before I’d even taken a bite, just from the smell of the tarri.
What is Misal Pav?
Misal pav is a spicy Maharashtrian curry made from sprouted moth beans (matki), simmered in a fiery, flavour-packed gravy called tarri and piled high with crunchy farsan, chopped onions, coriander and a squeeze of lime. It’s served alongside soft, buttered pav that you dunk straight into the curry. Somewhere between a snack, a breakfast and a full meal, misal pav is loud, messy and completely addictive.
Where Misal Pav Comes From
Misal pav hails from Maharashtra, where you’ll find a different version of it in nearly every city – Kolhapuri misal is fierce and red, Puneri misal leans sweeter and milder, and Nagpur’s version brings its own spice blend into the mix. It’s traditionally eaten as breakfast or a mid-morning meal, especially on weekends, and is a fixture at roadside stalls, irani cafes and wedding breakfasts across the state. For many Maharashtrians, misal pav is comfort food and a point of regional pride, all in one bowl.
Health Benefits of Sprouted Moth Beans (Matki)
Matki, or moth beans, are the real backbone of this dish, and sprouting them makes all the difference nutritionally.
- Sprouted moth beans are rich in plant protein, making misal a genuinely filling vegetarian meal
- Sprouting increases the availability of vitamins B and C, and makes the beans easier to digest
- They’re high in fibre, which supports gut health and helps keep you full for longer
- Moth beans are naturally low in fat and a good source of iron and folate
Ingredients:
- 1 cup moth beans (matki), sprouted
- 2 onions, finely chopped
- 2 tomatoes, finely chopped
- 3-4 tbsp goda masala or misal masala
- 1 tsp red chilli powder (adjust to taste)
- 1/2 tsp turmeric powder
- 1 tsp ginger-garlic paste
- 2 tbsp oil
- Salt to taste
- 6 pav (dinner rolls)
- 1 cup farsan (sev or mixed namkeen)
- 1 onion, finely chopped, for garnish
- Fresh coriander leaves, chopped
- Lime wedges, to serve
Instructions:
Step 1: Cook the sprouted moth beans
Pressure cook the sprouted matki with a pinch of salt and turmeric until soft, about 3-4 whistles. Set aside with its cooking liquid.
Step 2: Make the tarri (gravy base)
Heat oil in a pan and saute the chopped onions until golden. Add ginger-garlic paste and cook for a minute, then add the tomatoes and cook until they break down completely.
Step 3: Add the spices
Stir in the goda masala, chilli powder and salt. Cook the masala on low heat for 5-6 minutes until the oil starts separating and the mixture smells deeply aromatic.
Step 4: Simmer the curry
Add the cooked matki along with its water, then add more water to reach a thin, pourable consistency. Simmer for 10-15 minutes so the flavours come together, then adjust salt and spice.
Step 5: Assemble and serve
Ladle the hot tarri into a bowl, top generously with farsan, chopped onion and coriander. Serve immediately with buttered pav and a lime wedge on the side.
Tips:
Make the tarri a day ahead – misal always tastes better the next day once the spices have had time to sit. Add the farsan only right before serving so it stays crunchy instead of turning soggy. If you can’t find goda masala, a mix of garam masala with a little extra chilli powder and a pinch of jaggery will get you close.
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