Misal Pav

Misal Pav
Photo Credits: Ketan.wa via wikis

Spicy, flavorful, watery gravy called Misal served with Indian puffed buns or pav, Misal Pav is a popular Maharashtra-Indian breakfast. Garnished with fried Bengal gram flaky fritters, called farsan it is often eaten at brunch or even also as a snack.


  • Sprouts (of choice), boiled and drained                              1/2 cup
  • Bengal gram flaky fritters (chana dal snack mixture)         100 grams
  • Pav (Indian puffed buns)                                                   4
  • Onion, peeled and chopped                                               1 small
  • Tomatoes, finely chopped                                                 2 medium
  • Ginger – garlic paste                                                         1 teaspoon
  • Green Chili paste                                                              1 teaspoon
  • Curry leaves                                                                     8 – 10
  • Fresh Coriander (Cilantro), chopped                                  2 tablespoons
  • Mustard seeds                                                                  1 teaspoon
  • Hing (Asafetida)                                                               Pinch
  • Turmeric powder                                                              1/2 teaspoon
  • Coriander powder                                                             1 teaspoon
  • Garam Masala                                                                  1/2 teaspoon
  • Kashmiri red chili powder                                                1 teaspoon
  • Salt                                                                                  To taste
  • Water                                                                              As required
  • Cooking oil                                                                       1 tablespoon


  1. Put a pan or wok on medium heat with oil in it. Once it heats up, add mustard seeds, asafetida and curry leaves.
  2. When mustard and curry leaves start to crackle add in chopped onions; stir and sauté for 4 – 5 minutes or until light brown and translucent.
  3. Now add ginger-garlic paste and green chili paste, stir and sauté for 2 minutes more.
  4. Add chopped tomatoes, stir and cook for 4 – 5 minutes or until tomatoes are done well then add in rest of all dry spices except Garam Masala.
  5. Stir and cook for 2 – 3 minutes and then pour in 2-1/2 cups of water.
  6. Stir and let the gravy come to a boil. Lower the heat and simmer covered for 5 minutes.
  7. Add in pre-boiled and drained sprouts. Stir and simmer covered for 10 minutes more.

Tip: Since it should remain watery so and some if you feel the gravy is getting thick.

  1. Add Garam Masala and stir. Also check and adjust seasonings; simmer for 2 – 3 minutes more then turn off the heat.
  2. Add chopped fresh coriander and cover the gravy. Let it stand for 5 minutes.
  3. Transfer into serving bowls and garnish with Bengal gram flaky fritters. Serve hot with warmed Indian buns along with onion salad, lemon wedges and chutney.

Preparation Time: 50 minutes

Serves: 2

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