Misal Pav (Spicy Maharashtrian Sprouted Bean Curry)
مسل پاؤ (مہاراشٹر کا تیز انکرت دالوں کا سالن)
Misal pav is Maharashtra's spicy answer to a hearty breakfast: sprouted beans cooked in a thin, fiery red gravy called *kat* or *tarri*, ladled into a bowl and piled high with crunchy farsan (a mix of fried gram flour noodles and savoury bits), raw onion and coriander, with soft pav on the side. Each town claims its own style; Kolhapur's is famously hot. This home version uses sprouted green moong and a roasted coconut-onion masala.
- ⏱ Total: 55 min
- Prep: 20 min
- Cook: 35 min
- Medium
- Serves 4
Method
Tap a step when it is done.
Cook the sprouts with the turmeric, ½ tsp salt and 2 cups of water for 10–12 minutes until just tender but not mushy.
Dry-roast the sliced onion in a pan until browned, then the coconut until golden. Grind with the garlic, ginger and a little water to a paste.
Heat the oil in another pot. Crackle the mustard seeds, add the curry leaves and tomatoes and cook until soft. Add the onion-coconut paste, chilli powder and goda masala and fry for 5 minutes until the oil turns red and floats.
Add 2 cups water, the tamarind, jaggery and remaining salt and simmer for 10 minutes to make the thin, spicy kat. Add the cooked sprouts and simmer 5 minutes more.
To serve, ladle the misal into bowls with plenty of red gravy and top with farsan, chopped onion and coriander. Serve with pav and lemon wedges.
Kitchen notes
To sprout moong, soak overnight, drain and leave covered in a warm place for 1–2 days, rinsing once a day.
The farsan goes on just before eating so it stays crunchy.
Serve extra kat on the side; people like to pour more as they eat.
Maharashtra’s spicy breakfast
Misal (from a Marathi word meaning “mixture”) is eaten all over Maharashtra, and every town has a famous misal house with a queue out the door. Pune’s versions are balanced and slightly sweet; Kolhapur’s are known for a fiery red kat that makes eyes water; Nashik’s are known for a dark, spicy gravy. It’s a breakfast for people who like to start the day with heat.
Sprouts and kat
Sprouted moth beans or green moong give the dish its protein and a fresh, nutty bite. The kat is a thin, oily, red gravy made from a roasted onion and coconut paste with chilli and goda masala, a sweetish Maharashtrian spice blend. The red oil that floats on top is called tarri, and true fans ask for extra.
The crunchy topping
Misal is all about contrast: hot, wet gravy and cold, crunchy farsan, raw onion and coriander, eaten with soft pav to soak everything up. Add the toppings just before eating.
Serving
Serve with pav, lemon wedges and a glass of masala chaas or masala soda to put out the fire. For a milder Mumbai street dish, see pav bhaji.
Questions people ask
What can I use instead of farsan?
Any crunchy savoury mix: sev, Bombay mix, aloo bhujia or even crushed crisps.
Can I use canned beans?
Sprouts give the classic texture, but mixed canned beans or chickpeas make a quick version.
Nutrition (estimate, per serving)
- Calories
- 480
- Protein
- 18 g
- Fat
- 20 g
- Carbs
- 58 g
