Phew! Making Misal Pav is soooo much more easier than typing it out (or even reading it)! But seriously guys, try not to be intimidated with the long list of ingredients (most of it is what you already have in your pantry) and you are going to be treating yourself to one of the most popular street foods of Mumbai in the comfort of your own cozy homes. (Also, look for the shortcut method in the “my take” section) Also, it is made of sprouts??!! Who’s ever heard of healthy street food huh? 😀

Misal Pav

I am going to give you lots of pictures and ease your way into creating this awesome recipe.Trust me and read along.

First of all, we will be needing sprouts. For this you will be requiring moth beans like in the picture. They are very similar to mung beans but smaller and different in colour. They are easily available in any Indian store. Or you could use just any other bean.

Matki, moth beans

I make my sprouts myself. Soak the moth beans over-night. Drain them out in the morning and wrap them tightly (not very tight) in a damp towel and store in a humid place(I just place it in a mixing bowl and cover it with another mixing bowl). I shall try to post some pictures when I make them next time. For now, I hope the instructions help.

Or keep it short and buy sprouts from a store.

Next, we have four parts to the final assembly on your plate/bowl.

Misal Pav

First, this is called Kat or Spicy Sauce. It is made using a pureed onion-tomato mixture and dry spices. We will be calling the onion-tomato mixture, “masala paste”. OK?


Second, this is called Usal or sprouts-potato stew. For this, I will need you guys to steam the sprouts you made/bought and have a cup of boiled potatoes ready. OK?


Third, the onion-tomato topping.  Simple right?

Topping for Misal Pav

Fourth and the final one, even simpler – store bought pharsan or fried gram flour snacks. I have provided some alternatives, as usual, in the “my take” section.


Now, you assemble them all together, 1-2-3-4. We call this Misal.


You know, you can moderate the spice level and heat with every serving. Customise it to suit your guests taste because the layers come together on each plate.

Serve with some pav/dinner rolls and an extra serving of Kat for the spice-lovers. Dip your pav in kat and then the assembled and enjoy each bite of MISAL PAV!

Misal Pav

Uff! I cannot type or talk anymore. I need a bowl right now! Here’s the recipe for

Misal Pav


Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Serves: 3-4 as a meal, 5-8 as a snack



    For Masala paste (which will go into the Kat):
  • 1 tsp oil
  • 1 inch piece of ginger
  • 2 cloves of garlic
  • 1 cup chopped onions
  • 1 cup chopped tomatoes
  • 1/2 cup grated fresh coconut (or frozen)
  • Water to blend
  • For the Kat:
  • 1 tbsp oil
  • Spice paste
  • 1 tbsp cumin powder
  • 1 tbsp coriander powder
  • 1 tbsp goda masala (or garam masala)
  • 3-5 tbsp red chili powder (or paprika to suit your taste)
  • 1 tsp salt
  • 2 cups water (as per required consistency)
  • For Usal
  • 2 tbsp oil
  • 1 tbsp ginger-garlic paste
  • 1 tsp cumin seeds
  • 3 cups sprouts
  • 1 cup boiled and diced potatoes
  • 1 pinch turmeric
  • 1 tbsp cumin powder (jeera powder)
  • 1 tbsp coriander powder (dhaniya powder)
  • 1 tsp goda masala (or garam masala)
  • Salt to taste
  • 2-3 cups water (as per required consistency)
  • For the topping:
  • 1 cup finely chopped onions
  • 1/4 cup finely chopped tomatoes
  • 2 tbsp chopped cilantro (coriander)
  • 1 cup store-bought sev-pharsan (fried gram flour snacks)


  1. Heat up oil in a pan (meant for the spice paste). Add the ginger, garlic and chopped onions.
  2. Once the onions turn translucent, add the chopped tomatoes and grated coconut. Sauté them for a couple of min and then, turn the heat off. Set aside and let the mixture cool down.
  3. Heat oil in another pot (meant for the usal). Add the cumin seeds and let them crackle.
  4. Add the ginger-garlic paste and all the spice powders (including turmeric, cumin powder, coriander powder and goda masala).
  5. Cook for about a min till the spices blend into the hot oil. Add the salt, steamed sprouts and diced boiled potatoes.
  6. Mix well. Add the water and let the mixture reach a boil. Continue cooking until you attain the desired consistency (which should be like a soup/stew/chili consistency).
  7. The usal is ready. Set aside.
  8. Take the cooled mixture from step 3 and blend it into a smooth paste using water.
  9. Heat oil pan (meant for the kat). Add all the spice powders and mix. Add the spice paste immediately (else the spice powders will burn).
  10. Mix well and cook for a min.
  11. Add water and let the mixture reach a boil and set aside.
  12. Mix the onions, tomatoes and cilantro meant for the topping. Set aside.
  13. For serving, layer a ladle-full of the usal (sprouts stew) from step 7 into a bowl. Add a spoonful (more or less depending on the spice level desired) of kat from step 11
  14. Top it with the onion-tomato mixture from step 12.
  15. Add the final layer of store bought pharsan (snacks).
  16. Serve with warm pav (dinner rolls).

My Take:

1.If you find it hard to find pharsan from a store, top it with some potato chips(classic salted preferably) It will provide the necessary crunch.

2.Another option would be to skip the pharsan altogether which will make the dish less junk-street food-y and more healthy.

3.Make your own sprouts at home or buy them from a store

4.For a super-duper shortcu, add soaked sprouts, diced unboiled potato, masala paste for kat and all other spice powders into a crockpot/pressure cooker and cook. Top the mixture and serve.

Yummily Yours'



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