Misal Pav

Serving 4-6 People
Preparation 10 Mins
Cook Time 40 Mins

An iconic street food dish from Maharashtra, Misal Pav is great for breakfast or as an any-time snack. Healthy, satisfying and delicious, this spicy curry is traditionally eaten with pav and topped with a generous helping of farsan, chopped onions and a spritz of lemon juice. The curry can be prepared to individual preferences and makes for a great community meal. This versatile dish is a perfect companion to hot chai on a rainy day.

– Recipe co-curated with Neha Mathur


  • Golden Harvest Pulses Misal Mix – 1 cup
  • Peeled and Cubed Potato – 1 cup
  • Vegetable oil – 4 tbsp
  • Mustard seeds – 1 tsp
  • Cumin seeds – 1 tsp
  • Finely chopped Onion – 1/2 cup
  • Curry leaves – 10-12
  • Ginger Garlic paste – 2 tsp
  • Finely chopped Tomato – 1/2 cup
  • Coriander powder – 1 tsp
  • Turmeric powder – 1/2 tsp
  • Goda Masala – 2 tbsp
  • Red Chilli Powder – 1 tsp
  • Salt to taste
  • Lemon juice – 2 tbsp
  • Chopped fresh Coriander – 2 tbsp


For topping

  • Finely chopped Onion – 1/2 cup
  • Finely chopped Tomato – 1/4 cup
  • Sev Mix – 1/2 cup
  • Chopped fresh Coriander – 2 tbsp
  • Finely chopped Green Chilli – 2 tsp
  • Lemon wedges – 4-5


  1. First, wash the Misal mix and then soak it in 3-4 cups of water for 6-8 hours.
  2. Drain the water from the Misal mix and transfer it in a perforated container for sprouting.
  3. Keep the container in a warm place for 24 hours for the sprouts to appear from the beans.
  4. Now transfer the sprouts to a pressure cooker along with potato, 2 tsp salt and 3 cups of water. Cook for 3 whistles on medium heat until the sprouts and potato are softened.
  5. Remove the pressure cooker from heat and let the pressure release.
  6. Now heat vegetable oil in a pan. Once hot, add mustard seeds and cumin seeds and let them crackle for a few seconds.
  7. Add onion and curry leaves, and fry until onion turns slightly brown.
  8. Add ginger garlic paste and fry for 2-3 minutes. Now add tomato and cook for another 2 minutes.
  9. Add coriander powder, turmeric powder, goda masala and red chilli powder and cook for 2-3 minutes.
  10. Now add the cooked sprouts and potato along with the water with which they were cooked in the masala. Add more water and salt if required.
  11. Simmer the heat to low and cook the Misal for 10-12 minutes.
  12. Once the Misal is cooked, add lemon juice and fresh coriander and mix well.
  13. Top the Misal with onion, tomato, sev mix, coriander and green chilli and serve with buttered pav and lemon wedge.

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