Popular Traditional Maharashtrian Misal Pav is a spicy curry with sprouted moath beans or mixed sprouts and is served hot topped with a dash of farsan and finely chopped onions and lemon wedges  along with Pav.


  • 5 to 6 tbsp oil
  • 1/2 tsp mustard seeds
  • A pinch of asafoetida
  • A sprig of curry leaves
  • 11/2 cups sprouted matki ( moath beans) or mixed sprouts
  • 1 potato chopped into small cubes
  • 2 onions very finely choppd
  • 1 tomato very finely choppd
  • 2 to3 tbsp dry grated coconut or freshly scraped coconut
  • 1/2 tsp ginger, 6 to 8 cloves of garlic, crushed using a mortar and  pestle
  • Two pinches turmeric powder
  • 4 to 5tsp kashmiri red chilli powder(adjust to individual taste)
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/4 to 1/2 tsp garam masala powder
  • Salt to taste
  • Finely chopped onion , coriander leaves to garnish , lime wedges and mild flavoured farsan to top the Misal.


  • Roast fresh coconut till brown on low flame. Grind it to a smooth paste along with a pinch of turmeric, 1 tsp. red chili powder and keep aside.
  • Heat 5 tbsp. oil in a nonstick/ ceramic pan, add mustard seeds, when they splutter add a pinch of asafetida, add finely chopped onions, sauté well till its light brown in color then add ginger garlic paste, curry leaves, sauté well till you get the aroma.
  • Add turmeric powder, red chili powder, sauté well , add chopped tomatoes, sauté till oil leaves the sides. Add sprouted matki and chopped potato, sauté well, then add hot water just enough to cook the sprouts and potatoes.
  • When 3/4th done add the ground masala and a little water to get even consistency. Add coriander powder, cumin powder and let it boil. Lastly add garam masala, salt and cook till done. Garnish with coriander leaves.
  • While serving take Misal  in a bowl, add finely chopped onion, mild flavored farsan and a dash of lemon. Serve with pav/ bread.


  • Use mild flavored mix farsan so that the basic flavor of misal remains intact
  • If using dry coconut roast it in a tsp. of oil to get maximum flavour
  • Adding hot water gives the oily look to the Misal