Marathi Misal Pav
Misal Pav combines misal (a spicy curry made from sprouted beans) with pav (soft bread rolls) and a variety of toppings like farsan, onions, and lemon. It’s a complete meal bursting with flavor, texture, and aroma.
🫘 Ingredients
For the Usal (Sprout Curry)
Moth beans (matki) – 1 cup (sprouted)
Onion – 1 medium (finely chopped)
Tomato – 1 medium (chopped)
Ginger-garlic paste – 1 tsp
Green chili – 1 (chopped)
Mustard seeds – ½ tsp
Cumin seeds – ½ tsp
Curry leaves – 8–10
Turmeric powder – ¼ tsp
Red chili powder – 1½ tsp
Coriander powder – 1 tsp
Goda masala (or garam masala) – 1 tsp
Salt – to taste
Oil – 2 tbsp
Water – 1½ cups
For the Kat / Tarri (Spicy Red Curry)
This gives Misal its fiery punch 🔥
Onion – 1 large (chopped)
Tomato – 1 large (chopped)
Dry red chilies – 3
Garlic cloves – 4
Ginger – 1 inch
Grated coconut – 2 tbsp (optional but authentic)
Red chili powder – 2 tsp
Goda masala – 1 tsp
Oil – 3 tbsp
Salt – to taste
For Serving
Pav (soft bread rolls) – 8 pieces
Farsan (mixture/sev) – 1 cup
Chopped onion – 1 cup
Chopped coriander leaves – ½ cup
Lemon wedges – to serve
👩🍳 Preparation Steps
🌱 Step 1: Sprouting the Beans
Soak moth beans overnight.
Drain, wrap in a damp cloth, and keep in a warm place for 8–10 hours to sprout.
🍛 Step 2: Make the Usal
Heat oil in a pan.
Add mustard seeds and cumin seeds; let them splutter.
Add curry leaves, onions, and green chili. Sauté until golden.
Add ginger-garlic paste and fry till the raw smell disappears.
Add tomatoes, turmeric, chili powder, coriander powder, and goda masala.
Add sprouted moth beans and salt. Stir well.
Pour water, cover, and cook for 10–15 minutes till the beans soften and the curry thickens slightly.
🌶️ Step 3: Prepare the Kat / Tarri (Spicy Gravy)
Heat oil in another pan.
Sauté onions until dark brown. Add garlic, ginger, and dry red chilies; fry well.
Add tomatoes and cook until soft.
Add coconut, chili powder, and goda masala; sauté until oil separates.
Blend this mixture into a smooth paste using little water.
Return it to the pan, add salt and water as needed, and simmer for 5 minutes.
This forms the bright red, spicy layer that floats over the misal.
🍽️ Step 4: Assemble Misal Pav
In a serving bowl, add a portion of usal (sprouts curry).
Pour a ladle of kat/tarri over it for that signature spice.
Top with chopped onion, farsan, and coriander.
Squeeze fresh lemon juice on top.
Serve hot with toasted pav on the side.
🧡 Optional Additions
Add a dollop of curd for a milder flavor.
Serve with buttermilk or solkadhi to balance the heat.
Some regions (like Kolhapur) serve an extra bowl of tarri on the side for spice lovers.
🌟 Tips for Authentic Marathi Flavor
Use Kolhapuri Masala for extra punch if available.
Goda masala adds depth — don’t skip it.
The tarri should float on top — that’s how true Kolhapuri Misal is served.
🧂 Serving Style
Traditionally, Misal Pav is served in two layers — the base of sprouts (usal) topped with a fiery tarri — garnished generously with farsan, onion, and coriander. The pav is lightly buttered and toasted before serving.