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Wednesday 30 September 2020

misal pav recipe | how to make maharashtrian misal pav recipe



Ingredients :





For Usal:


  • Sprouted moth seeds - molake banda madike athava metige kalu 2 cups
  • De skinned and Cubed potato 1
  • Turmeric powder 1/4 teaspoon
  • Salt 1/2 teaspoon

  • For Kat / Raasa (thin Spicy Gravy):

  • To grind

  • Dry coconut (Grated or cut to small pieces) a few
  • 1big onion finely chopped

  • 2 tomatoes - chopped
  • 2 garlic cloves
  • 1/2 inch Ginger - chopped

  • Cooking oil 1 tablespoon
  • 1/2 tsp Mustard
  • 1/2 tsp cumin seeds (jeera) 
  • a pinch Asafoetida (Hing)
  • 1/2 tsp Turmeric powder (haldi)
  • 1 tsp red chilli powder
  • 1 tsp Coriander powder (dhania powder )
  • 1/2 tsp Cumin powder ( Jeera powder )
  • 1/2 tsp Garam masala powder
  •  Kasuri Methi powder 1 tablespoon
  • Jaggery 1 small piece
  • Finely chopped green chillies 2
  • Finely chopped coriander leaves
  • Curry leaves a few
  • 1 tbsp Coriander leaves chopped
  • Salt to taste

  • To make Misal pav

  • Finely chopped onions 1-2
  • Finely chopped coriander leaves
  • Lemon pieces 2
  • Farsan / Mixed Namkeen / Mixture 1 cup

Recipe video : 





Procedure : 




  • How to sprout moth seeds or metagi kalu molake kalu

  • Wash and soak the moth seeds or metagi kalu in water overnight.
  • In the morning drain the water and spread the seeds in sprout maker box.
  • If you don't have the sprout maker box, you may put the soaked seeds in a thin muslin cloth or " madi panche" and tie it tightly.
  • After 12 to 15 hours you will get well sprouted seeds.
  • Cooking the metige kalu :

  • In a pan take the moth bean sprouts.
  • Add de skinned small cubes of a potato.
  • Add water, 1/2 teaspoon salt and 1/2 teaspoon turmeric powder.
  • Cook to three whistles.
  • Set it aside.

  • How to prepare Thin spicy gravy Kat / Tarri / Rasa


  • Dry roast dry coconut pieces. 
  • Heat 1 tbsp oil in a pan and add chopped onions, garlic and chopped ginger.
  • Fry until they turn slight golden brown. 
  • Add chopped tomatoes and fry till tomato becomes soft and mushy.
  • Switch off and cool completely. 
  • Once it's cool, grind coconut and onion tomato mix to a very smooth paste. 
  • Again take a pan and add 2 tbsp of oil. 
  • Add mustard seeds and let them splutter.
  • Add jeera.
  • Next add hing.
  • Now add coriander powder, cumin powder, garam masala powder, turmeric powder, red chilli powder and mix well.
  • Next pour in the ground gravy mix and cook for a few minutes till the colour changes.
  • Add the jaggery and salt.
  • Now add the cooked metagi kalu sprouts and cooked potato cubes, curry leaves, kasuri Methi powder and cook with the lid covered for 8 to 10 minutes.
  • Switch off the heat.

  • To serve Misal Pav : 




  • In a deep bowl or plate add 1 ladle of matki usal.
  • Pour in 1 ladle of piping hot Tarri/Kat (gravy) on top it. 
  • Sprinkle liberally finely chopped onions and coriander leaves.
  • Add a layer of mixed farsan or namkeen.
  • Serve them hot with pav (buns) and a lemon piece. Unlike pav bhaji, the pav or the buns are generally not roasted.
  • But if you prefer and like roasted buns, you can roast them by using butter.
  • I did!!!