Misal Pav Recipe

What is Misal Pav

Misal Pav is a popular and flavorful street food from Maharashtra, made up of two main components: Misal, a spicy dry curry made from sprouted moth beans and a special ground masala called Vatan, and Tarri (also known as Kat or Rassa), a fiery red, thin gravy that’s poured over the misal before serving. It’s typically enjoyed with buttered pav (bread rolls), and topped with farsan, chopped onions, and a squeeze of lemon.

This hearty and wholesome dish is packed with bold spices, protein, fiber, and carbs—making it not just delicious but also filling and nourishing. Misal Pav is usually served as a snack or breakfast and holds a special place in Maharashtrian cuisine.

This is the Kolhapuri Misal Version

To make traditional Kolhapuri Misal, you start with a base layer of potato curry spread on the serving plate. This is followed by a generous helping of spicy sprouted bean curry, known as usal. Next, the signature spicy thin gravy called tarri (also called kat or rassa) is poured over the top. The dish is then garnished with crunchy farsan (savory Indian snack mix), fresh cilantro, lemon juice, and finely chopped onions. Everything is mixed together before eating, which is why it’s called misal—meaning “mixture” in Marathi.

If you’re looking for a quicker option, I also have an Instant Pot recipe for Mumbai Matki Misal on the blog. However, this post walks you through the detailed, authentic process of making classic Maharashtrian Kolhapuri Misal Pav from scratch, perfect for those craving the real street food experience at home.

To make Misal Vatan Masala

The heart of an authentic Kolhapuri Misal Pav lies in its flavorful Vatan Masala—a ground spice blend that adds depth, aroma, and that signature fiery punch.

🌿 Whole Spices – This homemade masala includes coriander seeds, cumin seeds, black peppercorns, white or black sesame seeds, poppy seeds, cloves, green cardamom, and cinnamon. These spices lend the Vatan its earthy, rustic, and robust flavor—true to traditional Maharashtrian cooking.

🥥 Coconut – I’ve used fresh coconut chunks in this recipe for a rich, creamy texture. You can also substitute with dry, unsweetened shredded coconut or desiccated coconut if fresh isn’t available.

🧄🧅 Aromatics – Onion, ginger, and garlic are essential to bring that extra zing, body, and aroma to the masala. They form the flavorful base of the curry.

Other ingredients

To build the layers of flavor in this Kolhapuri Misal Pav, you’ll need a few key ingredients beyond the Vatan masala:

• 🫘 Sprouts – I’ve used a mix of dry moth beans (matki) and mung beans (green gram) that I sprouted at home. Sprouting enhances their nutritional value, making them rich in protein and fiber. For convenience, you can also use frozen or store-bought sprouted beans.
• 🥔🧅 Vegetables – The two basic veggies you’ll need are potatoes and onions. Potatoes form the base layer in the dish, while onions add sweetness and texture to the curry.
• 🌿 Spices, Herbs and Aromatics – Mustard seeds, cumin seeds, fresh curry leaves, green chilies, Kashmiri red chili powder (for color and mild heat), turmeric powder, and chopped cilantro bring aroma, color, and depth to the dish.
• 🔥 Kolhapuri Kanda Lasun Masala – This signature onion-garlic spice blend is commonly used in Kolhapuri cuisine. It adds a smoky, spicy kick and authentic flavor. You can make it at home or find it at Indian grocery stores or on Amazon. (Kanda means onion, and Lasun means garlic in Hindi.)

These ingredients come together to create the bold, layered, and hearty flavor that Misal Pav is famous for.

Finishing ingredients

The final garnishes and accompaniments are what complete the Kolhapuri Misal Pav experience, adding contrast in texture, freshness, and flavor.

• 🍞 Bread (Pav) – Misal is traditionally served with Ladi Pav, similar to what’s used in popular Indian street foods like Vada Pav and Pav Bhaji. You can also use dinner rolls, burger buns, sourdough, sliced bread, or any gluten-free or healthier bread option. Just make sure the bread is soft and not sweet, as sweetness can overpower the spicy misal.
• 🔥 Farsan – This dry, spicy, and crunchy savory snack mix adds essential texture and flavor. Look for Misal Farsan at Indian grocery stores—it’s specifically made for this dish. If unavailable, use sev, mixture, or bhujia as substitutes. The farsan soaks up the spicy tarri and adds that irresistible crunch.
• 🧅🌿🍋 Onions, Cilantro and Lemon Juice – These final toppings are non-negotiable. Chopped raw onions bring sharpness, fresh cilantro adds brightness, and a squeeze of lemon juice lifts the whole dish with a pop of acidity.

Together, these finishing touches elevate Misal Pav into a well-rounded, vibrant, and satisfying Maharashtrian street-style meal.

To make Misal vatan masala

1. Roast coriander seeds, cumin seeds, peppercorns, cloves, cardamom pod, poppy seeds, sesame seeds, and cinnamon in oil for 2 minutes on low to medium flame. Chef Tip - They should be lightly roasted and not change color.
2. Transfer to a plate and allow it to cool.

3. In the same pan, roast garlic, ginger, onion, and coconut shreds. Add a teaspoon of more oil if needed. Roast for 4 minutes. Chef Tip - You can also use a grill pan here.
4. Transfer to the same plate. Allow it to cool down completely.

5. Then transfer all the contents to a blender jar.
6. Grind it to a smooth paste by adding water gradually. Keep this misal Vatan aside for now.

To cook the sprouts

7. Add water, turmeric powder, and sprouts to a pan. Mix, cover, and cook it for 15 minutes or till the sprouts are almost done, on medium flame.
8. Strain and reserve the water. That will be used to make the Tarri. Keep the cooked sprouts aside for now and then use it to make the curry.

To make the Tarri

9. Heat oil in the pan and fry the onions till they turn light golden brown. This could take 4-5 minutes on medium flame.
10. Lower the flame and then add the Kolhapuri Kanda Lasoon masala, Kashmiri red chilly powder, and turmeric powder. Mix and sauté for 2 minutes.

11. Now add the ground paste along with salt. Mix and cook till the masalas are all well cooked. It could take 12-15 minutes on medium flame. Chef Tip - Add little hot water if the mixture gets too dry. Keep stirring the masala and don't forget to scrape the sides of the pan as it cooks.
12. Then add the sprouts water. I got 3.5 cups of stock. Mix and adjust the consistency as needed. I added an additional cup of water. It should be thin pouring consistency. Ensure there are no lumps.

13. Cook this Tarri for 20 minutes or till the oil floats on top, on medium flame. There is no need to cover the pan. Check and add salt if needed.
14. Then add chopped cilantro and give it a good mix. Tarri is now ready. You can transfer this misal masala to a large bowl and keep it aside.

To make Matki chi Bhaji

15. Heat oil in a pan and temper mustard seeds. Once they splutter, add the minced green chillies.
16. Then add the cooked spouts.
17. Followed by turmeric powder, Kashmiri red chilly powder, Kolhapuri Kanda Lasoon masala, and salt.
18. Mix and cook this for 5-6 minutes. Keep stirring at intervals. Garnish with chopped cilantro. Matki chi bhaji is ready. Transfer to a bowl and keep it aside.

To make the potato bhaji

19. Boil, peel, and mash or grate 3 potatoes.
20. Heat oil in the same pan. Temper mustard seeds, cumin seeds, curry leaves, and green chillies. Then add onions and saute till they turn translucent.
21. Now add the mashed potatoes along with salt and turmeric powder.
22. Mix and cook for 4-5 minutes. Keep mashing some potatoes while cooking. Garnish with chopped cilantro. Mix and take it off the flame. Transfer to another bowl.

To assemble the misal pav

25. On a small serving plate, add a portion of potato bhaji.
26. Then add the matki chi bhaji on top.

27. Top with a generous helping of farsan.
28. Pour the tarri on top.

29. Garnish with chopped onions and cilantro.
30. Add some lemon juice on top and serve with pav. If you want, you can also toast the pav with butter to give it more flavor.

Serving suggestions 🍽 

Traditionally, Misal Pav is served with soft Ladi Pav, water rolls, or pita bread—basically any non-sweet bread that can soak up the flavorful tarri. If you’re gluten-free, feel free to use gluten-free bread or even a hearty whole grain roll.

If the Misal feels too spicy 🌶, add a spoonful of yogurt on top to balance the heat. You can also enjoy it with buttermilk, a glass of chaas, or even my fun twist—Chaas Popsicles—to cool things down!

This spicy sprouts curry also tastes incredible with steamed rice. For healthier options, try pairing it with cauliflower rice, brown rice, or quinoa.

Misal Pav is a versatile dish that can be served:

• 🥐 For breakfast or brunch
• 🫖 As a snack with tea or coffee
• 🍽️ As a wholesome lunch or dinner
• 🎉 At potlucks, parties, festive occasions, or weekend gatherings

Whether you’re celebrating or simply craving something comforting and bold, this authentic Maharashtrian Misal Pav hits the spot every time.

Top recipe tips 💭

One way to cut down on cooking time when making Kolhapuri Misal Pav is to combine the sprouts curry (usal) and the tarri (spicy rassa) into one dish instead of preparing them separately. You can also skip the separate potato bhaji and simply add boiled, cubed potatoes directly into the curry. This not only reduces cooking steps but also saves on clean-up. To speed things up, consider using multiple pans and cook different elements simultaneously. These small adjustments can help you enjoy an authentic Misal Pav without spending hours in the kitchen.

Recipe FAQs 📖