Authentic Maharashtrian Misal Pav Recipe | Spicy Sprouts Curry

Misal, popularly known as Misal Pav, is one of Maharashtra’s most loved street foods. Traditionally, this spicy sprouted dal curry is served with soft pav buns and topped generously with onions, coriander leaves, and crunchy farsan. Originating from Kolhapur, Misal is famous for its bold, fiery flavors and forms an important part of Maharashtrian cuisine.

Though usually paired with pav, this flavorful dish tastes equally delicious with dosa, chapathi, or any kind of bread. Today, I enjoyed it with dosa, and the combination turned out absolutely amazing.

Do give this comforting and spicy dish a try!

Things To Do First

Dry Roast & Powder

• 3–4 cloves
• 1/2 tsp cinnamon
• 1 tsp jeera

Dry roast them lightly and powder finely.

Pressure Cook

• 2–3 potatoes until soft
  Peel and cube them once cooled.

Prepare Masala Paste

Saute together:

• 1/2 cup onions
• 1/2 cup tomatoes
• 1 tsp ginger-garlic paste
• 4–5 tbsp fresh coconut scrapings

Blend the sauteed mixture into a smooth paste.

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Ingredients

To Make the Gravy (Kat)

• 3 tsp oil
• Prepared blended masala paste
• 1 tsp red chilli powder
• Salt to taste
• 1 tsp garam masala
• A pinch of turmeric
• Coriander powder
• 1 tsp roasted jeera-clove-cinnamon powder

To Make the Usal

• 3 tsp oil
• 1 tsp ginger-garlic paste
• A pinch of hing
• 1 cup steamed sprouted green gram
• 1/2 cup boiled potatoes
• A pinch of turmeric
• 1/2 tsp roasted spice powder
• 1 tsp garam masala
• 1 tsp lime juice

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Method

To Prepare the Gravy

1. Heat oil in a pan.
2. Add the prepared blended masala paste and saute well.
3. Add all spice powders and salt.
4. Pour water as needed and let the gravy simmer until oil separates on top.
5. Set the gravy aside.

To Prepare the Usal

1. Heat oil and add hing and ginger-garlic paste.
2. Add steamed sprouts and boiled potato cubes.
3. Mix in turmeric, garam masala, roasted spice powder, and salt.
4. Add enough water to achieve a pouring consistency.
5. Finally, add lime juice and simmer for a few minutes.

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How To Serve

1. Take a serving bowl and add the usal first.
2. Pour the spicy gravy (kat) over it.
3. Top with chopped onions and fresh coriander leaves.
4. Add crunchy toppings like murmura, poha chivda, or farsan if desired.

  

This is followed by adding sprouts and cubed potatos