Maharashtrian Spicy Misal Pav is a spicy breakfast or a mid-day snack consisting of sprouted beans curry topped up with onion, farsan, a dash of lemon, and enjoyed with some pav or dinner rolls.
Table of contents
- What is Misal in Misal Pav
- What is Usal and the difference between Usal and Misal?
- Varieties of Misal
- Maharashtrian Spicy Misal Pav involves making a combination of the below
- Quantity of oil and spice in Misal
- Usal or Bean Curry for Misal
- Spicy Masala Paste for Misal
- Kat or Tarri or Spicy curry for Misal
- Assembling the misal
- Can one refrigerate the masala mix?
- Storing the masala paste in the freezer
- Is this Vegan?
- Is this Gluten-Free?
What is Misal in Misal Pav
Misal here is the curry which is made using sprouted moth beans or mung beans or at times even using dried peas i.e. watana. This base curry made using beans is called Usal.
What is Usal and the difference between Usal and Misal?
So Usal basically means a curry made from beans and if it is topped up with farsan, onion, lemon, and spicy curry it is called misal. Usal also can be eaten along with pav.
What is Pav?
Pav is nothing but buns or dinner rolls that are served along with misal. And if you are looking for that Mumbai pav recipe, do check my Indian Pav recipe.
Varieties of Misal
Different varieties of misal exist and it varies across regions in Maharashtra. Like there is Puneri misal, Nasik Misal, khandeshi misal, Nagpuri misal or Kolhapuri misal.
They vary in the spice levels, the way it is served, the toppings, and at times even the preparation. Like the Kolhapuri misal would have garlic in it while the Nasik misal would be spicier.
I have not eaten other types of misal but more information can be read on the net.
For me, the first encounter of a true spicy misal was at a popular joint in thane. My DH and my dad loves misal and hence I decided to make this misal at home.
Maharashtrian Spicy Misal Pav involves making a combination of the below
- Usal – Curry made from sprouted mung or moth beans or watana.
- Spicy masala paste.
- The curry or the spicy gravy using the spicy masala paste above.
- Potato bhaji or simply boiled potato added along with the usal.
- Toppings, i.e. onion, farsan.
- A garnish of lemon and coriander. At times tomato is also added.
- Served along with pav.
Quantity of oil and spice in Misal
To make a proper misal oil and spice levels need to be proper. When I made this the first time, I added less oil and less spice, and needless to say, it did not turn out proper. In my next attempt, I would say I closed my eyes to the amount of oil and spice and added it. I got the perfect misal we were craving for. Now I am making this version of misal for more than a decade and have served them to so many of my friends and family. Every time it was a huge success with all craving for more.
However, a word of warning this misal is not for the light-hearted ones. This is not for those who cannot eat spice or enjoy spicy food. This is really hot and even the best have tears in their eyes while eating this :-).
To cool down your stomach, I would highly recommend drinking some mithi lassi or piyush after misal. You can even have some masala chaas or fresh salted lemonade.
Usal or Bean Curry for Misal
To make the bean curry, I sprout the whole moong beans. To sprout whole moong beans follow the steps from this post of mine. Next, I cook the sprouted beans and make a curry with oil, a few spices, and potato. I use my mom’s homemade garam masala for the curry.
Spicy Masala Paste for Misal
To make the spicy masala paste, I am using onion, tomato, coconut, and Kolhapuri masala or at times Maharashtrian Masala. I am using shop-bought Kolhapuri masala. One can make the masala at home too.
Kat or Tarri or Spicy curry for Misal
For the spicy curry, I am using masala paste, kokum, red chilly, asafoetida, salt, and water. Kokum is a souring agent similar to tamarind used in the states of Maharashtra. It imparts a typical taste to the dish and at times is deep pink or red color.
Assembling the misal
The last step is assembling everything. To the usal, one adds the masala paste, tarri, onion, farsan and lemon. The spicy curry already has the masala paste in it, but those who enjoy it really spicy can add more of the curry paste while assembling.
Can one refrigerate the masala mix?
Yes once the paste is ready you can refrigerate it for 8-15 days and use it in different curries and stir-fry veggies.
Storing the masala paste in the freezer
This stays good in the freezer for up to 6 months. Simply let it cool completely, and add in a zip lock or a freezer-safe container or in ice cubes. To store in a ziplock, flatten it so that when you need it you can just remove the portion required and defrost. This way you do not need to defrost everything.
Can one refrigerate the rasaa? Yes, one can. It stays good for 6-8 days. I have not used it any longer than that. This rassa can be enjoyed with vada and it makes the famous Kolhapuri kat vada dish. This can be mixed with dal rice or can be enjoyed as a dip with veggies.
Is this Vegan?
Yes, all the ingredients used in the recipe are completely Vegan. However, be sure to check the farsan mix you use. Generally, it is also vegan.
Is this Gluten-Free?
Yes, all the ingredients used in the misal are Gluten-free. However, the pav is not gluten-free. If you like gluten-free use gluten-free pao.
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Recipe of Maharashtrian Spicy Misal Pav
Maharashtrian Spicy Misal Pav
Equipment
- Pots
Ingredients
For Usal or the Bean Curry
- 2 cup Sprouted and boiled Mung Beans -Moth Beans/Dried Peas
- 1 medium-sized boiled potato cubed or mashed
- 1 tablespoon Oil
- 1/4 teaspoon Asafoetida – Hing
- 1 teaspoon Mustard seeds
- 1 teaspoon Garam Masala
- 1//4 teaspoon Turmeric – Haldi
- Salt
For Misal Masala Paste/Kolhapuri Paste
- 2 medium-size finely chopped Onion
- 1 tomato finely chopped
- 1/2 cup fresh Coconut Grated or chopped
- 3 tablespoon Oil
- 1 teaspoon Hing
- 2-3 tablespoon Kolhapuri Masala -Adjusted as per taste – If not available one can use Maharashtrian Mix Masala too
For Rassa
- 3-4 tablespoon Misal Masala Paste/Kolhapuri Paste
- 1/4 teaspoon Asafoetida – Hing
- 5-6 Kokum soaked in ¼ cup water -Skip it if you do not have
- 6 tablespoon Oil
- 3-4 tsp Red chilly powder -as per taste
- Salt
- 5 cup Water as required
Assembling
- Mix Farsan
- Finely chopped onions as required
- Coriander to garnish
- Lemon
- Preparation
Instructions
For Misal Masala Paste/Kolhapuri Paste
- In a pot add the oil.3 tablespoon Oil
- Once hot add asafoetida1/4 teaspoon Asafoetida
- Now add chopped onion and cook till translucent.2 medium-size finely chopped Onion
- Add coconut and let this cook for 5-6 minutes.1/2 cup fresh Coconut Grated or chopped
- Coconut is done when it turns slightly brown.
- Now add the chopped tomato, Kolhapuri Masala Powder/ masala mix and mix.1 tomato finely chopped
- Let this cook on slow to medium until the masala starts releasing oil.
- This will take around 8-10 minutes.
- Switch off the gas and let it cool completely.
- Once cooled, using some water make it into a smooth paste.
For Usal or the Bean Curry
- In a pot heat the oil.1 tablespoon Oil
- Once hot add asafoetida and mustard seeds.1/4 teaspoon Asafoetida
- Let mustard seeds crackle.1 teaspoon Mustard seeds
- Now add the sprouted mung beans, mashed or cubed potato2 cup Sprouted and boiled Mung Beans, 1 medium-sized boiled potato cubed or mashed
- Add Garam masala and salt.1 teaspoon Garam Masala, Salt
- If require add water. We do not want a thin consistency of gravy.5 cup Water as required
- Bring the mix to a boil and let it simmer for 5-10 minutes
- Switch off and keep it aside.
For Rassa
- Heat oil in a pot.6 tablespoon Oil
- Once the oil is hot, add red chilly powder and turmeric and keep on stirring. Continuously stir it or else the red chilly powder will burn.3-4 tsp Red chilly powder, 1//4 teaspoon Turmeric – Haldi
- Now add the Kolhapuri Masala paste and stir again.
- Cook this again for 2-3 minutes stirring continuously, until you see the oil starts releasing.
- Now add the kokum water mixture, water, salt.5-6 Kokum soaked in ¼ cup water, Salt, 5 cup Water as required
- Bring the mixture to a boil.
- Once boiled let the mixture simmer for 5 minutes.
- Switch off and let it cool.
Assembling the misal
- In a serving bowl first, add 3-4 tablespoons of Usal or the bean curry.
- Add ½-1 tablespoon of Misal Masala Paste/Kolhapuri Paste (Optional and can be skipped, depending on the spice level of the individual)
- Now add 1 cup or 2-3 ladles full of rassa.
- Add 2-3 tablespoons of mixed farsan, 2-3 tablespoons of chopped onionMix Farsan, Finely chopped onions as required
- Add around 1 teaspoon of lemon juice.Lemon
- Garnish with coriander and serve with pav.Coriander to garnish
Notes
- To make a proper misal one needs the amount of spice and oil.
- A combination of Mung Beans, Moth Beans, or Dried Peas (Vatana). Though typically one uses a single type of beans, I find this way easier to feed fussy eaters.
- If you cannot get fresh coconut replace it with desiccated Coconut
- While assembling masala paste is optional.
- The quantity of rassa, onion, farsan can be adjusted as per taste.
Updates
This post was originally posted on 11-January-2014. I have updated this post today 7-January-2022 with more content and new images.
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Archana
Saturday 22nd of January 2022
Wow! Renu you recipe of misal pav is definitely mouthwatering. I have not had a decent misal pav for ages now. Must definitely make some now that I have the authentic recipe.
Kalyani
Saturday 22nd of January 2022
I usually do not add potato and the 'kat/thari' into the missal, which I know is crucial. but now I have an authentic recipe to refer to !
Mayuri Patel
Tuesday 11th of January 2022
Wow, Renu, Maharashtrian Spicy Misal Pav is definitely red hot! Going through your recipe, it seems I've been making a lame version of misal pav! Have to try this version when I get some moth with the proper amount of oil and spices. Looks super tempting.
Renu Agrawal Dongre
Tuesday 11th of January 2022
Thank You, yes the real misal is spicy and with oil