Misal Pav — Maharashtrian Sprouted Bean Curry
Pune's fiery street food icon — spiced sprouted moth beans in a robust Kolhapuri-spiced gravy, topped with farsan, onion and lemon, served with soft white pav bread. A 28g-protein breakfast or lunch powerhouse.
📅April 12, 2026
20mPrep
30mCook
4Servings
⭐ 4.9Rating
🍛Nutrition Facts (per serving)
Protein 20%Fat 25%Carbs 55%
360kcalCalories
18gProtein
10gFat
48gCarbs
12gFiber
Ingredients
👥4
- 300 gsprouted moth beans (matki) or mixed sprouts
- 200 gwhite onion finely diced
- 200 gtomatoes diced
- 20 gKolhapuri masala or goda masala
- 8 gred chilli powder
- 40 gcoconut fresh or desiccated
- 20 gginger-garlic paste
- 5 gmustard seeds
- 10 wholecurry leaves
- 40 mlsunflower oil
- 15 gtamarind paste
- 8 wholepav bread rolls (soft white rolls) to serve
- 60 gfarsan (crispy chickpea noodles) and chopped onion to garnish
Instructions
- Pressure-cook the sprouted beans with 1 cup water, a pinch of turmeric and salt for 2 whistles (or boil for 15 minutes). The beans should be cooked but still hold their shape.
- In a blender, blend the coconut, diced tomatoes and ginger-garlic paste until smooth for the gravy base.
- Heat the oil in a kadai over medium heat. Add mustard seeds — when they pop, add curry leaves. Add the onion and cook for 10 minutes until golden.
- Add the blended coconut-tomato paste and fry for 5 minutes stirring constantly until the oil separates. Add the Kolhapuri masala and red chilli powder; cook 2 minutes.
- Add the cooked beans with their liquid and the tamarind paste. Add water to achieve a medium consistency. Simmer for 10 minutes, stirring occasionally. Season with salt.
- Divide the usal (bean curry) into deep bowls. Pour a ladleful of thin, spicy gravy (kat) over each bowl.
- Top with farsan, diced raw onion, chopped coriander and a squeeze of lemon. Serve with butter-toasted pav alongside.
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