Misal pav is one of Maharashtra’s most iconic street foods, celebrated for its fiery flavor, cultural symbolism, and hearty nutrition. Traditionally, misal refers to a spicy sprouted legume curry, most often made with moth beans, served with crunchy farsan (a fried snack mix), raw onions, lemon, and fresh coriander, and eaten alongside pav, the soft bread rolls introduced to India by the Portuguese. Its roots can be traced to Kolhapur, Pune, and Nashik, each region offering its own variation—Kolhapuri misal is known for its red, fiery “kat” gravy, Pune misal is more subtle and flavorful, while Nashik misal strikes a balance in spice. Over time, the dish evolved from being a humble, affordable working-class meal into a culinary emblem, loved across Maharashtra and beyond, even finding place on menus in other states. Misal pav is not only delicious but also nutritionally rich: the sprouted beans are excellent sources of plant-based protein, fiber, vitamins, and minerals; the spices aid digestion and metabolism; and the toppings provide texture and freshness. Though the farsan adds crunch, it also increases fat and sodium, which is why healthier adaptations focus more on sprouts, vegetables, and less-oily garnishes. As a cultural marker, misal pav goes beyond food—it represents the vibrancy of Maharashtrian street cuisine, a dish that brings people together at bustling misal joints, and a symbol of how simple ingredients, when layered with creativity, can evolve into a beloved tradition with both taste and nutritive value.

Ingredients
For the Matka Usal (moth beans)
1 cup sprouted Matai (moth beans)
1 medium onion, chopped fine
1 medium tomato, chopped fine
2 green chillies, slit
1” piece ginger, grated
4 garlic cloves, minced
1/2 tsp turmeric powder (haldi, manjal podi)
1 tsp cumin powder (jeera powder, jeeraga podi)
1 tsp coriander powder (dhania powder, kothamalli podi)
1 tsp red chilli powder
1 tsp goda masala (or garam masala, if unavailable)
2 cups water
Unrefined salt to taste
Fresh chopped coriander leaves, for garnish
For The Kat (Spiced Gravy)
1 medium onion, sliced
1 tomato, chopped
2 dried red chillies
1 tbsp coriander seeds (sabut dhania, kothamalli varai)
1 tsp cumin seeds (sabut jeera, jeeragam)
1 tsp fennel seeds (saunf, perunjeeraga
1” cinnamon stick (dalchini, lavangathu pattai
2 cloves (laung, kirambu)
1 tbsp grated coconut
Water as needed
Assembly
Whole wheat pav or whole wheat dinner rolls
Steamed potatoes, diced (optional)
Chopped onions
Chopped tomatoes
Fresh coriander leaves
Baked sev made from chickpea flour
Green chutney (coriander, mint no oil)
Tamarind date chutney (optional)
Method
in a pot, add onion, garlic, ginger and green chillies
Add a splash of water and sauté till soft
Add tomatoes and cook till mush
Mix in turmeric, cumin, coriander and chilli powders
Add sprouted matki and 2 cups of water
Cook till the beans are tender
Roast onion, coconut, tomato and whole spices till fragrant
Blend to a smooth paste with water
Simmer this paste with water till it thickens into a rich gravy
In a serving bowl, place some usal (matki curry)
Pour the gravy on top for spice and depth
Add steamed potato, if using
Garnish with tomato, coriander and onion chutneys and sev (if using)
Toast a whole wheat pav lightly on a skillet
Serve hot alongside misal bowl
Enjoy!