How to Make Misal Pav – Spicy Maharashtrian Curry with Pav

Maharashtrian cuisine is a celebration of bold flavors, hearty textures, and an array of spices that awaken the senses. From the tangy-sweet flavors of aamti (dal) to the fiery zest of Kolhapuri dishes, every region of Maharashtra brings something unique to the table.

Now, I’m not someone who usually enjoys very spicy food. Being a Malayalee, my palate is more tuned to subtle, coconut-rich curries and smooth flavors. So when I first saw a steaming plate of Misal Pav, my mind instantly thought, “This might be extremely spicy!” But then, the vibrant red gravy, the tempting aroma, and the perfectly plated pav with chopped onion and lemon slices made my mouth water instantly.

And when I finally took my first bite — the crunch, the tang, the warmth of the spices — it was love at first taste. It wasn’t just spice; it was a perfect medley of flavors.

After that first time, I found myself ordering Misal Pav again and again — at small roadside stalls, at well-known eateries, and even at weddings. Each place had its own signature touch: some gravies were fiery, others slightly tangy, some thick and rustic, others light and soupy. The spices changed, but the experience never disappointed me.

Now, here’s how I like Misal Pav made at home — balanced in spice, full of flavor, and comforting enough to enjoy without setting my mouth on fire.

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Ingredients (Serves 4)

For the Usal (sprouted bean curry)

• 1 cup sprouted matki (moth beans)
• 1 medium onion – finely chopped
• 1 medium tomato – finely chopped
• 2 green chilies – slit (adjust to taste)
• 1 tsp ginger-garlic paste
• ½ tsp turmeric powder
• 1 tsp red chili powder (I use slightly less for a mild kick)
• 1½ tsp goda masala (or garam masala if unavailable)
• 1 tsp cumin seeds
• 1 tbsp oil
• Salt – to taste
• 2 cups water

For the Kat (spicy gravy)

• 2 tbsp dry coconut – grated
• 1 medium onion – sliced
• 2 garlic cloves
• 1 tbsp oil
• 1 tsp red chili powder (reduce if you prefer milder heat)
• 1 tsp goda masala
• Salt – to taste

For serving

• Pav (soft bread rolls) – 8 pieces
• Bread slices – 4 (optional, but often served alongside)
• Farsan/sev – 1 cup
• Chopped onion – 1 cup
• Lemon wedges – 4–6
• Fresh coriander – chopped

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Method

Step 1: Prepare the Usal

1. Heat 1 tbsp oil in a pan, add cumin seeds and let them splutter.
2. Add chopped onion and green chilies; sauté until onion turns translucent.
3. Stir in ginger-garlic paste, sauté for 30 seconds.
4. Add chopped tomato, turmeric, chili powder, and goda masala. Cook until tomatoes turn soft and release oil.
5. Add sprouted matki, salt, and water. Cover and cook for 15–20 minutes, until beans are tender but not mushy.

Step 2: Make the Kat (Spicy Gravy)

1. Dry roast grated coconut until golden; set aside.
2. In a pan, heat oil, sauté sliced onion and garlic until golden brown.
3. Grind roasted coconut, onion, and garlic into a smooth paste with little water.
4. Heat oil again, add the paste, chili powder, and goda masala. Sauté until oil separates.
5. Add enough water to make a thin gravy and season with salt.

Step 3: Assemble Misal Pav

1. In a deep serving bowl, first add a layer of usal.
2. Pour some hot kat gravy over it.
3. Top with a handful of farsan or sev.
4. Garnish with chopped onion, coriander, and a wedge of lemon.
5. Serve immediately with warm pav on the side.

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💡 My Tip: I like my home-style Misal with just enough spice to warm the palate but not overwhelm it. The tang from lemon and the crunch of farsan balance it beautifully.