Misal Pav


Mumbai Style Misal Pav


  • 1 cup sprouted moth beans
  • 1 large onion, finely chopped
  • 1 large tomato, chopped
  • 2-3 cloves of garlic, minced
  • 1-inch ginger, grated
  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 2 tbsp Misal masala
  • Salt to taste
  • Chopped coriander leaves for garnish
  • Lemon wedges

For the Tari (spicy curry):

  • 2 tbsp oil
  • 1/2 cup chopped onion
  • 1/4 cup grated dry coconut
  • 2 tbsp Misal masala
  • 1 tbsp red chili powder
  • 1 tsp tamarind pulp
  • Salt to taste


  1. Cook sprouted moth beans until they are soft but not mushy. Set aside.
  2. In a pan, heat oil and add mustard seeds, cumin seeds, chopped onions, garlic, and ginger. Sauté until onions are golden brown.
  3. Add chopped tomatoes, turmeric powder, Misal masala, and salt. Cook until tomatoes are soft.
  4. Add cooked moth beans to the mixture and simmer for 10-15 minutes. Adjust the consistency with water.
  5. For the Tari, heat oil, add chopped onions, grated dry coconut, Misal masala, red chili powder, tamarind pulp, and salt. Cook until it forms a thick paste.
  6. Add the Tari to the moth bean mixture and let it simmer for another 10 minutes.
  7. Garnish with chopped coriander leaves and serve hot with pav, lemon wedges, and chopped onions.

Enjoy your Mumbai-style Misal Pav!

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