Misal Pav is a popular Maharashtrian street-food meal of spicy sprouted-bean curry finished with farsan and fresh toppings, then eaten with soft pav rolls.
The curry becomes layered and savory from toasted spices, tomatoes, and sprouts; add the crunchy farsan only at the table so it keeps its texture.
Keep the curry slightly looser than a stew because the sprouts and farsan continue to absorb liquid as the dish sits.
Serving Suggestions
Serve each bowl with farsan, diced onion, cilantro, lime wedges, and warm pav. Add extra chili oil for a hotter misal.
Recipe Notes
The curry can be made 2 days ahead and reheated with a splash of water. Store farsan and pav separately so they stay crisp and soft.
Indian Misal Pav
Spicy sprouted-bean curry topped with farsan, onion, cilantro, and lime, served with soft pav rolls.
Ingredients
Equipment
Method
Cook the Curry:
- Warm the oil in a large saucepan. Cook the onion for 6 minutes until softened, then add garlic and ginger for 1 minute.
- Add tomatoes, misal masala, turmeric, and chili powder. Cook for 5 minutes until the tomatoes soften and the oil begins to separate.
- Add potatoes, sprouts, water, and salt. Cover and simmer for 25 minutes until the potatoes are tender.
Finish and Serve:
- Taste the curry and adjust the salt and chili. Add a little water if it has become too thick.
- Ladle the curry into bowls and top with farsan, diced onion, and cilantro.
- Serve immediately with lime wedges and warm pav buns.
Nutrition
Notes
- For the best contrast, add the farsan just before eating.
- Use a certified gluten-free farsan and gluten-free rolls only if you need a gluten-free version; the ingredients as written contain wheat through the pav and farsan.
