Misal topped with sev, onion and coriander in a steel bowl on a thali with two pav, chopped red onion, lime, a mug and buttermilk — Photo: Ankushkr2020 · CC BY-SA 4.0 · Wikimedia Commons

Indian & South Asian · Breakfast · Lunch · Dinner

Misal Pav

Name: Misal Pav
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Cuisine: Indian & South Asian
Ingredients: 2 1/2 cups sprouted moth beans (matki); 2 tbsp sunflower oil; 2 medium onions; 2 medium tomatoes; 2 tbsp desiccated coconut; 1 thumb-sized piece fresh ginger; 4 cloves garlic; 1 tsp mustard seeds; 1 tsp cumin seeds; 1 pinch asafoetida (hing); 10 leaves curry leaves; 1 tsp ground turmeric; 2 tsp Kashmiri chilli powder; 2 tbsp misal or goda masala; 3/4 tsp salt; 4 cups water; 1 medium potato, boiled and cubed; 1 lemon; 1/2 cup chopped fresh coriander; 8 small rolls whole-wheat pav (bread rolls); 1/3 cup sev or farsan

मिसळ पाव

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 20, 2026 · How we make recipes

A fiery Maharashtrian curry of sprouted moth beans in a coconut-tomato gravy, finished with crunchy onion, fresh coriander and lemon, and served with soft whole-wheat bread rolls. This lighter version uses less oil and salt and keeps the crispy sev topping optional.

Prep: 20 min
Cook: 40 min
Total: 60 min
Serves: 4

Medium
Vegetarian

22%

Per serving436kcal22% of a 2,000 kcal day

18gProtein

67gCarbs

13gFat

10gFiber

Calories come from: Carbs 59% · Fat 25% · Protein 16%

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Ingredients

For 4 servings

2 1/2 cups300 gsprouted moth beans (matki)
2 tbsp27 gsunflower oil
2 medium220 gonions
2 medium240 gtomatoes
2 tbsp10 gdesiccated coconut
1 thumb-sized piece10 gfresh ginger
4 cloves12 ggarlic
1 tspmustard seeds
1 tspcumin seeds
1 pinchasafoetida (hing)
10 leavescurry leaves
1 tspground turmeric
2 tsp5 gKashmiri chilli powder
2 tbsp12 gmisal or goda masala
3/4 tsp5 gsalt
4 cups950 gwater
1 medium150 gpotato, boiled and cubed
160 glemon
1/2 cup chopped15 gfresh coriander
8 small rolls280 gwhole-wheat pav (bread rolls)
1/3 cup40 gsev or farsan (optional)

Steps

1
Rinse the sprouted moth beans and drain well.
2
Finely chop one onion for the topping and set it aside; slice the other onion.
3
Chop the tomatoes, ginger and garlic.
4
Heat 1 tsp of the oil in a large pan over medium heat and fry the sliced onion for 6-7 minutes until golden.
5
Add the coconut, ginger and garlic and stir for 2 minutes until the coconut is lightly toasted.
6
Add the tomatoes and cook for 4 minutes until soft, then cool briefly.
7
Blend the onion-tomato mixture with 1/2 cup of the water to a smooth paste.
8
Heat the remaining oil in the same pan and add the mustard seeds; let them pop.
9
Add the cumin seeds, asafoetida and curry leaves and stir for 20 seconds.
10
Stir in the turmeric, chilli powder and misal masala for 30 seconds, adding a splash of the water if they start to stick.
11
Add the blended paste and cook for 4-5 minutes until oil appears at the edges.
12
Add the sprouted beans, salt and the remaining water and bring to a boil.
13
Cover and simmer for 20 minutes until the beans are tender but holding their shape.
14
Stir in the boiled potato cubes and simmer for 2 more minutes; taste and brighten with lemon rather than extra salt.
15
Cut the lemon into wedges and chop the coriander.
16
Warm the pav in a dry pan for 1 minute per side.
17
Ladle the misal into bowls and top with chopped onion, coriander and sev if using.
18
Serve hot with the pav and lemon wedges for squeezing over.

Swaps, storage and make-ahead

Swaps

For a vegan version, choose pav and sev labelled vegan, since some bread rolls contain milk or butter; everything else in the curry is plant-based.
If you can't find moth beans, use sprouted green mung beans instead, simmering them a little less so they keep their shape.
For a lighter bowl, swap the sev for extra chopped raw onion, cucumber and tomato for crunch.
Asafoetida often contains wheat flour and pav and sev contain gluten, so for a gluten-free meal use a hing labelled gluten-free, skip the sev and serve with rice or gluten-free bread.

Storage

Refrigerate the curry, without toppings, in a covered container within 2 hours and eat within 3 to 4 days, reheating until steaming hot and adding a splash of water if it thickens. Keep pav and sev separate at room temperature, and add fresh onion, coriander and lemon only when serving.

Make ahead

Sprout the moth beans 1 to 2 days ahead and refrigerate, and the blended onion-tomato-coconut paste can be made a day in advance and chilled. You can also cook the whole curry a day ahead, then reheat and add the toppings just before serving.

Nutrition values are for the recipe as written.

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Allergens and nutrition

Contains: GlutenMustardSesamePeanuts

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (576 g)	Per 100 g
Calories	436 kcal	76 kcal
Protein	17.8 g	3.1 g
Carbohydrates	66.6 g	11.6 g
of which sugars	8.1 g	1.4 g
Fiber	9.5 g	1.6 g
Fat	12.5 g	2.2 g
of which saturated	2.9 g	0.5 g
Sodium	786 mg	136 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.