Misal Pav is one of Maharashtra’s most loved street foods and has become popular across India for its bold flavours and irresistible combination of spice, crunch and softness. The dish features a fiery curry made with sprouted matki (moth beans), topped generously with farsan, chopped onions and coriander, and served with soft, toasted pav.

If you’ve been craving authentic street-style Misal Pav, you can easily recreate it at home. Chef Aruna Vijay has shared a flavourful recipe that brings together a fragrant vatan, spicy kat and crunchy toppings for a comforting Maharashtrian meal.

Ingredients for Misal Pav

For the Vatan (Spice Paste)

• 1 tablespoon oil

• 2 medium onions, chopped

• 2 medium tomatoes, chopped

• ½ cup grated dry coconut

• 1½ tablespoons chopped ginger

• 10 large garlic cloves

• 2 green chillies, slit

• A handful of coriander stalks

• 1 tablespoon sesame seeds

• 1 tablespoon poppy seeds

• Water, as required

For the Kat/Tari (Spicy Gravy)

• 2 tablespoons oil

• 1 teaspoon cumin seeds

• 1 teaspoon mustard seeds

• 2 tablespoons red chilli powder

• ½ teaspoon turmeric powder

• ½ tablespoon coriander powder

• 1 tablespoon goda masala

• 1 teaspoon garam masala

• 3 teaspoons salt

• A little jaggery

• 5–6 cups water

• 1½ cups sprouted matki (moth beans)

For Serving

• Plenty of farsan

• Finely chopped onion

• Fresh coriander

• Lemon wedges

• Pav

How to Make Street-Style Misal Pav

Step 1: Prepare the Vatan

Heat oil in a pan and add the chopped onions, tomatoes, dry coconut, ginger, garlic, green chillies, coriander stalks, sesame seeds and poppy seeds.

Cook everything until lightly browned and fragrant. Allow the mixture to cool completely, then add a little water and blend it into a smooth paste.

Step 2: Prepare the Spicy Kat

Heat oil in a large pan and add mustard seeds and cumin seeds. Once they begin to splutter, add the prepared vatan and cook for a few minutes.

Add turmeric, red chilli powder, coriander powder, goda masala, garam masala and salt. Mix well.

Add the sprouted matki along with jaggery and 5–6 cups of water. Stir everything together and simmer on low heat until the gravy reaches the desired consistency and develops a rich, spicy flavour.

Step 3: Assemble the Misal

Pour the hot misal into serving bowls and generously top it with farsan. Add finely chopped onions and fresh coriander, then squeeze some lemon juice over the top.

Serve immediately with warm, lightly toasted pav.

Tips for the Perfect Misal Pav

For the best texture and flavour, sprout the matki a day in advance. Roasting the vatan ingredients, particularly the dry coconut, properly can give the misal a richer aroma and deeper flavour.

You can also adjust the amount of water and red chilli powder according to your preferred consistency and spice level.

The secret to street-style Misal Pav is a flavourful, spicy and slightly oily kat paired with plenty of crunchy farsan, fresh onions, tangy lemon and soft pav.