Misal pav

Misal Pav is a traditional Indian dish that is a mix of rice, lentils and spices. It is often served as an accompaniment for curries and is usually sold in a ready-to-serve form. It is similar to vegetable biryani in taste and texture.

This is a detailed recipe for making the popular Indian dumpling that is called “musal”. This article will explain the step by step process of making “musal” and how to shape them.

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Misal is a popular street dish in Maharashtra and is extremely well-known across the state. Misal is often served for breakfast, although it may also be eaten as a snack. It consists of two curries: one dry (moth beans curry) and the other tarri/kat, which is a thin spicy sauce. This is a classic Indian meal that calls for a lot of oil (but you may use less). Sabji/Usal prepared from sprouted Matki/Moth beans is the main component of this dish, although some people also add mixed beans. Punjabi mix, Farsan or chivda (Indian fried noodles made from gram flour), poha (flattened rice), onions, lemon, and coriander leaves finish the meal (cilantro). It’s typically served with pav, buns, or butter-toasted bread.

Misal means mixture. It’s hot, delicious. But you can prepare it mild also. Misal is very spicy hot and served with pav (Buns). Misal Pav is not a junk food but healthy, nourishing snack. There are different types of Misal in Maharashtra like Kolhapuri Misal, Khandeshi Misal, Puneri Misal, Mamledar Misal, Dahi Misal & so on. Puneri missal or Kolhapur missal Maharashtra’s most popular misal breakfast dish.

I began preparing the missal a day ahead of time because I needed to soak the moth beans and allow them to sprout for another day, and I needed to create a new paste for the kat (curry). I didn’t use any goda masala (a ready-made spice combination from Maharashtra that may be prepared or purchased from a store), instead used freshly ground paste and spices. Prepare the paste and kat/tarri the day before, and for sprouts, soak the moth beans overnight in enough water, drain it the following day, and place it in a cotton cloth (knot it) or in a vessel container and keep it close and warm till it sprouts. I made spicy curry kat/tarri, moth beans curry, and poha for missal pav (optional). In Mumbai, most individuals make missal according to their preferences, including adding godda masala (spice powder). I didn’t use any of the spice mixtures in my missal pav, instead using garam masala and a few other spices.


    • tarri/kat (curry)


    • 2 tsp. oil
    • 1 or 100 gms onion
    • 3 large garlic cloves
    • 1 star anise
    • 20 g coconut (dry)
    • 50 mL of water
    • 200 gms or 2 oz. tomato paste
    • 50 ml or less of oil
    • 3/4 teaspoon mustard seeds
    • 1/2 teaspoon cumin seeds
    • 3 tsp chili powder
    • 2 tsp coriander powder
    • 1/2 teaspoon cumin powder
    • 1/2 teaspoon saunf powder
    • 2 tsp garam masala
    • 1 green chilli, chopped
    • 1 teaspoon sugar
    • 1 tsp tamarind paste (concentrated)
    • Salt

Curry made with ussal (moth bean).

    • 2 tbsp. oil
    • 1/2 teaspoon mustard seeds
    • 15 curry leaves
    • 1 onion (chopped)
    • 1 tblsp. tomato (chopped)
    • 1 tsp ginger and garlic paste
    • 1/4 teaspoon asafoetida (hing)
    • 1 cup moth bean
    • 1 star anise
    • 1/2 teaspoon turmeric powder
    • 1 teaspoon chili powder
    • 1 teaspoon coriander powder
    • 5 cups water


    • 2 tsp. oil
    • 1/4 teaspoon mustard seeds
    • 12 curry leaves
    • 1/2 onion (medium)
    • 1/4 teaspoon turmeric powder
    • 1 tblsp. green chilies (chopped)
    • 1/4 teaspoon garam masala
    • 1 cup of poha
    • 2 tsp lemon juice
    • a pinch of salt (to taste)

Serving and garnishing

  • Pavlo (bread or bun)
  • onion, chopped
  • slices of lemon
  • Farsan or sev is a Punjabi combination.
  • tomato, chopped
  • Coriander leaves, chopped


Curry sauce paste

    • Roast garlic and onion in oil till light brown, then add dried coconut chunks or grated, star anise, and roast until golden brown, then set aside to cool.
    • Using water, grind to a smooth paste.

Making tarri/kat is a simple process.

    • Heat the oil, then add the mustard seeds, cumin seeds, and hing. Fry until the seeds sputter, then add the rest of the spices and cook for 30 seconds on low heat.
    • Mix in the onion and tomato pastes, as well as the chopped green chilies.
    • When it begins to boil, add 300ml water, cover the top, and simmer on medium heat until it starts to leave oil.
    • Cook for 10 minutes on medium heat with 100ml water, sugar, and tamarind paste.
    • Reduce the heat to low and cook for 10 minutes before turning it off.
    • The curry will be thin and reddish in color.

in order to create ussal

    • Soak the moth beans in water overnight, then drain the water, place in a jar, and cover with a lid near warm temperature for another 12 hours, or until sprouts appear.
    • Heat the oil, then add the mustard seeds and hing, allowing them to sputter before adding the onion and cooking until it is tender and transparent.
    • Add the ginger and garlic paste, tomato, star anise, and all dry spice powders, mix well, and simmer for 1 to 2 minutes, then add 1 cup of water and cook until the tomatoes are soft and the spices are thoroughly cooked.
    • Add the moth bean sprouts and 4 cups of water and simmer until the moth bean sprouts are thoroughly cooked and all the water has been absorbed, but moisture should still be present. Alternatively, cooked moth beans may be added.

To prepare poha

    • Poha should be cleaned (rice flakes)
    • In a saucepan, heat the oil, then add the mustard seeds, curry leaves, and hing. Allow to sputter for a few seconds.
    • Cook until the onion and green chili are tender and transparent.
    • Stir in the turmeric and garam masala rapidly, then add the poha and mix well.
    • Mix in the lemon juice and coriander leaves, cover the lid, and simmer for 3 to 4 minutes on low heat before turning off the heat.

Creating a missal

  • In a serving dish, combine ussal, poha, and tarri/kat curry as needed.
  • Chop the onion, add the Punjabi combination (farsan or chivda (sev), and the tomato with a lemon slice.
  • Serve alongside pavlova (heat the pan, add 1tsp butter and toast on both sides slightly).


  • To taste, adjust the amount of chilli powder and tamarind paste.
  • You may soak dried tamarind in water, squeeze off the pulp, and use as desired.
  • Serve missal with yoghurt and tamarind sweet chutney.
  • It is possible to cook ussal in a cooker to save time.
  • You may assemble & layer the misal the way you prefer.
  • You may use mixed sprouts or choose and choose your favorite sprouts.
  • Tarri/Kat may be produced from scratch or using ready-made masalas (goda masala) that are readily available in the market.


There are so many different kinds of stews and gravy in India. Some are simple while others require complex spices and ingredients to make them. So, here is yet another one for you to try any time of the day! The most common type of gravy is the rawalpindi (meaning spicy/hot gravy) in which onion, tomato and ginger are cooked in spices such as coriander powder, red chilli powder, cumin powder, turmeric powder and garam masala. This gravy is a tad spicy and goes well with rotis, naans, tandoori rotis or even dosa.. Read more about usal pav vs misal pav and let us know what you think.

Frequently Asked Questions

What is Misal Pav made of?

Misal is a type of bread that is made from wheat flour and water. It can be made with or without salt, and it is usually eaten for breakfast or as a snack.

What is the difference between Misal Pav and Usal Pav?

Misal Pav is a type of Indian bread that is made with wheat flour, salt, and water. Usal Pav is the same as misal pav but it is made with rice flour instead of wheat flour.

Is Misal Pav healthy?

Misal Pav is a traditional Indian dish made with rice, lentils, and spices. It is usually served with pickles and chutneys.

Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.