Ingredients
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2 cups Sprouted matki (moth beans)(Soak overnight, Boil & strain set aside)
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1 Onion
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1 Tomato
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1 tspn Ginger garlic paste
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1/2 tsp Turmeric powder
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1 tspn Kashmiri Powder
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1 1/2 tspn Homemade misal masala
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Salt
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2 tbsp Oil
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Coriander leaves
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2 cups Water
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For serving
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Fresh ladi Pav
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Farsan
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Finely chopped Coriander leaves
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Finely chopped Onion
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Lemon wedges
Directions
Maharashtrian Misal Pav Recipe
If there’s one Maharashtrian dish that never fails to satisfy, it’s a piping hot bowl of misal pav. The combination of spicy curry, protein-rich sprouts, crunchy farsan, chopped onions, fresh coriander, and soft pav makes it an irresistible comfort food. I recently prepared misal pav at home, and the aroma of freshly roasted spices filled my kitchen. Here’s the recipe.
Starting from
fresh homemade misal masala recipe
Instructions
- Heat a heavy-bottomed pan over low to medium heat. Dry roast the coriander seeds until aromatic. Transfer them to a plate to cool.
- In the same pan, roast the cumin seeds, fennel seeds, black peppercorns, cloves, cinnamon, cardamom, bay leaves, stone flower (dagad phool), and star anise one after another until fragrant. Avoid burning the spices, as this can make the masala bitter.
- Roast the dried red chillies until crisp, then set them aside.
- Add the dry coconut (sukha khobra) and sesame seeds to the pan. Roast until the coconut turns golden brown and releases a rich, nutty aroma.
- Allow all the roasted ingredients to cool completely. This step is important to prevent moisture from building up during grinding.
- Transfer the cooled spices, coconut, sesame seeds, turmeric powder, nutmeg powder, and asafoetida to a mixer-grinder.
- Grind everything into a smooth, fine powder. If needed, grind in small batches for a more even texture.
- Let the freshly ground misal masala cool completely before transferring it to a clean, dry, airtight glass jar.
- Store in a cool, dry place away from direct sunlight. For the freshest flavour and aroma, use the masala within 2–3 months.
Tips
- Roast each ingredient separately for the best flavour.
- Always cool the spices completely before grinding.
- Use a dry spoon every time you take out the masala to extend its shelf life.
- This versatile spice blend can also be used in usal, pav bhaji, vegetable curries, and other Maharashtrian dishes.
Method to prepare Misal gravy
Step 1: Cook the Matki
Soak the moth bean overnight. Pressure cook the sprouted matki with enough water and a little salt until soft but not mushy. Keep the cooking water aside.
Step 2: Prepare the Usal
Heat oil in a pan. Sauté the chopped onions until translucent. Add the ginger-garlic paste and cook until the raw aroma disappears. Mix in the tomatoes and cook until soft.
Add turmeric, red chilli powder, homemade misal masala, and salt. Stir well. Add the cooked matki along with some of the reserved cooking water. Simmer for 8–10 minutes. Finish with chopped coriander.
Step 3: Prepare the Kat (Optional)
This slurry is ideal for those who enjoy adding extra spice to their misal. I generally skip this. Heat the oil in another pan and sauté the sliced onions until golden brown. Add ginger-garlic paste and cook for a minute.
Blend the roasted dry coconut and sesame seeds into a smooth paste using a little water. Add this paste to the pan along with turmeric, Kashmiri chilli powder, homemade misal masala, and salt. Cook until the oil begins to separate.
Add water to make a thin, spicy gravy. Simmer for 10–15 minutes. Add a little tamarind pulp if you enjoy a slightly tangy flavour.
Assemble the Misal
Place the matki usal in a serving bowl. Pour the hot kat over it. Top generously with farsan, chopped onions, fresh coriander, and a squeeze of lemon juice.
Serve immediately with warm, lightly buttered pav.
Tips
- Homemade misal masala gives the dish its authentic flavour.
- Adjust the amount of kat according to how spicy you like your misal.
- Serve the farsan just before eating to keep it crunchy.
- Pair it with chilled buttermilk or curd to balance the spice.
You might be interested to explore my other recipes as well:
