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Misal Pav

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Misal Pav
  • Chef:
    Restaurant: amarendramulye@rediffmail.com
  • Recipe Servings: 4
    Prep Time:
  • Cook Time:

A much-loved Maharashtrian curry that is a fiery melange of potatoes, freshly made spice paste and sprouted beans. Goes best with pav, it is usually served at the breakfast table but also makes for a light meal in itself.


  • To make paste for gravy/sauce:
  • 2 Tbsp oil
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 cup chopped onion
  • 1 cup chopped tomato
  • 3/4 cup grated coconut
  • To make gravy/sauce (Kat in Marathi)
  • 3 Tbsp oil
  • Spice Paste (as above)
  • Salt to taste
  • 1 tsp red chilly paste
  • 1 tsp garam masala
  • 1/2 tsp turmeric powder
  • 1 tsp cumin-coriander powder
  • 1/2 tsp cinnamon & clove powder
  • 3 cups water (or as required to adjust the consistency)
  • To make usal:
  • 3 Tbsp oil
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1/2 tsp hing (asafoetida)
  • 1 1/2 cups steamed matki (moth) soaked overnight
  • 1 cup boiled potato (cut into square pieces)
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala
  • 1/2 tsp cinnamon-clove powder
  • 1 lime juice
  • 3 cups water (or as required)
  • Salt to taste
  • For Garnishing:
  • Chopped onion
  • Mix dry farsan
  • Chopped coriander
  • To serve with: Paav, slice of lemon


  1. To make paste : Heat oil in a pan.
  2. Add ginger paste, garlic paste and chopped onion.
  3. Saute till the onion is transculent.
  4. Then add chopped tomatoes and grated coconut.
  5. Mix well and saute it for few minutes.
  6. Allow the mixture to cool.
  7. Grind it into smooth paste.
  8. To make gravy/sauce ('Kat' in Marathi): Heat oil in a pan.
  9. Add the ready paste into oil and saute it for 2 minutes.
  10. Then add salt, red chilly powder, garam masala, turmeric powder, cumin-coriander powder, clove-cinnamon powder and mix it.
  11. Then add water in it.
  12. Cook till the mixture starts leaving oil.
  13. Transfer it in a bowl and keep it aside.
  14. To make Usal: Heat oil in a pan.
  15. Add ginger paste, garlic paste and asafoetida.
  16. Saute it for a minute.
  17. Then add soaked & boiled sprouts and potatoes. Mix it.
  18. Then add salt, turmeric powder, garam masala, clove-cinnamon powder and lime juice.
  19. Add water to it.
  20. Cook it for 8-10 minutes.
  21. Transfer it in a separate bowl.
  22. To make Misal: Take a serving bowl.
  23. First pour ready usal in the bowl.
  24. Then pour the red gravy over it.
  25. Thereafter, add finely chopped onion, farsan to the mixture.
  26. Garnish it with chopped coriander. Serve it with pav and a slice of lemon
  27. Notes:
  28. You may also take mix sprouts to make usal
  29. The farsan can be substituted with Chivda
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Shara Garg »» 3 weeks ago »»

so yummmyyy...:)