Misal Pav

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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  • To grind together (base masala):
  • 3 - onions (sliced)
  • 2 - tomatoes
  • 2 - green chillies
  • 2 tsp - ginger garlic paste
  • 1/4th cup - coconut (grated or desiccated)
  • 1 tsp - oil
  • For the misal masala: 1 tsp - cumin seeds
  • 1 tsp - red chilli powder
  • 1/2 tsp - turmeric powder
  • 1 tsp - garam masala
  • 1/2 tsp - dhania/coriander powder
  • 1 tsp - dry mango powder/amchur powder
  • 3 tbsp - oil
  • salt to taste
  • For the assembly/misal pav:
  • 1.5 cups (soaked overnight) - white peas/vatana (white)
  • pav buns
  • butter /olive oil
  • farsan
  • 1 - onion (chopped finely for garnish)
  • cilantro/coriander leaves for garnish
  • lime wedges

How to Make Misal Pav

  • Wash and soak the peas overnight in water. Next day, drain the peas, add fresh water and cook in a pressure cooker for 2 whistles.
  • The peas should be cooked soft, but it should not be mushy. Keep it aside.
  • To make the ground masala - saute the onions until they are brown and translucent. Add the green chillies and ginger garlic paste and saute for 2 more mins.
  • Add the tomatoes and cook until it softens.
  • At the end, add the coconut and fry for a couple of minutes and take it off the flame.
  • Cool it down and grind it into a smooth paste adding little water if needed.
  • To make the gravy:
  • Heat the oil in the same pan and add all the dry masala powders with the cumin seeds and saute for about a minute in low heat. Take care not to burn the masala.
  • Now add the ground masala paste and saute it well.
  • Cook for a few minutes covered, until the oil starts to leave the side of the pan. It is important to fry the masala well to ensure the maximum flavour in the recipe.
  • Do not add salt now because then it will splatter all over the place.
  • Add the salt and the cooked peas and mix well.
  • Add water to make it into a gravy like consistency.
  • Let it boil for few minutes. Now the gravy is ready for assembly.
  • Assembly:
  • Make it just before you are ready to eat. Toast the pav buns either in butter or olive oil.
  • In a bowl, add the gravy and top it with about 1/4 cup of farsan.
  • Add a little more gravy on top. Garnish with chopped onions and cilantro and serve with toasted buns.
  • Recipe courtesy: My Cooking Journey