Misal Pav

Misal Pav
Description: Sprouted moth beans and black gram along with other lentils boiled in Khandeshi Kala Masala, topped with chopped onion and ‘Farsaan’. Served with pav and spicy ‘Tarri’ | Nashik’s favorite breakfast! Any leftover sleep is sure to vanish with a few healthy bites. 

Level of Difficulty: Medium

Preparation time (excluding prior preparation):  60 min

Serving:  5-6

2 cups sprouted moth beans (matki)
1/2 cup sprouted black gram (urad daal)
1/2 cup black eyed gram (chawli)
1/2 cup chickpea (Kabuli chana)
1/2 cup shelled peanuts
4 onions, sliced
1 tomato (optional)
1 cup dry coconut, sliced
1/2 cup garlic cloves
1 inch ginger
1 tbsp Bajra (Millet) flour
1/2 cup vegetable oil


1 tbsp Kala Masala
2 inch cinnamon
4-5 cardamom pods
7 black peppercorn
7 cloves
1/2 jaipatri
1/2 star anise
2 tbsp red chili powder


  1. Soak chawli, Kabuli chana and peanuts overnight. Then boil them and keep aside
  2. Roast sliced onion and sliced dry coconut on a pan until golden brown
  3. Roast cinnamon, cardamom, black peppercorn, cloves, jaipatri and star anise on a pan and grind to powder
  4. Make a paste of roasted onion, dry coconut, tomato, ginger, garlic, Kala Masala, red chili powder and all the spices
  5. Heat 3 tsp oil, then add paste and roast on low flame with continuous stirring. The paste tends to absorb the oil and turn dry. Continue heating further until it starts releasing oil again. This is marked by the stage where the paste stops sticking to the spatula
  6. Add Bajra flour to the paste
  7. Add chawli, Kabuli chana, peanuts and sprouted matki and urad
  8. Add salt and hot water as per preference and cook at high pressure for 1 whistle
  9. After cooling down, remove the oily layer on top in a vessel. This is called ‘Tarri’
  10. While serving, garnish with farsaan, sev, chopped onion and coriander
  11. Provide gravy and Tarri in separate cups on the side, along with lemon, bread, papad and curd



You can also roast whole onion directly on flame if you prefer

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