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Misal Pav
Misal Pav

Misal Pav

July 20, 2018

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.

  • Prep: 55 mins
  • Cook: 1 hr
  • 55 mins

    1 hr

    1 hr 55 mins


2 cups sprouted moth beans (matki)

1/2 cup black eyed gram (chawli)

1/2 cup chickpea (Kabuli chana)

1/2 cup shelled peanuts

4 count onions, sliced

1 count tomato (optional)

1 cup dry coconut, sliced

1/2 cup garlic cloves

1 pinch ginger

1 tbsp Bajra (Millet) flour

1/2 cup vegetable oil Salt

1 tbsp Kala Masala

2 pinch cinnamon

4-5 count cardamom pods

7 count black peppercorn

7 count cloves

1/2 count jaipatri

1/2 count star anise

2 tbsp red chili powder


Soak chawli, Kabuli chana and peanuts overnight. Then boil them and keep aside

Roast sliced onion and sliced dry coconut on a pan until golden brown

Roast cinnamon, cardamom, black peppercorn, cloves, jaipatri and star anise on a pan and grind to powder

Make a paste of roasted onion, dry coconut, tomato, ginger, garlic, Kala Masala, red chili powder and all the spices

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

Add Bajra flour to the paste

Add chawli, Kabuli chana, peanuts and sprouted matki and urad

Add salt and hot water as per preference and cook at high pressure for 1 whistle

After cooling down, remove the oily layer on top in a vessel. This is called ‘Tarri’

While serving, garnish with farsaan, sev, chopped onion and coriander

Provide gravy and Tarri in separate cups on the side, along with lemon, bread, papad and curd


1 cup Bajra flour, Salt

Make dough by adding 1/2 cup water Take a small amount of dough and flaten it by hand Sprinkle dry flour on a surface so as not to stick. Then put the flattened dough on the plate and flatten it further by hand uniformly by rotating it. Sprinkle more flour on plate if still sticky. Now the lower side is floury due to the dry flour stuck to it Put the flattened dough on a hot tawa with the floury side up Sprinkle water on the floury side and spread the water till the edge of the dough so that the entire surface is wet Once the lower side is baked, flip the dough using a spatula. Rotate it a few times until the base is crispy Now roast the dough on direct high flame until it rises. Make sure the edges are roasted too Once done, cool the bhakri by keeping it in a vertical position. Do not store hot, else it becomes soggy

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