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Maharasthrian Special Misal pav

Maharasthrian Special Misal pav

1 servings
20 Minutes to prepare
10 Minutes to cook


  • 1. pav buns 6 Nos
  • 2. butter some To Taste(to roast Pav)
  • 3. Matki (Moth beans) sprouted an steamed 1/2 Cups(For Matki Usal)
  • 4. onion 2 Nos(finely chopped For Matki Usal)
  • 5. ginger garlic paste 2 Teaspoons(For Matki Usal)
  • 6. spice paste 2 Tablespoons(For Matki Usal)
  • 7. goda masala 1 Teaspoons((Maharasthrian special goda masala, if not getting use garam masala) For Matki Usal)
  • 8. turmeric powder 1/4 Teaspoons(For Matki Usal)
  • 9. red chilli powder 1/2 Teaspoons(For Matki Usal)
  • 10. Curry leaves 1 sprigs(For Matki Usal)
  • 11. Mustard 1/2 Teaspoons(For Matki Usal)
  • 12. Asafoetida 1 Pinch(For Matki Usal)
  • 13. salt some To Taste(For Matki Usal)
  • 14. oil some Teaspoons(For Matki Usal)
  • 15. chopped large onion 1 Nos(For Kat/Tarri (Thin Gravy))
  • 16. chopped tomatoes 2 Nos(For Kat/Tarri (Thin Gravy))
  • 17. grated coconut 1/2 Cups(For Kat/Tarri (Thin Gravy))
  • 18. garlic cloves 4-5 Nos(For Kat/Tarri (Thin Gravy))
  • 19. ginger some To Taste(For Kat/Tarri (Thin Gravy))
  • 20. red chilli powder 1 Teaspoons(For Kat/Tarri (Thin Gravy))
  • 21. coriander powder 1 Teaspoons(For Kat/Tarri (Thin Gravy))
  • 22. cumin powder 1/2 Teaspoons(For Kat/Tarri (Thin Gravy))
  • 23. turmeric powder 1/2 Teaspoons(For Kat/Tarri (Thin Gravy))
  • 24. goda masala 1 Teaspoons(For Kat/Tarri (Thin Gravy))
  • 25. chopped coriander leaves 1 Tablespoons(For Kat/Tarri (Thin Gravy))
  • 26. salt some To Taste(For Kat/Tarri (Thin Gravy))
  • 27. mixed farsan 1 Cups(To serve the misal pavu)
  • 28. poha chivda 1/2 Cups(To serve the misal pavu)
  • 29. finely choped Onion 1 Nos(To serve the misal pavu)
  • 30. Chopped coriander leaves 1 sprigs(To serve the misal pavu)
  • 31. lemon 1 Nos(cut into small wedges To serve the misal pavu)


1. Tarri ( thin gravy):

2. 1. Heat oil in a pan and add chopped onions and fry untill they become brown in color.

3. 2. Add garlic and chopped ginger and fry for sometime.

4. 3. Add the grated coconut and fry for 3-4 min unill it turns brown.

5. 4. Add chopped tomates, coriander and cumin powder and fry untill the tomatoes get mashed.Cool the mixture completely ad grind to a very smooth paste. Keep 1 tbsp of this mixture to prepare usal.

6. 5.Heat oil in a kadai and add ground paste and fry again for few min and add red chilli powder,turmeric powder,goda masala an salt and fry for few min.

7. 6. Add 2-3 cups of water and boil it for 8-10 min untill the oil starts floating up.

8. 7. Add the chopped coriander leaves.

9. Makti Usal

10. Method:

11. 1. To sprout Matki-soak the matki in very little water for 1 day or use a sprout maker to make sprouts.

12. 2. steam the matki with a pinch of salt for 10 min.

13. 3. Heat oil in a kadai and crackle mustard seeds and add asafetida and curry leaves and fry for a min.Add chopped onions and fry untill they turn soft and add the ginger garlic paste and fry untill the raw smell goes away.

14. 4. Add 2 tbsp pf spice paste as prepared above and saute for sometime.

15. 5. Add the steamed beans fry for 2 min.

16. 6. Add turmeric, red chilli powder and goda masala, salt and fry for sometime.

17. 7. Add 1/4 cup water and cover it and cook for 5-8 min. The usal should not be watery but should have slight gravy.


19. To serve: * Roast the Pav buns on tawa by applying butter (Make sure they stay soft) * in a deep plate add 2 ladles of Matki Usal and pour 1 ladle of tarri on top of it.Now add the poha chivda and layer of mixed farsan on top of it.Finally add a layer of chopped onions and coriander leaves. Serve hot with roasted buns, bowl of kat/tarri and lemon wedges. Dip the pav in tarri and eat along with the mixed misal.

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