Misal Pav
“A hearty, fiery concoction of sprouted moth beans swimming in a spicy red gravy, crowned with crunchy sev and served with soft pav.”
Moth bean
Onion
Garlic
Ginger
Goda Masala
Kashmiri ChiliWhere it comes from
Misal Pav is a staple from Nashik, a city in Maharashtra, known for its heat and layered flavors, showcasing the region's love for vibrant, spicy fare.
On the Palate
How it's made
5 steps · Show ↓40 min active
How it's made
5 steps · Show ↓- 15 min
In a large pot, heat oil over medium heat. Add chopped onions, garlic, and ginger, sautéing until the onions are translucent and the mixture is fragrant, about 5 minutes.
- 22 min
Add the goda masala and Kashmiri chili, stirring for 2 minutes to bloom the spices. Add the sprouted moth beans and stir to coat them in the spice mixture.
Watch outEnsure the spices do not burn — they should be aromatic but not darkened.
- 320 min
Pour in enough water to cover the beans and bring to a simmer. Cook until the beans are tender, about 20 minutes.
- 410 min
Add chopped tomatoes and tamarind paste, simmering for an additional 10 minutes until the tomatoes have broken down and the mixture has thickened.
- 53 min
Serve the thick curry (usal) with pav buns, garnishing with cilantro, lemon, and a sprinkle of sev for crunch.
