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Mishal Pav

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Adjust Servings:
For pressure cooking
2 cup moth beans
¼ tsp turmeric
½ tsp salt
1 cup water
For masala paste
2 tsp oil
2 in ginger – roughly chopped
1 onion – finely chopped
2 cloves garlic
¼ cup dry coconut
1 tomato – finely chopped
¼ cup water
Other ingredients
3 tbsp oil
1 tsp mustard
1 tsp jeera / cumin
a few curry leaves
1 tsp Kashmiri red chilli powder
¼ tsp turmeric
1 tsp coriander powder
1 tsp garam masala
1 small piece jaggery
½ tsp salt
5 cups water for serving
2 cups farsan
½ onion – finely chopped
2 tbsp coriander leaves – finely chopped
6 pav
1 lemon quarter

Nutritional information

39.56 g
7.53 g
60.88 g
2533 mg
0 mg

Mishal Pav

  • Veg
  • 50 mins
  • Serves 2
  • Easy


  • For pressure cooking

  • For masala paste

  • Other ingredients


If you are looking to bring a taste of true Indian street food into your home, look no further than this recipe for mishal pav. It defines Maharashtra cuisine. A quick search of pav recipes will bring up an unlimited catalog of variations that you can try. But mishal pav is the most iconic. The missal is a spicy curry made from moth beans, and the pav is a type of Indian bread roll. This is normally topped with farsan, onions, lemon, and cilantro for a wonderful comfort food infused snack.

Health Benefits

The staple ingredient for this dish is moth beans, which are more commonly known as mung beans. Mung beans are some of the best things that you can eat for your health. They are extremely nutrient dense, with a special emphasis on dietary fiber. Regularly eating mung beans can reduce your risk of obtaining chronic diseases, prevent heat stroke, reduce “bad” LDL cholesterol, and reduce blood pressure. But the biggest benefit of eating mung beans is the dietary fiber content and its ability to regulate and aid your digestive health.

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How to make Mishal Pav

  • Heat 3 tbsp oil in a large kadai.
    1. Splutter 1 tsp mustard, 1 tsp jeera, and a few curry leaves.
  • Add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, and 1 tsp garam masala.
  • Sauté on low flame till spices turn aromatic.
  • Add in prepared masala paste and sauté well.
  • Cook till the oil releases from masala paste.
  • Add the cooked matki, small piece of jaggery and ½ tsp salt.
  • Mix thoroughly.
  • Add 5 cups of water and adjust the consistency as needed.
  • Cover and boil for 10 minutes or until the missal is completely cooked.

Note: the missal is ready once the oil starts to float.

  • Place the matki usal and some farsan and top with the coriander leaves and chopped onions.
  • Pour a ladleful of kat or gravy from the sides.
  • Serve and enjoy!


Pav is really a type of pilaf.

Matar Tamatar
Matar Tamatar

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