🌶️ Traditional Misal Pav Recipe

Spicy sprouted curry topped with farsan, onions, and lemon, served with toasted pav — a bold and soul-satisfying Maharashtrian delicacy.

🧂 Ingredients
For the Usal (Sprouted Curry):
1 cup mixed sprouts (matki/moth beans preferred)

1 medium onion (finely chopped)

1 tomato (finely chopped)

1 tsp ginger-garlic paste

¼ tsp turmeric powder

½ tsp red chili powder

1 tsp coriander powder

1 tsp garam masala or goda masala

Salt to taste

2 tbsp oil

2 cups water

For the Kat (Spicy Gravy / Rassa):
2 tbsp oil

1 onion (sliced)

1 tomato (chopped)

2–3 garlic cloves

1-inch ginger

¼ cup fresh or desiccated coconut

1 tsp cumin seeds

1 tsp Kolhapuri masala or misal masala (or red chili powder)

½ tsp turmeric

Salt to taste

Water to adjust consistency

Toppings:
1 cup farsan or sev (spicy mixture)

Finely chopped onions

Fresh coriander leaves

Lemon wedges

For Serving:
6 pav (ladi pav)

Butter (to toast the pav)

👩🍳 Instructions
1. Prepare the Usal (Sprout Curry)
Heat oil in a pressure cooker or pan.

Add chopped onions and sauté until translucent.

Add ginger-garlic paste and sauté till raw smell goes.

Add tomatoes and cook till soft.

Add turmeric, chili powder, coriander powder, and garam masala. Mix well.

Add the sprouts and 2 cups water.

Pressure cook for 2 whistles or simmer in pan until sprouts are tender.

2. Make the Kat (Spicy Gravy)
Heat 2 tbsp oil in a pan. Add cumin seeds.

Add sliced onion, ginger, garlic, and sauté until golden brown.

Add chopped tomato and coconut. Cook till soft and slightly browned.

Cool and grind to a smooth paste.

Return to pan, add turmeric, red chili or Kolhapuri masala, salt, and water.

Simmer until the gravy is reddish and oil floats on top.

Note: You can combine some of the kat with the usal before serving for added flavor.

3. Assemble the Misal
In a deep bowl, add a few ladles of usal.

Top it with kat for heat and flavor.

Garnish generously with farsan, chopped onions, coriander, and a squeeze of lemon juice.

4. Toast the Pav
Heat a tawa with butter and toast pav on both sides until golden.

Serve hot with misal.

🔥 Serving Style:
Traditionally served with:
✅ A bowl of usal
✅ A separate bowl of kat (extra gravy)
✅ A plate of toppings
✅ Toasted pav on the side
✅ Lemon wedge and onion

💡 Tips:
Matki (moth beans) are most traditional, but you can also use moong or mixed sprouts.

Adjust spice levels by altering the amount of kat poured over.

Let the misal sit a minute before eating so farsan absorbs flavor but stays crisp.

🌿 Welza Kitchen Tip:
For unbeatable flavor, use Welza Kolhapuri Masala or Misal Masala to make your kat rich and authentic.