Monday, August 17, 2015


Misal Pav is a traditional Maharashtrian dish which makes for a great brunch or dinner!


The saying is very true that you don’t miss something till it is taken away from you!!

When I moved out of my lovely Bombay to Delhi a couple of years back, I missed a lot of things about Bombay like the midnight walks along Marine Drive, sitting with friends at Bandra Bandstand, shopping at Linking Road and long drives to Lonavala and Khandala !!

I used to get very nostalgic thinking about the good times.  That is acceptable !! 

But what I didn’t think that I would miss is the Food of Bombay, like the Vada-Pav, Pav Bhaji and the Misal Pav !
Nothing beats having steaming hot Misal Pav  along with a nice cuppa ginger tea in the foothills of Lonavala ! If you haven’t experienced it, try it. You will fall in love with this culinary delight!

I made Misal Pav as a surprise for my husband who particularly loves this dish!
Sitting at the dining table, having Misal Pav and chatting about the old days...
My idea of a perfect end to a hectic day …..!


100 gms Moth Beans (matki)
2 medium tomatoes (chopped)
2 medium onions (chopped)
2 chillies (chopped)
½ inch Ginger (grated)
3 cloves of garlic (grated)
3 tsp Canola /Olive oil
4 cups water

2 tsp cumin seeds
1 tsp mustard seeds
1 tsp chili powder
2 tsp turmeric powder
2 tsp Coriander Powder
1 tsp garam masala
Handful of curry leaves
Salt to taste

Finely Chopped Coriander
Mixed Farsan (Gujarati snacks) to taste
Chopped onions
Chopped chili
Lime Wedges

Soak the Moth Beans for at least 2 hours prior to cooking.
Prep the Ingredients

Prep all the spices

Boil the Moth Beans in a pressure cooker for 10 minutes. Keep aside.

In a thick bottomed pan, heat 3 tsp of oil
Add the cumin seeds and the mustard seeds. Allow to splutter.

Add the onions, chilies, ginger-garlic and tomatoes. 

 Mix well and cook till the tomatoes have softened.

Add the remaining spices and mix well to incorporate into the mixture.

Now, add the curry leaves. (normally, the curry leaves are added directly to the hot oil along with the cumin seeds and mustard seeds. I added them at this stage since I wanted the curry leaves to cook along with the Moth Beans)

Now, add the cooked Moth Beans. Add water and salt. 

Mix well.

Let it simmer for around 10 minutes.
Garnish with chopped coriander.

To assemble Misal Pav:
In a deep bowl, take a heaping spoonful of the moth beans.
Add the Farsan, chopped onions, chopped chilies and coriander leaves to it.
Serve immediately with bread.