Indian · serves 2

Misal Pav

Spicy, crunchy, loud. A proper weekend project that feeds a crowd.

50 min A proper cook Vegetarian

Ingredients

  • 2 cups mixed sprouts (moth/moong)
  • 2 onions, chopped
  • 3 tomatoes
  • 2 tbsp goda or garam masala
  • 2 tsp red chilli powder
  • 1/2 cup grated coconut
  • Farsan or sev to top
  • 8 pav
  • 4 tbsp oil

Method

  1. Pressure cook the sprouts with salt and turmeric, 3 whistles. Keep the water.
  2. Dry roast coconut with half the onion till dark, then blend with tomato into a paste.
  3. Fry the rest of the onion in oil, add the paste, chilli powder and masala. Cook 10 minutes till oil floats on top — that red layer is the whole point.
  4. Add sprouts plus their water, simmer 15 minutes thin and soupy.
  5. Serve: sprouts in a bowl, ladle the red curry over, then farsan, raw onion, coriander, lemon. Pav on the side.

Questions people ask about Misal Pav

How long does Misal Pav take?

About 50 minutes from starting to sitting down, and it is a proper cook. A good part of that is unattended, so you can get on with something else once it is going.

What is the one thing to get right in Misal Pav?

Fry the rest of the onion in oil, add the paste, chilli powder and masala. Cook 10 minutes till oil floats on top — that red layer is the whole point.

What can I use instead of onion in Misal Pav?

Use shallots, which are sweeter, or leeks for a milder result. Neither browns quite as deeply.

Can I make Misal Pav ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Misal Pav vegetarian?

Yes, and as written it is vegan too. Check your specific brands if that matters to you.

Do I need a pressure cooker for Misal Pav?

A cooker is faster but not essential. In an open pot, expect roughly three times the cooking time and keep an eye on the water level, topping up with hot water rather than cold.

What do you serve with Misal Pav?

Pav on the side. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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