Misal pav

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Preparation time : 30 minutes
Cooking time      : 15 minutes
Serves                : 5 members


Though me being a great foodie and my life revolves around food , there are so many authentic Indian recipes that I am not aware of. The mighty misal pav is one dish. A few months back , a fellow gym mate of mine mentioned about it as she is from Mumbai. I didn’t know head or tail of what this dish might be like. She explained to me in detail with both of us walking in the treadmill. The garnishing with farsha ( mixture) excited me. Gave it a try the next day for breakfast with my friends recipe. Awesome taste with layers of textures was tasty and a new addition to my breakfast menu’s at home.

Ingredients for the misal

Green gram sprouts1 and a 1/2 cups
Onion2 chopped
Tomato1 chopped
Ginger and garlic paste1/4 teaspoon
Saltto taste
Oil1 tablespoon
Coriander leavesfew chopped
Butter2 tablespoons ( optional )

Ingredients to grind

Turmeric powder1/4 teaspoon
Red chilly powder1 teaspoon
Coriander powder1 tablespoon
Gram masala powder1/4 teaspoon
Black cardamom1
Green cardamom1
Cinnamon1/8 inch piece
Bay leaf1
Star anise1 small
Coconut grated1 tablespoon
Sesame seeds1/2 teaspoon
Cumin seeds1/2 teaspoon
Pepper corns1/4 teaspoon
Stone flower1/4 teaspoon
Ajwaina pinch

Garnishing ingredients

Onion1 chopped
Coriander leavesfew chopped
Mixture1 cup
Lime wedgesfew


  •  Boil the green gram sprouts with salt to taste and enough water to cooked well.
  • Grind all the ingredients together under the to grind section along with little water to a smooth paste.
  • Heat oil, add onions and sauté to translucent. Top with ginger and garlic paste and sauté to crisp.
  • Add the tomato and sauté to juicy and until oil separates. Top with the ground masala paste and sauté until raw smell vanishes. Pour the boiled green gram with water in it. Mix well and cook further for five minutes.
  • Once the raw smell has gone and it gets to a gravy consistency, garnish with chopped coriander leaves and remove from heat.

How to serve

  • Garnish the cooked misal with a garnish of chopped onions, chopped coriander leaves and mixture. Squeeze a lemon wedge over and serve with butter toasted hot buns.