Misal pav is the one of the most delicious, Spicy, aromatic and famous street food of Mumbai. One can’t stop itself to eat this food. It took me very less time to master this recipe as my neighbors were maharastrians. Misal pav can be had for breakfast, lunch or at any time, in fact, it’s a complete food with a mouthwatering fragrance of spices and its lovely red gravy, with Indian whole bread called pav…. ufff….I am sure you will fall in love with the dish.

So let us start to prepare Mumba Misal pav – I am excited…For making Misal, first we have to make usal and then just sprinkle Farsan on to it.

Note: Soak the white peas overnight for this

Copyright wayways.com

Ingredients For Saute

  • 1 Sliced Onion
  • 1 Finely Chopped Onion
  • 3/4 pods of garlic
  • 5/6 Curry leaves
  • 2/3 Dry Red chilies
  • 1/2 tsp Cumin Seeds (Jeera)
  • 2/3 Black Cardamon (Badi elaichi)
  • 3/4 Clove
  • 3/4 Black Pepper (Kalimirch)
  • 1/2 tsp Sesame (Safed til)
  • 1/2 Fennel seeds (Saunf)
  • 1/2 tsp Poppy Seeds (Khas-Khas)
  • 1 inch Cinnamon Stick (Dalchini)
  • 2 Bay leaves (Tej Patta)
  • 1/2 tsp asafoetida (Hing)
  • 1 tbsp Coconut powder
  • 1 Sliced Tomato
  • 1 tsp Mustard Seeds (Rai)
  • 2 tsp Red Kasmir Powder
  • Salt to taste
  • 1 tbsp Oil for cooking
  • Farsan


Grind curry leaves and garlic in a grinder to the paste and keep it aside. we grind the garlic and curry leaves, to avoid leaves and garlic chunks coming in a mouth.

Copyright wayways.com

Take a pan, heat the oil and add, Sliced Onions along with all the ingredients, leaving Red Kashmiri powder, coconut, and tomatoes.

Copyright wayways.com

Roast for 3 minutes till all the spices get blended and leave the aroma of it.

Copyright wayways.com

Put this mixture of spices in the grinder.

Copyright wayways.com

Grind it to the paste and keep aside.

Copyright wayways.com

In the same pan saute the coconut

Copyright wayways.com

Till it becomes Golden brown and keep this in small cup separately

Copyright wayways.com

In the same pan add sliced tomatoes and saute for 2 minutes and grind it to the paste.

Copyright wayways.com

Now take the pressure cooker add oil and mustard seeds, asafoetida (Hing)

Copyright wayways.com

Add garlic curry leaves paste

Copyright wayways.com

Add chopped onions and saute it for 2 mins

Copyright wayways.com

Add the grounded onions masala paste

Copyright wayways.com

Add tomatoes paste.

Copyright wayways.com

Add red kashmiri powder and saute for 2 minutes.

Copyright wayways.com

Add the overnight soaked white peas into it.

Copyright wayways.com

Pressure cook for 4 whistles. open the lid when whistle settles. Grind the golden brown coconut to the paste in a grinder.

Copyright wayways.com

Add the coconut paste, bring it to the good boil. or even one can give one whistle for reddish oily gravy.

Copyright wayways.com

Sprinkle some chopped onion, mixed farsan and lime wedges and serve misal pav with bread/ pavs. Serve hot, It is an amazing taste, it will spicy and tangy.