Flavours of India Part 10: Misal Pav and the Bold Street Flavours of Maharashtra

This is Part 10 of Flavours of India, our series on India's regional cuisines. Start from Part 1: Chettinad or read the previous part, Part 9: Goa.

Maharashtra is a large state with many cuisines: the seafood-rich Malvani and Konkani food of the coast, the fiery mutton curries of Kolhapur, the subtle Brahmin cooking of Pune, the tangy flavours of Vidarbha and, of course, Mumbai's legendary street food.

What makes Maharashtrian cuisine special

• Goda masala: a dark, sweet-smelling spice blend used in amti and usal.
• Kanda lasun masala: the fiery onion-garlic chilli masala of Kolhapur.
• Dry coconut (kopra), peanuts and sesame in many gravies.
• Bhakri: rustic flatbreads made of jowar, bajra or rice.
• Festive sweets: puran poli at Holi and ukadiche modak at Ganesh Chaturthi.

What is misal pav?

Misal is a spicy curry of sprouted moth beans (matki), topped with a fiery, oily gravy called tarri or kat, crunchy farsan, onion, coriander and lemon, and eaten with soft pav. Every city has its style: Kolhapuri misal is the hottest, Puneri misal often adds poha and potato, and Nashik misal is famous for its dark, smoky tarri.

Misal pav recipe

Serves: 4 · Prep: 15 minutes (plus sprouting) · Cook: 35 minutes

For the usal

• 1 1/2 cups sprouted matki (moth beans)
• 1 small potato, cubed (optional)
• 1/2 tsp turmeric and salt

For the masala paste

• 2 tbsp oil
• 1 large onion, sliced
• 1/4 cup dry coconut (kopra), grated
• 6 garlic cloves and 1 inch ginger
• 1 tomato, chopped

For the curry

• 3 tbsp oil, 1 tsp mustard seeds, a pinch of hing, 10 curry leaves
• 2 tsp Kolhapuri or kanda lasun masala (or 1 1/2 tsp red chilli powder + 1 tsp garam masala)
• 1 tsp goda masala
• 1/2 tsp turmeric, salt and 4 cups hot water

To serve

• 8 pav, chopped onion, coriander, lemon wedges
• 1 1/2 cups farsan or spicy mixture

Method

1. Pressure-cook the sprouts and potato with turmeric, salt and 1 cup water for 1-2 whistles, until just tender but whole.
2. For the paste, fry the onion in oil until golden, add kopra and roast until brown, then add garlic, ginger and tomato and cook until soft. Cool and grind to a fine paste.
3. Heat 3 tbsp oil, add mustard seeds, hing and curry leaves, then the paste. Fry for 4-5 minutes until oil separates.
4. Add the Kolhapuri masala, goda masala and turmeric. Fry for 1 minute.
5. Add hot water and salt and boil for 10 minutes. This thin, spicy, oily gravy is the tarri. Ladle out about half of it and keep aside.
6. Add the cooked sprouts to the remaining gravy and simmer for 5-7 minutes to make the usal.
7. To serve, put usal in a bowl, top with farsan, onion and coriander, and pour extra tarri on top. Serve with pav and lemon.

Tips

• To sprout matki, soak overnight, drain and keep in a cloth for 1-2 days.
• The red layer of oil on top, called tarri, is a sign of a good misal.
• Add farsan only at the end so it stays crunchy.

Other Maharashtrian dishes to try

• Vada pav: Mumbai's iconic potato fritter burger.
• Puran poli: flatbread stuffed with sweet chana dal and jaggery.
• Kolhapuri tambda-pandhra rassa: red and white mutton curries.
• Malvani fish fry and sol kadhi
• Sabudana khichdi and ukadiche modak

We also have an easy kanda poha recipe.

Next in Flavours of India: Karnataka's bisi bele bath.