Go Back
+ servings
Print Recipe
5 from 7 votes

Misal Pav Recipe

Misal Pav is the ultimate, mouthwatering Bombay street breakfast or snack food. The Misal, a spicy curry, and it's made with sprouted beans and is utterly healthy! Scoop up the misal with soft bread rolls, called pav, for a delicious and nourishing breakfast, snack, lunch, or dinner.
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Snack
Cuisine: Can be Gluten-Free, Indian
Diet: Vegan, Vegetarian
Servings: 8 servings
Calories: 288kcal


  • 2 cups dry matki or moth beans. You can use mung beans instead. Soak and sprout the beans.
  • 2 red onions, one sliced and the other finely chopped.
  • 2 heaping tablespoon coriander seeds
  • 1 teaspoon cumin seeds
  • 5 peppercorns
  • An inch-long piece of cinnamon
  • ½ cup grated coconut
  • 5 cloves of garlic
  • 1 teaspoon grated ginger
  • 2 tomatoes, diced
  • ½ teaspoon cayenne or paprika for less heat
  • ¼ teaspoon turmeric
  • 2 teaspoon vegetable oil
  • Salt to taste
  • Toppings:
  • 1 red onion, finely chopped
  • ½ cup finely chopped coriander leaves
  • 3 potatoes, boiled, peeled and chopped fine
  • ¼ cup sunflower seeds
  • 2 lemons or limes, cut into fourths or sliced

For serving


  • Heat the oil. Add the coriander seeds, cumin seeds, cloves, cinnamon and peppercorns. Saute for a minute or two until the coriander is slightly darker and fragrant. Then the sliced onions and a pinch of salt and saute, stirring, about 2-3 minutes. Add the garlic and ginger and continue to saute.
  • When the onions are beginning to get brown spots, remove the onions and spices to a blender.
  • Add the coconut to the dry skillet and roast over a low heat until it starts to turn lightly golden. Add to the blender along with the tomatoes.
  • Add enough water to make a smooth paste. Set aside.
  • In a large saucepan, heat the other teaspoon of oil.
  • Add the finely chopped onion and saute until it starts to brown. Add the turmeric and cayenne or paprika. Give everything a good stir.
  • Add the ground masala and bring it to a boil. Let the masala cook five minutes on a simmer.
  • Add the sprouts and stir them in.
  • When the curry comes to a boil, lower the heat, cover, and let it simmer for about 20-30 minutes or until the beans are fully cooked but not mushy. Add salt to taste.
  • Turn off the heat and serve hot with the toppings, sliced or quartered lemons on the side, and vegan-buttered bread.
  • Enjoy!


  • Nutrition information is for the misal curry only.


Calories: 288kcal | Protein: 13.9g | Fiber: 6.5g