Misal Pav is a popular Maharashtrian cuisine made with mix beans in a piquant gravy and served with soft buns. The word “misal” in Marathi means “mixture” and as the name suggests, it is a wonderful mix of ingredients and spices that come together to give this recipe an inviting flavour and smack. It can be eaten as a breakfast dish or even as a snack or meal. I normally prepare this for breakfast and use a variety of beans and peas to make this even more wholesome and flavourful. This is a vegan-friendly and gluten-free recipe and tastes even better when topped with some crunchy Indian savoury noodle like snacks which we normally refer to as sev or farsan here in India. Pair this curry with grilled buttery Soft Buns or Dinner Rolls (Ladi Pav) and you are good to go! Also like all my other recipes, please adjust the spices and ingredients as per your taste and requirement. Misal is super easy to make and is full of explosive flavours, so no matter what, it’s going to turn out great!


1/4 Cup Mung Beans (Moong)
1/4 Cup Moth Beans (Matki)
1/4 Cup Brown Chickpeas (Kala Chana)
1/4 Cup White Peas (Safed Vatana)
1 Potato (Optional)
2 Onions
2 Tomatoes
1 Tbsp Oil
1/2 Tsp Mustard Seeds
1/2 Tsp Cumin Seeds
2 Tbsp Ginger Garlic Green Chilli Paste
1 String Curry Leaves
1 Tsp Turmeric Powder
1/2 Tsp Kashmiri Red Chilli Powder
1 Tsp Coriander Powder
1 Tsp Cumin Powder
1.5 Tsp Garam Masala or Goda Masala Powder
1 Tbsp Tamarind Pulp/Dry Mango Powder (Amchur)
1/4 Cup Coriander Leaves
Salt to taste
Water as required

Dinner Rolls / Soft Bun
Chopped Onions
Chopped Tomatoes
Chopped Coriander Leaves
Lemon Juice
Sev Farsan (Fried savoury snack)
Beaten Yogurt (Optional)



  • You don’t have to stick to the measurements I’ve mentioned above for spices or beans. Please feel free to tweak as per your taste and requirement.
  • Soak all the beans in enough water overnight. They are going to triple up in size. I’ve used Mung Beans, Moth Beans, Brown Chickpeas and White Peas. If you don’t have any one of these, don’t stress, just skip them.
  • The next morning, drain the water. Use this to water your plants 🌼
  • Wash the soaked beans and peas once again and pressure cook in enough water until soft. I used 3 whistles on medium flame. Add a little salt while cooking. You can add Peeled & Chopped Potatoes too along with this. I skipped this. You can boil them in a pot if you don’t have a pressure cooker. As long they get well cooked it’s all good.
  • Once the steam escapes, open the lid and check. If they easily press between fingers, they are perfect and ready. If not, you may want to give another whistle and cook. Keep this aside and let’s prepare the masala.
  • In a wide pan, heat some oil.
  • Splutter Mustard Seeds & Cumin Seeds.
  • Add chopped Curry Leaves.
  • Add Ginger Garlic Green Chilli Paste and sauté for a few seconds.
  • Now add chopped Onions and cook until they turn light brown.
  • Now add the chopped Tomatoes.
  • Also add salt and cook until the tomatoes soften.
  • Now add the spice powders. I didn’t have goda masala, so I used my Curry Leaves Dry Chutney Powder and Garam Masala instead. You can also use some roasted dry red chilli and roasted dry coconut both ground into a fine powder. The roasted dry coconut gives an authentic flavour.
  • Also add Tamarind Pulp. Simply soak tamarind in warm water for sometime and then with your fingers, rub them together and release the puree. You can use Dry Mango Powder instead. If you don’t have any of these, you can add some lemon juice before serving.
  • Now add the boiled beans and peas to this and gently mix everything.
  • Add salt and water if required. You decide the consistency. I like it a little thick so I can pick up a lot of this with my soft dinner rolls, haha. Mix everything and let it come to a boil.
  • Add chopped Coriander Leaves.
  • You’re done!
  • Serve in a wide bowl topped with chopped onions, crispy farsan (savoury indian snack), and some fresh coriander leaves. Squeeze in few drops of lime juice! Dunk a piece of grilled buttery pav (dinner rolls) in this flavourful curry and pop this amazingness in your mouth for breakfast or lunch! You can also pair this with Naan, Dosa or Rotis!
  • As an evening snack, you can skip the soft buns and eat it like a chaat with some chopped onions, tomatoes, coriander leaves, lemon juice, crispy savoury sev and a spoonful of beaten yogurt!
  • Loved this recipe? Hit like, subscribe & follow my other recipes! Most of which are vegan, gluten free or can be easily substituted to make one. Do comment below on any suggestions or queries you may have ♥️ Have a happy meal!


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