Misal Pav

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Prep & Sprout Matki

   First, let's sprout the matki. Rinse 1 cup (200g) matki beans thoroughly under running water. Soak them in a mixing bowl with enough water to cover them by 2 inches for 8 hours or overnight. After soaking, drain the water completely using a strainer, then tie the soaked matki loosely in a clean cotton cloth or place in a colander covered with a lid. Keep it in a warm place for another 12-24 hours until small sprouts (about 1/2 inch long) appear. Keep your large kadhai, small saucepan, chopping board, knife, grater, and measuring spoons ready.

2. 02

   Cook Sprouted Matki

   Once sprouted, transfer the matki to a small saucepan. Add 2 cups of water and 1 tsp of salt. Bring the water to a boil over medium-high flame, then reduce the flame to low. Cover the saucepan with a lid and let the matki simmer for 15-20 minutes, or until the beans are soft but still hold their shape. They should be easy to mash with a spoon. Drain any excess water and set the cooked matki aside.

3. 03

   Prepare Aromatics & Coconut

   While the matki cooks, prepare the other ingredients. Finely chop 1 medium onion (about 100g) for the gravy, aiming for pieces roughly the size of a mustard seed. Finely chop 2 medium tomatoes (about 250g). Peel and grate 1 inch ginger (about 15g) and peel and crush or finely mince 4 garlic cloves (about 15g). Grate 1/4 cup (about 20g) dry coconut.

4. 04

   Sauté Spices & Onion

   Heat 3 tbsp of cooking oil in the large kadhai over medium flame. Once the oil is hot (you'll see a slight shimmer), add 1 tsp mustard seeds. Let them splutter for about 15-20 seconds until they pop. Then add 1 tsp cumin seeds and let them sizzle for 10 seconds until fragrant. Add the finely chopped onion for the gravy and sauté for 5-7 minutes, stirring occasionally, until it turns light golden brown and softens.

5. 05

   Add Ginger, Garlic & Tomato

   To the sautéed onions, add the grated ginger and crushed garlic. Cook for 1 minute, stirring constantly, until their raw smell disappears. Now, add the finely chopped tomatoes. Cook for 5-7 minutes over medium flame, stirring occasionally, until the tomatoes soften and release their juices, and the oil starts to separate from the mixture.

6. 06

   Introduce Dry Spices & Coconut

   Lower the flame to low. Add 1/2 tsp turmeric powder, 2 tsp red chili powder, 1 tbsp coriander powder, and 1 tsp garam masala. Stir well for 1 minute, ensuring the spices are well combined with the tomato-onion mixture and become fragrant. Be careful not to burn them. Now, add the grated dry coconut and mix it in, cooking for another 2 minutes on low flame.

7. 07

   Simmer the Gravy (Kat)

   Add 3 cups of water to the kadhai and 1/2 tsp of salt. Stir everything together. Increase the flame to medium-high and bring the mixture to a boil. Once boiling, reduce the flame to low, cover the kadhai, and let the gravy simmer for 10-12 minutes. This simmering allows the flavors to meld and the gravy to thicken slightly. The gravy should look rich and slightly reddish-orange.

8. 08

   Combine Matki and Gravy

   Gently add the cooked and drained sprouted matki to the simmering gravy in the kadhai. Stir carefully to combine without mashing the matki too much. Let it simmer together for another 3-5 minutes on low flame, allowing the matki to absorb the flavors of the gravy. Taste and adjust salt if needed.

9. 09

   Prepare Pav

   While the misal is simmering, you can prepare the pav. You can serve them as is, or lightly toast them. To toast, slice each pav bun horizontally without cutting all the way through. Heat a tawa (flat griddle) over medium flame. You can add a tiny bit of butter or oil if you like. Place the pav cut-side down on the tawa and toast for 30 seconds to 1 minute until lightly golden and warm. Repeat for all 8 pav pieces.

10. 10

    Assemble Misal Pav

    To assemble, take a serving bowl. First, place a generous helping of the misal (matki and gravy) at the bottom. Finely chop the remaining 1 medium onion (about 100g) for garnish. Sprinkle a handful of finely chopped raw onion over the misal. Add a generous amount of farsan or sev on top. Garnish with 2 tbsp of fresh chopped coriander leaves. Place a lemon wedge on the side of the bowl.

11. 11

    Serve

    Serve the hot misal immediately with the toasted pav on the side. The lemon wedge is for squeezing over the misal just before eating, which adds a fresh, tangy flavor. Enjoy your homemade Misal Pav!