Misal Pav

Name: Misal Pav
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Indian
Ingredients: 300 g moth beans — sprouted; 2 tbsp goda masala; 1 onion; farsan to top; 6 pav buns; 1 handful cilantro; 2 tbsp oil; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Misal Pav is a beloved breakfast or brunch staple in Maharashtra, crafted with care in home kitchens across the state. This dish reflects a practical approach to cooking, where salt is measured by instinct and generosity with oil is encouraged. The simple ingredients come together to create a meal that is both humble and hearty, perfect for sharing at a leisurely family table.

The dish should feel harmonious, with the earthy richness of moth beans mingling with the aromatic warmth of goda masala. Topped with crunchy farsan and fresh cilantro, each bite is a delightful contrast of textures. Served with soft pav buns, it invites you to scoop up the spicy, tangy mixture, making each mouthful a comforting experience.

Ingredients

300 gmoth beans — sprouted
2 tbspgoda masala
1onion
farsanto top
6pav buns
1 handfulcilantro
2 tbspoil
to tastefine sea salt

Method

Rinse 300 g moth beans thoroughly under cold water until the water runs clear. Soak them in enough water to cover for at least 6 hours or overnight. Drain the soaked beans and set them aside. Chop 1 onion finely and set aside. Roughly chop a handful of cilantro and keep it ready for garnishing.
In a large, heavy-bottomed pan, heat 2 tbsp oil over medium heat. Add the chopped onion and sauté gently, stirring occasionally, until the onion becomes translucent and soft. This should take about 5-7 minutes. The onion should not brown, as we want it to contribute sweetness to the dish.
Add the drained moth beans to the pan with the softened onions. Stir in 2 tbsp goda masala, ensuring the beans are well coated with the spice mixture. Cook for another 2-3 minutes, allowing the spices to release their aroma and meld with the onions.
Add enough water to cover the beans by about an inch. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pan and let the beans cook until they are tender and the mixture has thickened slightly. Stir occasionally, and add more water if necessary to prevent sticking. The beans are done when they are soft and can be easily mashed with the back of a spoon.
Taste the mixture and add fine sea salt to taste, stirring well to ensure it is evenly distributed. The dish should have a balanced flavor with a hint of sweetness from the onions and warmth from the spices.
To serve, ladle the cooked misal into bowls. Top each serving with a generous handful of farsan for crunch and a sprinkle of chopped cilantro for freshness. Serve with pav buns, lightly toasted if desired, on the side for dipping and scooping.