Misal Pav

I have started loving Maharashtrian cuisine. Misal pav is one of the most popular and such a filling dish – that can be enjoyed for breakfast, lunch or evening snack :)


Well, this is a family favourite meal for a lazy Sunday noon. The packet of pulses that we get has almost eight kinds of pulses – rajma, chole, green chana, moong, brown chahachowli, full masoor and more! It’s simple, just soak it overnight, pressure cook it in the morning with salt for 7 – 8 whistles.

For the tadka, take oil, add chopped onions, then make a paste of the misal masala, garlic chutney, chilli powder and haldi with a little water. Add this, let it simmer for a while, then add the cooked pulses, add water and salt as required. Let this cook nicely. Then add some lime juice. Garnish with coriander. Serve with chopped onion, misal special farsan and pav! Usually, plain pav is served in restaurants; however, I prefer heating it on tava or oven with a little ghee. That soft buttery pav goes so well with the spicy misal!

Brinda Majithia

Drool. Devour. Dream. Yea, my life can pretty much revolve around delicious food. Digital marketer by profession, full-time foodie by passion. I cook, I review restaurants, I travel and imbibe and absorb different cuisines and cultures. Get in touch with majithiabrinda@gmail.com

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