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Misal Pav

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Misal Pav

Missal Pav | Chef Kunal Kapur

  • Suitable for vegetarian
  • 45 mins
  • Serves 4
  • Medium





  • Moth bean sprouts – 2cups
  • Salt – ½ tsp
  • Water – 2 cups

For Dry masala

  • Dried Coconut (sliced) – ¼ cup
  • Dry red Chillies – 8nos
  • Green cardamom – 3nos
  • Mace – 1pc
  • Cinnamon – 1stick
  • Star anise – 1 pc
  • Cloves – 4pcs
  • Coriander seeds – 1tbsp
  • Fennel seeds – 1 tsp
  • Peppercorn – 1 tsp
  • Cumin – 1tsp
  • Fenugreek – ½ tsp
  • Sesame Seeds – 1tbsp
  • Poppy Seeds – 1tbsp
  • Ginger (small piece) – 3nos
  • Garlic cloves – 6nos

For Wet Masala

  • Oil – 2 tbsp
  • Mustard seeds – 1tsp
  • Cumin seeds – 1 tsp
  • Hing – ½ tsp
  • Onion sliced – 1cup
  • Tomato diced – 1cup
  • Turmeric – ½ tsp
  • Kashmiri chilli powder – 1tsp

For tempering

  • Oil – 2tbsp
  • Mustard seeds – 1tsp
  • Curry leaves – a sprig
  • Salt – to taste
  • Jaggery – 1tbsp
  • Water – 1 cup

For topping

  • Phalahari mixture
  • Onions chopped
  • Coriander chopped
  • Lemon
  • Pav



For Missal

Put all the ingredients into a pressure cooker on cook for 1 whistle over medium flame.


For Dry Masala

Put all the ingredients in a heavy bottom vessel, like a kadhai or a cast iron pan.
Roast the spices on low flame, until the spices are lightly toasted.
Cool the spices and grind to powder.


For Wet Masala

Begin by heating oil in a deep vessel over medium heat. Add mustard seeds and cumin seeds to this.
Once the seeds begin to splutter add in hing, give it a stir and add in the sliced onions. Fry the onions till they begin to become brown and add in the diced tomatoes.
Cook for about 3-4 minutes and add in the turmeric and kashmiri chilli powder. Give it a stir and add in the ground masala from above.
Give a nice stir, lower the flame, put the lid on and cook for about 5 minutes. Remove the lid and cook on medium flame till the masala begins leaving the oil.
Transfer to cool. Once, its cool, blend the masala and reserve.


For Tempering

Heat oil in a pan over medium heat, add in the mustard leaves and curry leaves. Once the mustard leaves splutter, add in the wet masala from above.
Cook the masala till the oil begins to leave the masala. Then, add the boiled moth sprouts in. Adjust salt and add in the jaggery. Finally adjust the consistency with the water. Cook for 5 min with the lid on before finishing the dish.


For Topping

Transfer the missal from above into the serving container.
Before serving top the missal with phalahari mixture, chopped onions and coriander and a squeeze of lemon.
Serve hot along with pav.

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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