Maharashtrian cuisine has gained global recognition yet again, as the beloved Misal Pav secures a spot among the top 20 breakfasts in the world, according to TasteAtlas. While vada pav and pav bhaji are often the first to come to mind when thinking of Mumbai street food, Misal Pav is now emerging as a global culinary icon, grabbing the 18th spot on the prestigious list.
TasteAtlas’s latest global breakfast rankings celebrate the spice-laden Misal as the highest-ranked Indian breakfast dish, followed by the ever-popular paratha at number 23 and hearty chole bhature at number 32. With its rich layers of flavor, Misal Pav is perfect not just for breakfast but for any time you crave a bold, filling, and fiery meal.
If you’re looking to recreate this iconic Marathi dish in your own kitchen, here’s a simplified step-by-step guide that will help you master the authentic taste of Misal Pav.
Ingredients Needed:
For the cooked sprouts:
- 2 cups moth bean sprouts
- 2 cubed potatoes
- 1/2 tsp turmeric powder
- 1/2 tsp salt
- 3 cups water
For the usal (spiced curry):
- 1 finely chopped onion
- 1–2 chopped green chilies
- 1–1.5 tbsp ginger-garlic paste
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 10–12 curry leaves
- 1–1.5 tbsp goda masala or kala masala
- 1/2 tsp red chili powder
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1.5 tsp tamarind
- 3/4 to 1 cup water
- 3 tbsp oil
- Salt to taste
For serving:
- 8–10 pav breads
- 1/2 cup chopped onions
- 1/2 cup chopped tomatoes
- 1/2 to 1 cup farsan or sev
- Juice of 1 lemon
- 1/3 cup chopped coriander
- 1 cup beaten curd (optional)
Instructions:
Rinse the moth bean sprouts in clean water and drain. Pressure cook the sprouts along with cubed potatoes, turmeric, salt, and 3 cups water for 2 to 3 whistles. Meanwhile, soak tamarind in warm water and after 25–30 minutes, extract the pulp.
For the usal, heat oil in a pan, then add mustard and cumin seeds. Once they crackle, add chopped onions and sauté until translucent. Next, stir in curry leaves, green chilies, and ginger-garlic paste. Cook until the raw aroma disappears.
Add all the ground spices — turmeric, cumin, coriander, red chili powder, and goda masala. Mix well and add the tamarind pulp. Then add the boiled sprouts and potatoes, without their water. Add enough water for the desired curry consistency and simmer for 8–10 minutes. Add salt and a pinch of sugar if desired. Garnish with chopped coriander.
To serve, pour the usal in a bowl and top it with chopped onions, tomatoes, sev or farsan, and a squeeze of lemon juice. Pair it with toasted pav for a fiery and satisfying Maharashtrian breakfast experience.
This traditional dish is a burst of textures and spices and is guaranteed to bring a taste of Maharashtra to your home.
