Misal Pao - History Of Maharastra's Favourite Snack
Image Credit: Misal pao is a spicy street food delicacy | Instagram - @rupali_lohat

Misal Pav is a traditional Maharashtrian dish that has gained immense popularity across India and beyond. It is a spicy curry made with sprouted moth beans and a blend of aromatic spices, garnished with a variety of crunchy toppings such as sevfarsan, chopped onions, and coriander leaves. This delectable curry is served with soft and fluffy pav buns, which are perfect for soaking up the delicious sauce.

Misal Pav has a rich history that dates back to the 17th century when it was first created in the city of Pune. The dish was originally a breakfast item that was sold by street vendors and quickly gained popularity among the working class as a quick and satisfying meal. Over time, Misal Pav has become a staple dish in Maharashtrian cuisine, with each region and family adding their own unique twist to the recipe. Nowadays, Misal Pav is enjoyed throughout India and has even gained international fame, with food bloggers and chefs around the world creating their own versions of this iconic dish.

The origin of Misal Pav is not entirely clear, but it is believed to have been invented by a local Maratha warrior named Kondaji Farzand. He was said to have created the dish as a quick and nutritious meal for his soldiers during battles. The dish was originally called “Usal Misal” and was made with a blend of sprouted beans, lentils, and aromatic spices.

Misal pav | Instagram - @aashutoshjoshii

Here is a simple Misal Pav recipe.


For the Misal

  • 1 cup moth beans (matki) soaked overnight
  • 1 onion, chopped
  • 2 tomatoes, chopped
  • 1 potato, chopped
  • 2 green chilies, chopped
  • 1 tbsp ginger-garlic paste
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tbsp Misal masala
  • Salt to taste
  • Water

For the Farsan:

  • 1 cup sev
  • 1 cup chiwda
  • 1/2 cup peanuts

For the Garnish:

  • Finely chopped onion
  • Finely chopped coriander leaves
  • Lemon wedges
  • Pav buns


For the Misal

  • Drain the soaked moth beans and pressure cook them with 2 cups of water and salt for 3 whistles. Keep aside.
  • Heat oil in a pan and add cumin seeds and mustard seeds.
  • Once they crackle, add chopped onion and sauté until golden brown.
  • Add ginger-garlic paste and chopped green chilies. Sauté for 1 minute.
  • Add chopped tomatoes and cook until they turn soft and mushy.
  • Add chopped potatoes, turmeric powder, red chili powder, Misal masala, and salt to taste. Mix well.
  • Add 1 cup of water and let the mixture cook until the potatoes are tender.
  • Add the cooked moth beans along with the water. Mix well and let it simmer for 5-10 minutes.
  • Misal is ready.

For the Farsan

  • In a separate bowl, mix sev, chiwda, and peanuts.
  • Farsan is ready.

To Assemble

  • Take a serving bowl and add a ladleful of Misal.
  • Top it up with a generous amount of farsan.
  • Garnish with finely chopped onion and coriander leaves.
  • Squeeze some lemon juice over it.
  • Serve hot with pav buns.

Enjoy the delicious Misal Pav with the spicy and flavorful Misal and crunchy farsan, all topped with the tangy garnish. This traditional Maharashtrian dish is sure to tantalize your taste buds and leave you craving for more.