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Misal Pav

Print Recipe
Spicy Maharashtra sprout curry with buttered bread rolls.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients

  • 1 cup moong dal (soaked 4–5 hrs or overnight)
  • 1 green chili
  • ½ inch ginger
  • ¼ tsp turmeric
  • Salt to taste
  • A pinch of asafoetida (hing)
  • ½ tsp baking soda (optional, for extra fluffiness)
  • Veggies (mix-in):
  • ¼ cup chopped onions
  • ¼ cup chopped tomatoes (deseeded)
  • ¼ cup capsicum (any color)
  • 2 tbsp chopped coriander leaves
  • Optional: grated carrot, beetroot, spinach
  • Other:
  • Oil or ghee for shallow frying
  • Chaat masala for sprinkling

Instructions

  • Drain soaked moong dal and blend with green chili, ginger, turmeric, salt, and a splash of water until smooth but thick (like dosa batter).
  • Just before cooking, add baking soda and mix lightly (optional).
  • Fold in onions, tomatoes, capsicum, and coriander into the batter.
  • Heat 1 tsp oil in a small nonstick pan or iron tawa.
  • Pour a ladleful of batter and spread slightly thick (like a mini pizza).
  • Cover and cook on medium flame for 3–4 mins till golden at the bottom.
  • Flip gently and cook uncovered until both sides are golden.
  • Sprinkle chaat masala. Serve hot with mint chutney or tomato ketchup.
  • Craving more healthy breakfast ideas? Check out my Oats Khichdi and Ragi Paratha.