Recipe: Misal Paav

When you grow up in Mumbai there are 2 things that become your absolute favourites – Vada Paav and Misal. If a person claims to be a true Mumbaiite and has not heard about these two items, be rest assured he/she will get condescending looks from the rest!

 If you wish to have the best Misal in Mumbai you must visit the Dadar area and head over to “Prakash” or “Aaswad” hotels in Shivaji Park area. They have been there for ages and are the typical Maharashtrian food joints you must visit to enjoy the authentic taste. But if you are not able to visit these places, do visit Sango’s Kitchen in Dubai or my mom’s home in Worli, just give 2 days advance notice please.

Misal originated from the other side of the Sahayadri Mountains, famously known as the “GHAT” or “DESH”. My mom’s side is from the Ghats while my papa’s family is from the Konkan side. My grandmother, an excellent cook herself passed on this amazing recipe to her daughter which has come to me. So here goes the next one in the list of “patented” recipes :

Misal Paav
Following combination serves 4 plates (I cannot say 4 people because it depends on how many plates one can have:-))

a) Matki Usal

  • Matki  – 1 cup soaked
  • Green Chillies – 2-3 finely chopped
  • Mustard Seeds – 1 tea spoon
  • Asafoetida – 1/2 tea spoon
  • Onion – 1 medium-sized finely chopped
  • Ginger-Garlic Paste – 1 tea spoon
  • Turmeric Powder – 1 tea spoon
  • Red Chilly Powder – 2-3 table spoons
  • Salt – To Taste
  • Tamarind-Jaggery Mix – 1-2 table spoons
  • Goda Masala – ! table spoon
  • Coriander Leaves – finely chopped
  • Lemon

Soak one cup matki pulse to sprout. Matki takes atleast 2 days to sprout well. Soak overnight in water. Then remove all the water, wrap it in a cloth and leave it in refrigerator for one more day, even if you leave it in a vessel it will sprout.

Heat oil – 2 tb sp in a pressure pan. Add mustard seeds and asafoetida. Add 2-3 finely chopped green chillies. Stir for 1-2 minutes. Add the onion. Once the onion turns light brown add turmeric powder and ginger-garlic paste. Stir well for 2-3 minutes. Add red chilly powder. Add salt to taste. Boil the mixture in a pressure pan until 2 whistles. Let it cool then add ‘goda masala’. (This is readily available in all shops in mumbai, if not search for “misal masala” in any Indian store and that will do to)
Boil the mixture and add the tamarind-jaggery water (Soak tamarind and jaggery in 2-3 tablespoons of water for 10-15 mins)
Bring to boil for 5 mins. Matki usal is ready

b) Potato Vegetable


  • Potatoes – 3 medium sized
  • Mustard seeds – 1 tea spoon
  • Asafoetida – , ½ tea sp.
  • Curry leaves – 5-6
  • Green Chillies – 3-4 finely chopped
  • Turmeric Powder – 1 tea spoon
  • Salt – To taste

Boil the potatoes. Heat oil in kadhai/vessel. Add mustard seeds, asafoetida, curry leaves, green chillies and turmeric powder. Cut the boiled potatoes in small pieces and add to the above seasoning in the kadhai. Add salt to taste, sugar and lemon juice. Stir well till it cooks.


c) Farsan
Pick a packet that is readily available in all stores.

Take a plate, first place the potato vegetable , then add the matki usal to it, then add the farsan (as much as you like), add chopped onions, chopped coriander leaves, and add little lemon. Serve hot. You may also eat this along with same bun bread as the one used for vada paav or have it plain. You can also have it with curd and then it is known as “Dahi Misal”


Enjoy and do let me know how it turns out!


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Chicken Lasagna


  1. Ketaki

    Hit yaar!!! have to try this in 2 days (which is the minimum wait time for this dish…envy Sango who is having it today! lol).
    Are my other favorites from your mom to follow? – like her finger-licking chicken & fish…I still remember the chicken…yummmmm

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