How to make Missal Pav -

Spicy sprout curry topped with farsan and served with pav.

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Moong sprouts (अंकुरित मूंग ), Matki sprouts (अंकुरित मटकी)

Cuisine : Maharashtrian

Course : Snacks and Starters

Missal Pav

Missal Pav Recipe Card


Mixed sprouts cooked in a spicy onion tomato gravy topped with crunchy farsan, onions and lemon juice served with pav. If you want to have an authentic Kolhapuri missal pav – it’s got to be spicy, but if spice isn’t your thing you can totally alter it. This quick food on the go is a favourite Maharashtrian snack and breakfast option.

Prep Time : 21-25 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Missal Pav Recipe

  • Moong sprouts 1 cup

  • Matki sprouts 1 cup

  • Oil 2 tablespoons

  • Asafoetida a pinch

  • Mustard seeds 1/2 teaspoon

  • Curry leaves a few

  • Onions finely chopped 2 large

  • Green chillies slit 2

  • Garlic paste 1 teaspoon

  • Ginger paste 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1 1/2 teaspoons

  • Coriander-cumin powder 1 teaspoon

  • Salt to taste

  • Garam masala powder 1 teaspoon

  • Fresh coriander leaves finely chopped 2 tablespoons

  • Farsan 1/2 cup

  • Lemon juice as required

  • Lemon slices as required

  • Pav 8


Step 1

Mix sprouts in a colander and wash under running water for a minute. Drain and keep aside. Heat oil in a pan, add asafoetida, mustard seeds, curry leaves and half of the chopped onions.

Step 2

Sauté for a minute and add green chillies. Add garlic paste and ginger paste. Stir well and sprinkle a little water. Add turmeric powder, red chilli powder and dhania-jeera powder. Mix well and add the sprouts.

Step 3

Add salt to taste and three cups of water. Bring to a boil. Add garam masala powder and chopped coriander leaves, keeping some for garnish. Cover and cook for ten to twelve minutes.

Step 4

To serve: Pour a ladleful of cooked sprouts in a deep bowl. Sprinkle generously with farsan. Sprinkle remaining chopped onion, chopped coriander leaves and freshly squeezed lemon juice. Serve with lemon slices and pav.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.