Misal Pav - A Maharashtrian Classic
The Spicy, Crunchy and Comforting Star of Indian Street Food
It’s been a busy, wet few weeks in the tropics, flooding rains keeping me bunkered down for quite a while. The occasional break in the weather, just time to slash the lawn and look for the snake that freaked me out a few weeks ago. Hilarious how I keep looking in the same spot we encounter it, as if it would still be there. The mind is a curious thing when it comes to fear of reptiles.
There has been a flurry of creative pursuits in my kitchen and some comfort cooking and experimentation. I’ve started a weekly Apéro post with a little snack you can offer guests for a casual gathering at the end of the week. I’ve typically been posting these on Friday morning, but I will endeavour to get them out earlier from now on. Here’s what you’ve missed in this series.
Apéro
My Balinese Bumbu series will be back next week, with some inspiring ways to use my Bumbu spice blend to whip up aromatic vegetable dishes to inspire some dreams of Bali.
The Magic of Indian Street Food
India’s street food scene is a world of its own, dynamic, aromatic, and endlessly varied. From the fiery kick of pani puri to the pillowy softness of vada pav, these quick bites are as much about experience as they are about taste. If you've ever strolled through the busy lanes of Mumbai, Delhi, or Kolkata, you’ll know that these stalls aren’t just food vendors; they are institutions, passing down recipes perfected over generations.
Among the giants of Indian street food, Misal Pav holds a special place. Unlike its snack-sized counterparts, this is a dish with real depth, a complete meal wrapped in the guise of street food. And what a meal it is! A spiced sprouted lentil and bean curry (misal) swimming in a fiery kat (spiced oil) is served with a cloud-soft pav roll (Bread roll), crunchy farsan (fried savoury mix), fresh onions, and a squeeze of lime. It’s a sensory overload in the best possible way.
My First Encounter with Misal Pav
I still remember my first encounter with Misal Pav—standing at a street-side stall, watching as a vendor masterfully ladled steaming hot misal into bowls, layering it with crispy toppings, and serving it with buttered pav fresh off the griddle. One bite and I was hooked—the contrast of heat, crunch, and soft bread making every mouthful a revelation.
This dish has remained with me ever since, not just as a memory but as something I’ve carried into my own kitchen. Over the years, I’ve taught Misal Pav in my Indian cooking classes, and it has consistently been one of the best-loved dishes of the day. Even against more complex or technically demanding recipes, this one always stands out.
Why Misal Pav Works So Well
There’s something truly special about this dish, and I think it comes down to the interplay of contrasts:
Spicy meets soft – The deeply flavoured misal is balanced by the pillowy pav.
Crunchy meets saucy – The crispy farsan and raw onions provide texture against the soupy curry.
Heat meets freshness – The bold, layered spices are brightened with lime and coriander.
In many ways, Misal Pav is a perfect representation of Indian cooking—layered, vibrant, and designed to excite every part of the palate.
Making Misal Pav at Home
I’ve modified the traditional Misal recipe here but my version stays true to the essence of the dish with a few thoughtful modifications. Traditionally made with sprouted moth beans or mung beans, this version also incorporates a velvety base of blended chana dal, adding richness to the broth. The signature spice blend, Goda Masala, gives it its distinct Maharashtrian depth, balanced with tamarind and jaggery for that quintessential sweet, tangy, and spicy interplay.
I like to make my own spice blends so I am giving you a traditional recipe for Goda Masala 1 which you can make if it pleases you or head to an Indian Grocer to pick up a pack of this classic Marathi spice blend.