Sanjeev Kapoor

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Missal Pav

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A favourite Maharashtrian snack – sprouts cooked in a spicy masala and served with pav.

This recipe has featured on the show Khanakhazana.

Preparation Time : 21-25 minutes

Cooking time : 21-25 minutes

Servings : 4

Missal Pav

Main Ingredients

Moong sprouts, Matki sprouts





Level Of Cooking



  • 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
  • Garlic paste
    1 teaspoon
  • Ginger paste
    1 teaspoon
  • Turmeric powder
    1/2 teaspoon
  • Red chilli powder
    1 1/2 teaspoon
  • 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


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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