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Vegetarian, South and Southeast Asian

Misal pav

Misal pav is a spicy curry of lentils and chickpeas from Maharashtra, India, served with soft bread rolls. It serves 4, takes 55 minutes, and is rated medium difficulty, for about €1.80 per person. The key is adding the crunchy topping at the very last moment, over a curry that's loose enough to dip the bread.

Let me suggest misal pav, the street food of Maharashtra, a spicy legume curry topped with crunch and served with soft rolls.

Misal pav
Total time
55 min
Difficulty
Medium
Cost per person
€1.80
Calories per person
720 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Misal pav is a bowl of deep red curry, fragrant with roasted coconut and warmed up with chili and garam masala, topped with crushed corn chips and raw onion right before serving. The contrast between the hot, spicy liquid and the fresh crunch is the whole point of this dish, best enjoyed with bread for dipping.

It's a good pick for a weeknight when you want a curry that breaks the routine, or for a Sunday when you feel like surprising guests with Indian street food. Lentils and chickpeas make it a filling, budget friendly meal, as long as everyone at the table likes a bit of heat. Mon Chou suggests it to shake up your usual dinner rotation without spending the whole evening in the kitchen.

The ingredients

4 people

Pantry

  • Green lentilsoften in the pantry 150 g
  • Canned chickpeasoften in the pantry 240 g
  • Grated coconut 2 tbsp
  • Garam masalaoften in the pantry 2 tsp
  • Chili powderoften in the pantry 1 tsp
  • Oiloften in the pantry 3 tbsp
  • Plain corn chips 60 g

Fruits and vegetables

  • Onion 2
  • Garlic 3 cloves
  • Fresh ginger 1 tbsp
  • Tomatoes 3
  • Lemon 1

Bakery

  • Soft bread rolls 8

Allergens Gluten

The step by step recipe

  1. Cook the green lentils in water until tender, then drain them. 25 min

    Only salt them at the end of cooking. If you don't have sprouted beans, lentils make a great substitute.

  2. Sauté one sliced onion with the garlic, ginger, and grated coconut until everything turns golden. 8 min

    This toasted coconut base gives misal its signature aroma.

  3. Add the diced tomatoes, garam masala, and chili powder, let it stew, then blend this paste with a little water. 10 min

    The mixture should be smooth and deep red.

  4. Pour this sauce over the drained lentils and chickpeas, add hot water, and let it simmer. 12 min

    The curry should be loose enough to dip bread into.

  5. Serve in bowls, topped with chopped raw onion, crushed corn chips, and a squeeze of lemon, with the toasted bread rolls on the side. 3 min

    Toast the rolls in a pan with a bit of butter to make them crispy.

Our tips to get it right

  • Taste the curry before serving and adjust the chili, since the heat varies a lot depending on the brand of chili powder you use.
  • Make the curry ahead of time, it actually tastes better reheated, and keep the crunchy topping separate until serving.
  • If the curry thickens too much as it cools, loosen it with a splash of hot water before serving to get back the right dippable texture.

The variations

  • Swap the corn chips for sprouted mung beans for a more traditional version with a lighter crunch.
  • For a milder, kid friendly version, cut the chili powder in half and serve extra garam masala on the side for adults.
  • For a quicker version, use canned, already cooked lentils, which saves 25 minutes off the recipe.

What to serve it with

  • Spiced chai tea
  • Plain yogurt to cool things down
  • Fresh cucumber salad

Storage

The curry keeps for 3 days in the fridge in a sealed container, without the crunchy topping. It freezes well for up to 2 months. Reheat it in a saucepan with a splash of water, and prepare the topping and bread fresh right before serving.

Questions about this dish

Can I use a different bread instead of pav rolls?

Yes, a plain soft brioche roll or a lightly toasted flatbread both work well. What matters is a soft bread that can soak up the curry without falling apart.

Can I make misal pav ahead of time?

Yes, make the curry up to 2 days ahead and save the crunchy topping and bread for the last minute. The flavor actually improves after a night in the fridge.

What if I don't have grated coconut?

You can leave it out, the curry will taste slightly less rounded but still turn out well. A splash of coconut milk near the end of cooking can also replace it.

Is misal pav very spicy?

The original version is fairly hot, but you control the heat by adjusting the amount of chili powder. Start with half a teaspoon if you prefer a milder curry.

How long does it take to make a misal pav?

Count 55 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a misal pav?

About 720 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a misal pav cost?

About €1.80 per serving, or €7.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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