Misal Pav (Maharashtrian Spicy Mung Bean Curry)
A fiery, layered Pune street breakfast of spiced mung beans, crunchy sev, onion and lemon, scooped up with soft buttered rolls.
- Time1 hr 15 plus soaking
- LevelMedium
- Costabout £1.15 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Soak the mung beans in cold water overnight, then drain. Cook them in fresh water for 25 minutes until just tender but whole, then drain, keeping the beans separate from the water.
25 min - 2
Heat the oil in a large pan over a medium heat. Cook the onion for 8 minutes until golden, then stir in the garlic and ginger for 1 minute.
8 min - 3
Add the tomatoes and coconut and cook for 8 minutes until broken down and the oil starts to separate. Stir in the garam masala, chilli, turmeric, coriander and tamarind.
8 min - 4
Add the cooked beans, salt and 700 ml of water. Simmer for 20 minutes, mashing a few beans, until the curry is thick and rich with a thin, spicy sauce.
20 min - 5
Toast the rolls: melt the butter in a frying pan and fry the cut sides for 1 minute until golden.
- 6
Spoon the misal into bowls. Top with sev, red onion, coriander and a squeeze of lemon, and serve with the rolls for dipping.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
