Spicy Misal Pav Recipe

It's difficult to decide if Misal is a snack or a meal but one thing's for sure, it is one of the few dishes that truly does the job of elevating all the senses. The tingle of spice and chilly on the tongue, the tease of the rich aroma or the texture of the crunchy farsan .. there isn't a better weekend treat than misal pav. In the Stahl Xpress Cooker, the Misal is ready in no time, while conserving the nutrition of the pulses and the flavours of the spice mix.

Misal Pav Recipe

Total Time: 35 Mins

Serves 6

Red Chilli Paste

3-4 Byadgi Chillies soaked in hot water for 10 minutes or until soft

3-4 Kashmiri Red Chillies soaked in hot water for 10 minutes or until soft

6 Cloves Garlic


¼ Cup Oil groundnut, sesame, canola oil

1 Teaspoon Mustard Seeds

1 Teaspoon Cumin Seeds

⅛ Teaspoon Hing

2 Sprigs chopped Curry Leaves stem removed

¾ Cup chopped Onion approx 2 onions

½ Cup chopped Tomato approx 1 tomato

½ Teaspoon Turmeric Powder

½ Teaspoon Coriander Powder

1 Tablespoon Misal Masala sub with goda masala or pav bhaji masala

200 Grams Mixed Sprouts

3 Cups Water

1 ½ Teaspoons Salt

¾ Tablespoon Jaggery

⅓ Cup chopped Coriander Leaves

2-3 Wedges Lemon


Red Chilli Paste

  1. Grind together soaked red chillies and garlic using a food processor or mixer. You can use 1-2 teaspoons of the soaking water. Blend to a coarse wet paste. Keep aside


  1. Heat oil in a pressure cooker over high heat. Once hot add mustard seeds and allow to splutter. Reduce heat to medium and add cumin seeds, hing and curry leaves. Fry for 30 seconds.
  2. Add chopped onions and saute for 1 minute or until fragrant. Add the red chilli paste and fry until the raw aroma goes, approximately 2-3 minutes. Add chopped tomatoes and misal masala and stir to combine. Cook for 3-4 minutes or until the tomatoes have softened and the oil separates.
  3. Add mixed sprouts and mix to combine. Add water and salt and stir until well mixed. Cover the lid of the pressure cooker and seal with the whistle. Cook on high heat till the 1st whistle and then reduce the flame to low and cook for another 10 minutes. Once done, turn off the flame and allow the pressure to release naturally.
  4. Remove the whistle and lid of the pressure cooker. Turn on the flame to a medium, add jaggery and mix to combine. Bring it to a boil and turn off the flame.
  5. Add chopped coriander leaves and some freshly squeezed lemon juice. Stir to combine. Serve hot along with some pav or poha, chopped onion and top it off with some farsaan!

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