Misal Pav  Misal Pav is a vibrant meal consisting of a spicy sprouted Matki (moth bean)curry topped with crunchy farsan, crisp onions and fresh cilantro that is served with lightly buttered pav. The traditional Misal recipe has lots of thin gravy also known as “rassa” or “kat” which is used to drench in the soft pillowy pav for each bite.  A thin layer of oil known as “Tarri” or “Tavang” on the gravy. What ramen is to Japenese, Misal is to Maharashtrian. Misal pav is also one of the rare dishes that showcases Matki(moth beans). The spice level of this dish varies from region to region in Maharashtra, India.

Misal Pav  Misal Pav is a vibrant meal consisting of a spicy sprouted Matki (moth bean)curry topped with crunchy farsan, crisp onions and fresh cilantro that is served with lightly buttered pav.
The traditional Misal recipe has lots of thin gravy also known as “rassa” or “kat” which is used to drench in the soft pillowy pav for each bite.
 A thin layer of oil known as “Tarri” or “Tavang” on the gravy.
What ramen is to Japenese, Misal is to Maharashtrian.
Misal pav is also one of the rare dishes that showcases Matki(moth beans).
The spice level of this dish varies from region to region in Maharashtra, India.
Pranav Palande

Pranav Palande

Cook 14th August 2020
Pranav Palande

Misal Pav  Misal Pav is a vibrant meal consisting of a spicy sprouted Matki (moth bean)curry topped with crunchy farsan, crisp onions and fresh cilantro that is served with lightly buttered pav. The traditional Misal recipe has lots of thin gravy also known as “rassa” or “kat” which is used to drench in the soft pillowy pav for each bite.  A thin layer of oil known as “Tarri” or “Tavang” on the gravy. What ramen is to Japenese, Misal is to Maharashtrian. Misal pav is also one of the rare dishes that showcases Matki(moth beans). The spice level of this dish varies from region to region in Maharashtra, India.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.