Misal Pav Recipe Instant Pot: Spiced Lentil Curry With Soft Bread Rolls

This Instant Pot version of misal pav brings authentic Maharashtrian flavors to your kitchen with modern convenience. The pressure cooker transforms dried lentils into a creamy, spiced curry in a fraction of the traditional time.

I’ve perfected this method to maintain the dish’s signature textures—the lentils stay intact yet tender, while the curry develops deep, aromatic layers. The soft pav bread rolls soak up every bit of the flavorful gravy.

You’ll love how the Instant Pot streamlines the process without sacrificing taste. The spice blend, toasted and bloomed in oil, creates a base so rich you won’t miss the hours spent at the stove.

Serve this dish hot, garnished with fresh onions, cilantro, and a squeeze of lime for the true street-food experience at home.

Ingredients for Misal Pav Recipe Instant Pot

Authentic Maharashtrian flavors start with lentils, spices, and soft pav bread for soaking.

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The moth beans (also called matki) and pigeon peas form the heart of this dish. Indian grocery stores carry them dried—look for bags in the lentils/beans section. I get mine from Patel Brothers or H-Mart (they stock both in their bulk bins). Soak overnight for creamy texture, or quick-soak in hot water for 2 hours if you’re short on time. The potatoes should be waxy, not starchy—red or Yukon Gold work best.

No moth beans? Split chickpeas (chana dal) at double the amount get you close. Missing pigeon peas? Yellow lentils (toor dal) work too. Fresh ginger and garlic are non-negotiable for the spice paste, but ginger-garlic paste from a jar saves time in a pinch. For heat, swap green chilies for serrano peppers or add cayenne pepper to the powdered spice mix.

The curry tastes even better the next day—store leftovers in the fridge for up to 3 days. Pav buns are best fresh, but you can toast day-old ones to revive. Freeze the curry base (without potatoes) for up to 1 month. Garnish with cilantro and lime just before serving.

Step-by-Step Instructions for Spiced Lentil Curry With Soft Bread Rolls

Here is the method to build layers of flavor in your pressure cooker with ease.

Step 1: Sauté Aromatics and Spices for the Curry Base

Set your Instant Pot to the Sauté function and add 3 tbsp vegetable oil. When the oil shimmers, add 1 tsp mustard seeds and 1 tsp cumin seeds. Let them sizzle for 20-30 seconds until the mustard seeds begin to pop.

Immediately add the finely diced yellow onion and sauté for 3-4 minutes until it turns translucent. Stir in the 1 tbsp fresh ginger, 6 cloves fresh garlic cloves, and 2 whole green chilies, minced, and cook for another 1 minute until fragrant.

This step builds the aromatic foundation, so don’t rush it. The onions should soften but not brown, allowing the spices to bloom without bitterness.

Step 2: Add Vegetables and Spice Powders

Stir in the 2 whole tomatoes, finely chopped, and cook for 2-3 minutes until they soften and release their juices. Add 1 tsp turmeric powder, 1 tbsp red chili powder, and 1 tbsp coriander powder, mixing well to coat the onions and tomatoes.

Cook for an additional 1-2 minutes to toast the spices lightly. This step deepens their flavor and eliminates any raw taste. The mixture should look thick and paste-like, forming the rich base of your curry.

Add the 2 whole potatoes, cubed, and stir to combine, ensuring they’re well coated in the spice mixture.

Step 3: Pressure Cook the Lentils and Potatoes

Drain and rinse the 1.5 cups dried moth beans and 0.5 cup pigeon pea lentils, then add them to the Instant Pot along with 1 tsp salt and 4 cups of water. Stir everything together, scraping the bottom to prevent burning.

Secure the lid, set the valve to Sealing, and cook on High Pressure for 12 minutes. Once the cooking cycle completes, let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.

Open the lid carefully and stir the curry. The lentils should be tender but still hold their shape, and the potatoes should be fork-tender.

Step 4: Finish with Garam Masala and Adjust Consistency

Stir in 1 tsp garam masala and let the curry sit on the Warm setting for 2-3 minutes to allow the flavors to meld. Taste and adjust the salt as needed.

If the curry is too thick, add a splash of water to reach your desired consistency. It should coat the back of a spoon but still be pourable. The 1.5 cups dried moth beans and 0.5 cup pigeon pea lentils will have absorbed much of the liquid, creating a hearty texture.

Garnish with 0.5 cup fresh cilantro, chopped, and serve with 8 pieces pav buns and lime wedges on the side for squeezing over the top.

Best Sauces and Condiments for misal pav recipe instant pot

Classic Toppings

Fresh finely diced yellow onion is non-negotiable for that authentic street-food crunch. I use about ½ cup per bowl. Thinly sliced lime wedges add a bright, tangy contrast that cuts through the richness of the curry. 💛

Fresh Herbs

Fresh cilantro is the traditional garnish—chop ¼ cup finely and sprinkle generously. For extra freshness, add a few leaves of mint or green onion for a subtle variation.

Spicy Condiments

Serve with green chutney made from blended cilantro, mint, and green chilies. A spoonful of sev (crispy chickpea noodles) adds crunch and texture. I always keep a jar of Patak’s mango chutney on hand for sweet-spicy contrast. 🌶️

Creamy Additions

Drizzle 2 tbsp plain yogurt on top for a cooling touch. For richness, add a dollop of raita or a sprinkle of feta cheese if you want a fusion twist.

Extra Flavor Boosters

Toast 1 tsp cumin seeds in ghee and drizzle over the dish just before serving. A pinch of chaat masala adds a tangy, spicy kick that elevates the entire meal.

Frequently Asked Questions