Street-Style Kolhapuri Misal Pav Veg
Experience the authentic flavors of Maharashtra with this spicy and delicious Kolhapuri Misal. This iconic dish features a flavorful sprout-based curry known as 'matki usal' paired with a vibrant, spicy 'tari' (oily gravy). Perfectly complemented by toasted pav, chopped onions, zesty lemon, and a crunchy farsan topping, this recipe brings the bold, signature heat of Kolhapur straight to your kitchen. A comforting, wholesome meal perfect for any time of the day!
Ingredients
For the Misal Masala:
1 tsp Cumin Seeds
1 tbsp Fennel Seeds
2 tbsp Coriander Seeds
2 tbsp White Sesame Seeds
6 piece Cloves
2 piece Green Cardamoms
1 inch Cinnamon Stick
1 cup Dry Shredded Coconut
1 tbsp Poppy Seeds
8 piece Dry Red Chilli
9 cloves Garlic
1 inch Ginger
For the Matki (Sprouts):
4 cups Water
1 & 1/2 cups Sprouted Matki (Moth beans)
1 tsp Turmeric Powder
1 tsp Salt
For the Misal Gravy:
6 tbsp Oil
1 tsp Cumin Seeds
1 tsp Asafoetida Powder (Hing)
2 piece Onion (finely chopped)
2 piece Tomato (finely chopped)
1 pinch Salt
1 tsp Turmeric Powder
2 tbsp Kashmiri Red Chilli Powder
5 tbsp of the prepared Misal Masala
1 tbsp Salt
For Garnishing & Serving:
Farsan mixture
Onion (finely chopped)
Coriander Leaves (chopped)
Pav or bread (to serve)
Instructions
Step 1— Prepare the Misal Masala
1
In a pan, dry roast cumin seeds, fennel seeds, coriander seeds, white sesame seeds, cloves, green cardamom, and cinnamon stick for 30 seconds on a low flame.
2
Add dry coconut, poppy seeds, dry red chilies, garlic cloves, and ginger to the pan.
3
Dry roast these ingredients for a couple of minutes until fragrant.
4
Let the mixture cool down completely, then grind it into a fine powder or paste.
Step 2— Cook the Matki Sprouts
1
Bring 4 cups of water to a boil in a separate pan.
2
Add 1 & 1/2 cups of sprouted matki (moth beans), turmeric powder, and salt.
3
Cover and cook for 4-5 minutes until the sprouts are tender, then turn off the heat.
Step 3— Prepare the Misal Gravy
1
Heat 6 tbsp of oil in a pan. Add cumin seeds and asafoetida (Hing).
2
Sauté 2 finely chopped onions until they turn translucent.
3
Add 2 finely chopped tomatoes and a pinch of salt; cook for a few minutes.
4
Stir in the turmeric powder, Kashmiri red chili powder, and 5 tablespoons of the freshly prepared Misal Masala.
5
Cook the masala mixture for 3 minutes, then add 1 & 1/2 tablespoons of salt.
6
Add the boiled matki (along with its water) to the gravy. Let it boil for another 5 minutes until the matki is fully cooked and the oily layer (tari) separates from the curry.
Step 4— Serving
1
Separate a portion of the thin, spicy, oily gravy (tari) to serve on the side if desired.
2
Pour the hot misal into a plate.
3
Top with a generous amount of farsan mixture, chopped onions, and fresh coriander leaves.
4
Serve piping hot with toasted pav or bread.
Nutrition Facts
3 servings per recipe
