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Kolhapuri Misal Pav served with tjick sliced bread, farsan, onions and lemon.
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Kolhapuri Misal Recipe | Spicy Maharashtrian Misal Pav

Kolhapuri Misal Pav is a spicy Maharashtrian dish made with sprouted matki usal, spicy tarri, batata bhaji, farsan, onions, lemon, and coriander. This street-style Misal is full of bold flavours and perfect for breakfast, brunch, or a hearty snack.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Main
Cuisine: Indian, kolhapuri
Servings: 10 people
Author: Preeti Nayak

Equipment

  • 1 Heavy bottom pot
  • 1 Heavy-bottomed pan

Ingredients

To Cook Sprouted Matki (Matki Ussal)

  • 3 cups sprouted matki (also called mat bean, moth bean, or dew bean)
  • 2 litres water
  • Salt to taste
  • ½ teaspoon turmeric powder

For the Vatan (Misal Masala)

  • 2 teaspoon oil
  • 9 garlic cloves
  • ½- inch ginger
  • 1 tablespoon coriander seeds
  • 1 teaspoon cumin seeds
  • 2 green cardamoms
  • 1 black cardamom
  • 2 petals mace javitri
  • 2 pieces black stone flower
  • 1 star anise
  • 4 cloves
  • 1- inch cinnamon stick
  • 15 black peppercorns
  • 1 tablespoon poppy seeds
  • 1 teaspoon oil
  • 2 onions sliced
  • ½ small dry coconut thinly sliced
  • A few coriander stems

For the Misal Tarri

  • 3 tablespoon oil
  • 1 large onion chopped
  • 1 tablespoon Kashmiri red chilli powder
  • 3 tablespoon Kanda Lasun Masala spicy; reduce if you prefer a milder misal
  • ¼ teaspoon turmeric powder
  • Salt to taste
  • Coriander leaves for garnish

For Matki Ussal

  • 1 teaspoon oil
  • 1 teaspoon mustard seeds
  • A few curry leaves
  • 2 green chillies slit
  • ½ teaspoon red chilli powder
  • ½ teaspoon garam masala powder
  • Salt to taste
  • Coriander leaves for garnish

For Batata Bhaji

  • 2 garlic cloves
  • 2 green chillies
  • 1 teaspoon oil
  • 1 teaspoon mustard seeds
  • A few curry leaves
  • 1 teaspoon turmeric powder
  • 5 medium potatoes
  • Salt to taste
  • Coriander leaves for garnish

For Serving Misal Pav

  • Farsan or misal mixture
  • Pav
  • Lemon juice
  • Chopped onion optional
  • Coriander leaves for garnish

Instructions

  • Sprout matki (moth beans): To sprout the matki beans, soak them for 6 hours, drain, cover, and keep it in a warm place for 24-48 hours until sprouted. Once sprouted, soak it in water for an hour and gently rub to remove as much skin as possible before cooking.
  • Cook the Matki: Add the sprouted matki, water, salt, and turmeric to a pot. Partially cover and cook on medium heat until the matki is tender. Strain and reserve the cooking water for making the tarri. Set the cooked matki aside.
  • Roast Misala Masala: Heat oil in a pan over medium heat. Add garlic and ginger and sauté until lightly golden. Lower the heat and add coriander seeds, cumin seeds, cardamoms, mace, black stone flower, star anise, cloves, cinnamon, and black peppercorns. Roast on low heat until fragrant. Add poppy seeds, if using, and roast for 30 seconds. Transfer to a mixer jar.
  • Prepare the Vatan: In the same pan, heat a little oil. Add sliced onions and thinly sliced dry coconut. Roast until golden. Cool slightly and transfer to the mixer jar. Add coriander stems and a little water. Blend to a smooth, thick paste.
  • Make the Tarri: Heat oil in a deep pan. Add chopped onion and sauté until golden. Add Kashmiri chilli powder, Kanda Lasun Masala, and turmeric. Cook for 1 minute. Add the prepared vatan and cook on high heat until the oil separates. Add salt and the reserved matki cooking water. If the water has cooled, heat it before adding. Cover and simmer on low heat for 20 minutes, until the oil floats on the surface. Garnish with coriander leaves.
  • Make the Matki Usal: Heat oil in a pan. Add mustard seeds and let them splutter. Add curry leaves and slit green chillies, and sauté briefly. Add the cooked matki, red chilli powder, and garam masala. Mix well and add salt only if needed. Garnish with coriander leaves.
  • Make the Batata Bhaji: Crush the garlic and green chillies. Heat oil in a pan and add mustard seeds. Once they splutter, add curry leaves, crushed garlic, and green chillies. Sauté until fragrant. Add turmeric, lightly mashed cooked potatoes, and salt. Mix well and garnish with coriander leaves.
  • Assemble the Misal Pav: In a serving bowl, layer the batata bhaji and matki usal. Add the spicy tarri, then top with crunchy farsan, onions, coriander leaves, and a lemon wedge just before serving.

Video

Notes

  • Adjust the spice level: Misal is a spicy dish. To reduce the heat, use less red chilli powder, Kanda Lasun Masala, and black pepper. You can keep the other whole spices as they mainly add flavour and aroma.
  • No Kanda Lasun Masala? Use your regular garam masala for chicken or mutton curry instead. The flavour will be slightly different, but still delicious. You can also make Kanda Lasun Masala at home.
  • Check for Misal masala online, and you can skip the addition of the whole spices added to the recipe.
  • Cook the vatan until the oil separates. After adding the vatan to the tarri masala, cook until the oil separates. Then add the sprouts water and simmer until a thin layer of oil floats on top. This gives the tarri its authentic look and flavour.
  • Use hot water for the tarri: The matki cooking water should be hot when you add it to the tarri. If it has cooled down, heat it before adding. Hot water helps the oil rise to the top, giving the tarri its authentic appearance.