Kolhapuri Misal Pav recipe
Kolhapuri misal pav is an authentic and popular spicy Maharashtrian dish from western India which is made up of moth beans(any sprouts) curry served with pav or bread.
Yield: 4
Calories: 291kcal
Materials
For sprouting moth beans:
- 1 bowl Sprouted moth beans/ matki
- 2 cups Water
- ½ tsp Haldi/ turmeric powder
- 1 tsp Salt or as per taste
For making misal masala paste:
- ¼ cup Dry coconut grated
- 1 tbsp Oil
- 1 tsp Jeera/ cumin seeds
- 1 tsp Rai/ mustard seeds
- 4 Green chillies
- 2-inch Ginger roughly chopped
- 4 Cloves of garlic roughly chopped
- 2 large Onions sliced
- 1 large Tomato roughly chopped
For making misal curry:
- 2 tbsp Oil
- 1 tsp Jeera/ cumin seeds
- ½ tsp Haldi/ turmeric powder
- 1 tbsp Dhaniya powder/ coriander powder
- 1 tbsp Kitchen king masala
- 1 tbsp Lal mirch powder/ red chili powder
- 1 tsp Garam masala powder
- Salt per taste
For serving misal pav:
- 3 tbsp Fresh coriander leaves finely chopped
- 7 to 8 Lemon wedges
- Bowl full of farsan
Instructions
For sprouting moth beans:
- Rinse the moth beans under running water and soak it overnight to get the proper sprouts in moth beans.
- In a Pressure cook add sprouted moth beans with 2 cups of water, ½ tsp turmeric, and 1 tsp salt.
- Pressure cook for 1 – 2 whistles on low medium flame.
For making misal masala paste:
- Heat the wide bottom broad pan and dry roast the grated dry coconut on low flame, till it turns aromatic and golden brown in colour.
- Remove the roasted dry coconut from the pan and transfer it to a blender or mixer jar.
- In the same pan, heat 1 tbsp oil and then add rai, jeera and sauté till it splutters.
- Add green chillies, garlic, and ginger and cook for a minute till it becomes a little crisp.
- Now add the onions and sauté for 4 -5 mins till it becomes tender and then add tomatoes and cook until it turns soft and mushy.
- Turn off the flame and wait for the mixture to cool down.
- Once cooled, transfer it to the same mixer jar in which roasted coconut is placed and blend it to form a smooth paste and keep aside.
For making misal curry:
- In a broad pan, heat 2 tbsp oil and add jeera and let it splutter.
- Add the misal masala paste into the pan and sauté for 7 to 8 mins on medium-low flame until the paste releases oil and starts leaving the sides of the pan.
- Now add red chilli powder, coriander powder, kitchen king masala, and garam masala and sauté on low flame till it turns aromatic.
- Add in the pressure cooked moth beans or matki along with its water and salt as per taste and stir it occasionally on high flame for about 10 -12 minutes.
- Once the misal gravy is cooked, oil starts floating on top and a red layer appearing on top is called tarri/kat which adds spicy flavour to misal.
- Turn off the flame and garnish with fresh coriander leaves
For serving misal pav:
- Take a deep bowl and add moth beans to form the base layer.
- Now add finely chopped onions and 1 tbsp coriander leaves.
- Top it with a handful of farsan and squeeze 1 tbsp lemon juice.
- Finally, pour ladleful of kat or tarri all over farsan and 1 tbsp coriander leaves.
- Serve hot misal with fresh and spongy pav and lemon wedges.