Kolhapuri Misal Pav

Misal Pav is one of the most popular Maharashtrian Breakfast, Brunch or Snack. It is one of my favorite street foods. I tasted this for the first time on my trip to Mumbai a couple of years back and loved it. I have not seen such diversity and variety in any other country than India and that’s what makes my country so rich in its culinary heritage. Indian cuisine consists of a wide variety of regional and traditional cuisines native to the Indian subcontinent. 

With its roots in the Kolhapur region of Maharashtra, there are several variations across the state of Maharashtra such as Puneri Misal from Pune which is topped with poha, Nagpuri Misal, Kolhapuri Misal and Mumbai Misal which are very spicy. In Pune the spices are toned down but Mumbaikars prefer it spicy. Kolhapur, largely believed to be the home of the Misal, serves the spiciest variation of it and is called the Kolhapuri Misal. I am preparing the Kolhapuri version of Misal Pav as everyone at my home is fond of spicy food. But if you want to avoid or reduce the spices, please reduce the Kolhapuri masala or simply skip it. The humble Misal pav has received an award for the world’s tastiest vegetarian dish at the Foodie Hub Awards in London.

Misal has a spicy and tangy lentil curry which is made with sprouted mothbeans which contribute to the thick gravy or matki usal and thin gravy which is also known as rassa. This makes it a high-protein, healthy recipe that everyone can enjoy. Misal is further topped with besan farsan, chopped onions, a dash of lemon juice and is served with Pav, an Indian bread. At times, it is eaten with yoghurt to lessen the spice.

The traditional version of Misal curry is always prepared with moth beans, but it can also be replaced with moong beans. You can also use store-bought sprouted moong beans if you cannot find sprout moth beans. Secondly, the curry can also be prepared with the combination of mixed sprouts including moong, mixed bean and moth. The curry made with mixed sprouts is known as usal pav and tastes equally delicious. This curry can also be served with plain bread, steamed rice and with chapathi/roti.

As with all Indian dishes, Misal is made differently across the state. Every home has its unique Misal recipe.

Are you as crazy about Misal like me? Then please share your Misal recipes and I would love to hear them! And if you try my recipe, do share your pictures on facebook, instagram and pinterest and tag me. I would love to feature it.

PREP TIME       15 MINUTES
COOK TIME     30 MINUTES
TOTAL TIME    45 MINUTES

SERVES: 4

INGREDIENTS

For Pressure Cooking

2 Cup Moth Beans Sprouted
1 Cup Water
¼ tsp Turmeric
½ tsp Salt

For Rassa & Kat together

6 tbsp Oil
3 medium sized Onions, finely chopped
2 Tomatoes, finely chopped
1 tbsp Besan/Chickpea Flour
½ tsp Cumin Seeds
½ tsp Mustard Seeds
1 sprig Curry Leaves
1 tbsp Ginger Garlic Paste
2 tbsp Kanda Lasun Masala
2 tsp Kolhapuri Masala
Small piece of jiggery
Salt to taste
5 Cups of Boiled Water

For Serving

2 Cups Farsan
1 medium sized Oinion finely chopped
2 tbsp Coriander leaves, finely chopped
8 Pavs
1 Lemon, quartered

METHOD

• In a pressure cooker take sprouted matki sprouts or the moth sprouts. Add 1 cup water, turmeric powder and salt. Cook on medium heat until 1 whistle.
• In a pan, heat up 1 tbsp oil. Add besan and roast it on medium heat until it gets nice even golden color for about 3-4 minutes. Turn off the gas and take the besan out into a bowl.
• Heat the remaining 5 tbsp oil in another pan. Crackle the mustard seeds first.
• Add the cumin seeds and sauté for a few seconds till it gets a golden color.
• Add the chopped onions and sauté till translucent.
• Now add curry leaves and ginger garlic paste. Sauté till the raw aroma of the garlic goes away.
• Add tomatoes and cook until it cooks really soft and mashes well with onion for about 4-5 minutes.
• Now add kanda lasun masala and Kolhapuri masala. Mix well and fry for about 2-3 minutes.
• Add roasted besan and fry for about 2 more minutes.
• Add cooked matki sprouts and mix well.
• Now Add 5 cups hot boiling water, salt to taste and a small piece of jaggery.
• Mix well and boil on low heat for about 10 minutes, stirring occasionally.

FOR SERVING

• While the matki usal is simmering, you can prepare for the toppings of serving the dish.
• Take the steaming hot matki usal in a dish.
• Add 2 tbsp of farsan and top it with 2 tbsp of finely chopped onion and 1 tbsp of fresh coriander leaves over it.
• Pour a ladle full of rassa or the gravy from the sides.
• Serve kat (oil floating above the rassa) over it and some more separately into a katori.
• Finally, serve Misal with Pav and lemon wedges.

RECIPE NOTES

• You can use Kashmiri Red Chili powder instead of Kolhapuri masala if you don’t want it too spicy. This will give the Misal a nice color but reduce the level of spiciness.
• Besan/Chickpea flour gives a nice binding to the Rassa or the gravy.
• If you add cold water hot to well fried masala, it won’t give a nice gravy and won’t release oil. So add hot boiling water in hot masala.
• To get authentic Misal Pav, add more oil and cook till oil floats on top which is called kat.
• Add Farsan / mixture just before you serve. Else it will not taste great and become soggy.
• Misal Pavtastes great when served slightly spicy and oily.

KOLHAPURI MISAL PAV