Kolhapuri Misal Pav is one of the addictive street food from Maharashtrian Cuisine . Misal is a spicy curry made with sprouted moth beans , topped with farsan , onions and served with pav and kat ( a spicy red curry ) . Kolhapuri cuisine is famous for its fiery, super hot meals and this too is not different. In spite of wiping your nostrils and eyes you will enjoy devouring this meal.
I was introduced to this fiery meal a decade before by a friend in Pune .She took me to a college canteen and ordered 2 plates of Misal Pav . Within minutes we were served with 2 plates of pav, a sprouted lentil curry topped with farsan , onions , lemon wedges and a katori of red curry . I was wondering on how to eat this ....., soon my friend smiled and asked me to pour some red gravy on sprouted lentils. Took a small piece of pav dipped it in a gravy and took a spoonful of lentils together with chopped onions and crunchy farsan . I just followed her and after that , I was actually lost for few minutes. OMG , It tasted amazingly good with bursting flavours . Since then , till date my love for Kolhapuri Misal Pav continues.
After lot many trails and changes , I have settled with this recipe for Kolhapuri Misal Pav . Its a fail proof recipe , you can get authentic Kolhapuri Misal / Usal taste from this . I have altered this recipe to suit my taste but incase if you want fiery super hot kat then you can go ahead adding more chilli powder 🙂 . Though there are many steps and images , it's easy to make, hence go ahead , make it and enjoy. You can also serve Kolhapuri Misal Pav without Kat Curry also , but just make sure to make Misal curry bit thinner , in that case.
Other popular recipes from Maharashtrian Cuisine on blog are Sabudana Khichdi , Sabudana Vada , Pav Bhaji and Kolhapuri Egg Masala.
RECIPE CARD FOR KOLHAPURI MISAL | KOLHAPURI USAL
Kolhapuri Misal Pav | Kolhapuri Usal
Ingredients
For Kolhapuri Masala Paste
- 1 No Onion , large
- ½ cup Dry Coconut , grated
- 1 ½ tablespoon Kolhapuri Masala powder , - refer notes
Other Ingredients
- 2 tbsp Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Jeera Seeds
- 3 sprigs Curry Leaves
- ¼ teaspoon Hing , Asafoetida
- 1 no Onion , large , chopped
- 3 cups Sprouted Moth Beans , Matki
- ⅓ cup Dry Roasted Ground Nuts
- ½ Cup Potatoes , cubed ,optional
- 1 tablespoon Tamarind Extract
- 1 teaspoon Jaggery Powder
- 5-6 Cups water
- Salt as required
For Kat Masala Paste
- 1 no Onion , Large
- 2 no's Tomatoes , Large
- ½ cup Dry Coconut , grated
- 1 tablespoon Oil
- 2 tablespoon Kolhapuri Masala Powder
For Kat Curry
- 2 tablespoon Cooking Oil , - original recipe calls for 5 Tbsp
- ½ teaspoon Turmeric Powder
- ¼ teaspoon Hing / Asafoetida
- 2 tablespoon Red Chilli Powder , - original recipe calls for 5-6 Tbsp
- 3 tablespoon Tamarind Extract
- 1 cup Water
- Salt as required
Instructions
Preparation of Masala Paste
- Heat oil in a pan , add finely chopped onions and fry till it turns golden brown.
- Add grated dry coconut and fry along with onion , till it starts turning brown.
- Now add in 1 ½ tablespoon Kolhapuri Masala Powder to this and saute well.
- Allow it to cool . Transfer into a blender and blend to a smooth paste by adding little water.
Preparation of Misal
- Healt oil in a pan , add mustard seeds to it. Once it pops and splutter, add cumin seeds and curry leaves.
- Add chopped onions, turmeric powder and hing. Saute till onions turns translucent .
- Now add in peanuts, sprouts, chopped potatoes and salt and saute well everything.
- Add in above ground masala paste , mix well and stir couple of minutes until the masala is evenly cooked and oil starts to release from the corners.
- Now add 5-6 cups of water and cook in medium flame. When it begins to boil, simmer and cook until the sprouts and potatoes are cooked totally.
- Add tamarind extract, jaggery , adjust salt and simmer for few more minutes for all of the flavours to mix effectively.
For Kat Masala Paste:
- Heat oil in a pan , add onions and fry till it turns translucent .
- For this add in Kolhapuri Masala powder , mix in well and cook for about 2 minutes on medium heat.
- Add chopped tomatoes and cook well .
- Now ,add in grated coconut , mix well and cook till aromatic. Allow it to cool.
- Transfer the above cooked masala into a blender , add little water and blend to a very smooth paste.
Making Kat Curry
- Heat 2 tablespoon of oil in a pan , add turmeric powder, hing and chilli powder .
- Instantly add the above ground Kat masala paste , mix well and add about 1 cup of water and blend well.
- Once it comes to boil , add in tamarind paste and salt as per taste.Simmer for few minutes and preserve it till use.
Assemble
- Serve prepared Misal in a bowl , top it with chopped onions , coriander leaves and crispy farsan along with lemon wedges , pav and a small bowl of spicy kat curry.
Video
Notes
- For Kolhapuri Masala Powder ,refer the recipe link here
- You can serve Misal Pav without Kat Curry also,.Kat Curry also known rasa is added to lentil curry (misal) to get that thin consistency
Step By Step Directions for making Kolhapuri Misal
For Masala Paste : Heat oil in a pan , add finely chopped onions and fry till it turns golden brown. Add grated dry coconut and fry along with onion , till it starts turning brown.
Now add in 1 ½ tablespoon Kolhapuri Masala Powder to this and saute well.
Allow it to cool . Transfer into a blender .
Blend to a smooth paste by adding little water.
Cooking Misal: Healt oil in a pan , add mustard seeds to it. Once it pops and splutter, add cumin seeds and curry leaves.
Add chopped onions, turmeric powder and hing. Saute till onions turns translucent .
Now add in peanuts, sprouts, chopped potatoes and salt and saute well everything .
Add in above ground masala paste , mix well and stir couple of minutes until the masala is evenly cooked . Add 1 cup of mixer rinsed water and cook till oil starts to release from the corners.
Now add 4 cups of water and cook in medium flame and bring to boil.
Add salt ,tamarind extract, jaggery , cover and cook until the sprouts and potatoes are cooked totally.
Simmer for 5-8 minutes and set aside till use.
Misal is ready to serve , top it with crispy farsan ,onions and chopped coriander leaves along with lemon wedges.
Preparation of Kat :
Heat Oil in a pan , add onions and fry till it turns translucent . For this add in Kolhapuri Masala powder , mix in well and cook for about 2 minutes on medium heat.
Add chopped tomatoes and cook well .
Now add in coconut and fry well till aromatic.
Allow it to cool.
Transfer the above cooked masala into a blender , add little water and blend to a very smooth paste.
Heat 2 tablespoon of oil in a pan , add turmeric powder, hing and chilli powder .
Instantly add the above ground Kat masala paste , mix well and add about 1 cup of water and blend well.
Once it comes to boil , add in tamarind extract and salt as per taste.
Simmer for few minutes , turn off the stove and preserve it till use.
Serve along with Misal Pav.
Serve prepared Misal in a bowl , top it with chopped onions , coriander leaves and crispy farsan along with lemon wedges , pav and a small bowl of spicy kat curry.
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