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.
How to make 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.
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
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