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Kolhapuri Misal Pav
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5 from 3 votes

Kolhapuri Misal Pav | Kolhapuri Usal

A spicy gravy prepared with sprouted moth beans and flavoured with Kolhapuri misal masala ,topped with crispy farsan , chopped onions and served alongside of pav.
Course Snack
Cuisine Kolhapuri, Maharstarian
Keyword Street Food
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 8 People
Author Muktha H S

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
  • 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