Authentic Kolhapuri Misal Pav: The Ultimate Spicy Street Food Recipe
Experience the authentic taste of Maharashtra with this Spicy Misal Pav. This recipe features protein-rich sprouted mung and moth beans simmered in a fragrant, coconut-based gravy (kat). Layered with crunchy farsan, fresh onions, and served with buttery toasted pav, it’s the ultimate comfort food for those who love a spicy, savory kick.
Ingredients
For the Sprouted Beans
- 3 tbsp cooking oil
- 1/2 tsp mustard seeds
- 1/4 tsp hing asafoetida
- 1/2 tsp turmeric powder
- 1/2 cup sprout green mung beans
- 1/2 cup sprout moth beans matki
- 1 tbsp goda masala
- salt to taste
- water as needed
For the Blended Gravy Base
- 3 tbsp cooking oil
- 1 inch cinnamon stick
- 3 cloves
- 1 tsp cumin seeds
- 1 tbsp coriander seeds
- 1 inch ginger stick sliced
- 5-6 whole garlic cloves
- 1 cup onion chopped
- 2 tbsp shredded coconut
- 1/2 tsp turmeric powder
- 1/2 cup tomato diced
- salt to taste
For the Final Curry (The Kat)
- 5 tbsp cooking oil
- 1/2 tsp turmeric powder
- 1 tbsp kashmiri red chili powder
- 1/2 tsp hing asafoetida
- 2 green chili optional, slit
- 1 tbsp goda masala
- 3-4 dried kokum rinds
- 1 handful fresh coriander leaves chopped
- water as needed
For Serving
- 1 cup spicy namkeen farsan/sev
- 1/2 cup onion finely chopped
- 2 tbsp butter for the pav
- 4-6 pav bread rolls
- 1 tsp kashmiri red chili powder optional, for pav
Instructions
Cook the Sprouted Beans
- Heat 3 tbsp cooking oil in a pan. Add 1/2 tsp mustard seeds and let them crackle. Add the 1/4 tsp hing, 1/2 tsp turmeric powder, and both 1/2 cup sprout green mung beans and 1/2 cup sprout moth beans. Season with salt to taste and add just enough water to cover the beans. Cover and cook for 10 minutes. Stir in 1 tbsp goda masala, cover again, and cook for another 10 minutes until the beans are tender. Set aside.
Prepare the Gravy
- In a separate pan, heat 3 tbsp cooking oil. Sauté the 1 inch cinnamon stick, 3 cloves, 1 tsp cumin seeds, and 1 tbsp coriander seeds. Add the 1 inch ginger stick, 5-6 whole garlic cloves, and 1 cup onion, cooking until the onions turn golden. Stir in the 2 tbsp shredded coconut and cook until toasted. Finally, add the 1/2 tsp turmeric powder, 1/2 cup tomato, and salt to taste. Cook for 5 minutes until the tomatoes soften.
- Allow the sautéed mixture to cool completely. Transfer it to a blender with a splash of water and blend until you have a perfectly smooth paste.
Simmer the Final Gravy (Kat)
- In a large pot, heat 5 tbsp cooking oil. Add the 1 tbsp kashmiri red chili powder, 1/2 tsp turmeric powder, 1/2 tsp hing, and 2 green chili. Quickly add the blended gravy paste so the spices don't burn. Mix well and add water to achieve a thin, soup-like consistency. Stir in the 1 tbsp goda masala, 3-4 dried kokum rinds, and 1 handful fresh coriander leaves. Let it simmer until the oil (the red 'kat') floats to the top. Adjust salt as needed.
Toast the Pav
- Slice the pav rolls. Melt butter in a pan, sprinkle with a pinch of kashmiri chili powder if desired, and toast the bread until golden and warm.
Assemble the Misal
- In a shallow bowl, place a layer of spicy namkeen (farsan). Add 2-3 spoonfuls of the cooked sprouted beans on top. Pour a generous amount of the hot spicy gravy over the beans. Garnish with chopped onions, more coriander, and a final light sprinkle of namkeen. Serve immediately with the toasted pav.