Misal pav is a popular dish from Maharashtra, India. It consists of  Misal (a spicy curry usually made from moth beans) and pav (a type of Indian bread roll). The final dish is topped with farsan or sev, onions, lemon and coriander (cilantro). It is usually served with bread or rolls toasted with butter and buttermilk or curd and papad. It is served as a breakfast dish, as a snack and also as a full meal.

There are many joints in Kolhapur where you can taste the authentic Kolhapuri Misal. People from all across the India come to Kolhapur to taste the authentic Misal pav. Usually it is medium spicy they have authentic Masalas to prepare the recipe it is mostly served with slice bread.

How to make this dish? Pls follow the recipe :

Ingredients for usal:

  • 1)   2 cups matki(moth beans),soaked overnight
  • 2)   1 tsp rai(mustard seeds)
  • 3)   1/2 tsp hing(asafoetida)
  • 4)   1/2 tsp turmeric powder
  • 5)   1 tsp red chili powder
  • 6)   2 tsp Maharashtrian goda masala or garam masala
  • 7)   Ginger Garlic paste
  • 8)   Salt to taste
  • 9)   Oil for Tempering

Ingredients for Masala:

  • 1)   1 Chopped onion
  • 2)   1 tbsp poopy seeds
  • 3)   1 tbsp sesame seeds
  • 4)   1 bay leaf
  • 5)   1  tbsp grated dry coconut
  • 6)   2 Red chilies

Ingredients for potato bhaji:

  • 1)   1 tsp oil
  • 2)   ½ tsp mustard seeds
  • 3)   Turmeric powder
  • 4)   2 boiled potatoes
  • 5)   Salt for taste

Ingredients For Rassa or kat (spicy curry added to misal

  •  1)  2 medium sized onions, chopped
  • 2)  1/2 tsp hing(asafetida)
  • 3) Ginger garlic paste
  • 4) 1/2 tsp turmeric powder
  • 5) 4 tsp red chili powder (for real spicy touch!)
  • 6) 2 tsp Maharashtrian goda masala or garam masala
  • 7) 2 tsp tomato puree
  • 8) Salt to taste
  • 9) 1/4 cup oil
  • 10) Water

Ingredients For garnishing:

  • 1)   Farsaan (Mixed Indian savory)
  • 2)   Sev
  • 3)   1 small onion chopped finely
  • 4)   Chopped coriander leaves
  • 5)   Lemon juice

How To Make kolhapuri misal :

Usal

Drain the water from the soaked matki(moth beans)and leave them to sprout for another 5-6 hours. Once sprouted, wash them.

In a pan, heat some oil, add mustard seeds and when they splutter add some hing (asafoetida), chopped onion,  ginger garlic paste,  turmeric powder and red chili powder. Add sprouted beans and some water.

When they are soft, add goda masala/garam masala, salt. Stir well and cook for some time.

How to make potato bhaji

Heat 1 tsp  oil in  a pan add mustard seeds and wait till it crackle add potato cubes, turmeric powder and salt and saute it.

How to make masala:

Heat a small pan and add 1 tbsp sesame seeds, poppy seeds and bay leaf. Roast them.

Add red chillies, chopped onion and finally add dry grated coconut and roast till it becomes brown.

Remove it and keep aside.

Once the mixture cools down, grind it to a fine paste.

How to make Rassa / Kat(spicy curry) :

In another pan, heat around 1/4 cup oil. Add chopped onion when they turn transparent add ginger garlic paste and saute for a minute.

Add hing (asafoetida), turmeric powder and red chili powder.

Add dry coconut masala and sauté it once the oil separated from it add tomato puree and sauté for another few minutes  then add 2 cups water.

Cover and cook till it boils. Remove the lid, add salt and mix. Bring it to a boil.

In a serving plate , spread some usal, potato bhaji,  Arrange  farsaan on top.

Pour some rassa/kat(spicy curry) and garnish with coriander leaves, chopped onions, lemon juice,  farsaan and sev.

Serve immediately with pav or bread.