Authentic Maharashtrian Kolhapuri Kanda Lasun Masala Misal with Pav
Experience the fiery kick of Kolhapur with this iconic sprouted moth bean curry, generously topped with crunchy farsan and served with buttered pav. A quintessential Maharashtrian breakfast packed with bold, aromatic spice.
60min
Total Time
4
Servings
Maharashtrian
Cuisine
Recipe
1
Rinse the sprouted moth beans thoroughly and boil them in water with a pinch of turmeric and salt until just cooked, keeping them slightly firm.
2
Heat oil in a heavy-bottomed pan and crackle mustard seeds, cumin seeds, asafoetida, and fresh curry leaves.
3
Add finely chopped onions and sauté until golden brown and translucent.
4
Stir in the chopped tomatoes and cook until they soften and oil begins to separate from the masala.
5
Add the Kolhapuri kanda lasun masala, red chili powder, and turmeric powder, roasting the spices for a minute over low heat.
6
Add the boiled matki along with its cooking water, plus extra hot water to adjust the gravy consistency (tarri).
7
Simmer the curry on medium-low heat for about 15 minutes to allow the flavors to blend deeply.
8
Ladle the hot misal into bowls, top generously with farsan, chopped onions, and fresh coriander.
9
Serve piping hot alongside buttered pav and lemon wedges.
Ingredients
2 cups sprouted matki (moth beans)
2 finely chopped onions
1 cup chopped tomatoes
3 tablespoons Kolhapuri kanda lasun masala
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
2 tablespoons oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
A pinch of asafoetida (hing)
Fresh curry leaves
Salt to taste
Hot water as required
1 cup farsan or mixture for topping
Finely chopped fresh coriander leaves
Lemon wedges
4 soft pav buns
*This AI-generated recipe may contain inaccuracies.