Authentic Maharashtrian Kolhapuri Kanda Lasun Masala Misal with Warm Pav
Experience the fiery kick of traditional Maharashtrian street food featuring sprouted moth beans in a rich, spicy coconut gravy. Served with buttery soft pav and crunchy farsan for the ultimate texture contrast.
60min
Total Time
4
Servings
Maharashtrian
Cuisine
Recipe
1
Boil the sprouted moth beans with two cups of water, turmeric powder, and salt until cooked yet retaining their bite.
2
Dry roast the grated coconut until golden brown, then grind to a smooth paste along with some chopped onions.
3
Heat oil in a heavy-bottomed pan, add mustard seeds, cumin seeds, and curry leaves, letting them splutter.
4
Add the remaining chopped onions and ginger-garlic paste, sautéing until golden brown.
5
Stir in the chopped tomatoes and cook until they turn soft and release oil.
6
Add the Kolhapuri masala and ground coconut paste, frying the mixture well until oil separates from the edges.
7
Pour in the cooked matki along with its stock and let the misal simmer on medium heat for 10-12 minutes to blend flavors.
8
Adjust seasoning and consistency with extra warm water if needed to ensure a good layer of spicy tarri on top.
9
Serve the hot misal topped generously with crunchy farsan and chopped coriander, accompanied by buttered pav and lemon wedges.
Ingredients
2 cups sprouted moth beans (matki)
2 finely chopped onions
1 cup freshly grated coconut
3 tablespoons Kolhapuri masala
1 tablespoon ginger-garlic paste
2 chopped tomatoes
1/2 teaspoon turmeric powder
1 teaspoon mustard seeds
1 teaspoon cumin seeds
10-12 curry leaves
3 tablespoons oil
Salt to taste
1 cup spicy farsan or mixture for topping
Finely chopped fresh coriander for garnish
Lemon wedges for serving
8 soft ladi pav buns
*This AI-generated recipe may contain inaccuracies.