Authentic Maharashtrian Kolhapuri Misal Pav with Warm Buttered Pav
A fiery and aromatic sprouted moth bean curry topped with crunchy farsan, fresh onions, and coriander. Served alongside buttered pav, this iconic street food delivers an unforgettable burst of bold Maharashtrian spices.
60min
Total Time
4
Servings
Maharashtrian
Cuisine
Recipe
1
Pressure cook the sprouted matki with a pinch of salt and turmeric for one whistle until just tender.
2
In a pan, roast the grated coconut, chopped onions, and garlic-ginger until golden brown, then grind into a smooth paste.
3
Heat oil in a heavy-bottomed pot, splutter mustard seeds, cumin seeds, and add asafoetida.
4
Add finely chopped onions and sauté until translucent, followed by chopped tomatoes until soft.
5
Stir in the Kolhapuri masala, red chilli powder, and turmeric, cooking until the oil begins to separate.
6
Add the ground coconut-onion paste and fry well for another five minutes.
7
Pour in the cooked matki along with its water and extra hot water to adjust the gravy consistency, bringing it to a rolling boil.
8
Simmer on low heat for 15 minutes to let the flavors meld and the spicy red oil (kat) float to the top.
9
Lightly toast the pav buns in butter on a warm pan.
10
Serve the hot misal topped with farsan, chopped onions, and coriander, alongside the buttered pav and lemon wedges.
Ingredients
2 cups sprouted matki (moth beans)
1 large onion, finely chopped
2 tomatoes, finely chopped
3 tbsp Kolhapuri masala
1 tbsp red chilli powder
1/2 tsp turmeric powder
1/2 cup fresh grated coconut
4 cloves garlic and 1-inch ginger
2 tbsp oil or ghee
1 tsp mustard seeds
1 tsp cumin seeds
A pinch of asafoetida (hing)
Salt to taste
1 cup farsan or sev for topping
1 lemon, wedged
8 soft pav buns
2 tbsp butter
*This AI-generated recipe may contain inaccuracies.