Kolhapuri Misal Pav-Spicy tomato stew with moth sprouts and topped with Indian croutons
Misal Pav is a very popular street food/breakfast from Maharashtra. Healthy and spicy, there are a few different versions of making this, depending on the region. Misal is a medley of sprouts, a spicy broth and a crispy topping, served with fresh sweet buns (pavs).
I’ve never had misal pav before but had been wanting to try this from a long time now. A few days back I found this recipe in one of my old dairy, and I tried it immediately. I had no clue its such a wonderful dish, and will surely be making this more often!
1. Freshly ground spice mixture.
2. Stir frying the sprout mix (usal)
3. A spicy and tangy tomato broth (kat).
The three are then topped with Indian fried savory mixes (namkeen/farsan), which is then collectively called as Misal, and served along with fresh sweet buns (pavs).
This recipe may look daunting because of its length, but is actually a very quick and easy to follow recipe. Enjoy my version of hot and spicy Kolhapuri Misal Pav!
Cooking time-20 min
Serves – 4
- Moth/Matki sprouts – 3 cups
- Refined oil/tel – 3 tsp
- Mustard seeds/rai – 1/2 tsp
- Cumin seeds /jeera- 1 tsp
- Curry leaves – 8
- Asafoetida /hing- 1/4 tsp
- Chili powder /mirch- 1/2 tsp
- Turmeric/haldi – 1/2 tsp
- Salt/namak – 1 tsp
For the dry spice mix (masala)
- Refined oil/tel-1/2 tsp
- Cloves /laung-6
- Pepper corns/sabut kali mirch- 8
- Cinnamon /daalchini -1/3 inch
- Cumin seeds /jeera -1 tsp
- Coriander seeds /sabut dhaniya -1 tsp
- Sesame seeds /safed til -1/2 tsp
- Fennel seeds /saunf -1/4 tsp
For the broth (rassa/kat)
- Coconut, dessicated and dry roasted – 1.5 tbsp
- Tomatoes, chopped – 2
- Ginger, chopped – 1/2 inch
- Kashmiri Red Chilies, whole -4
- Tamarind /imli – 1 /2 inch
- Misal Masala-1 tsp*
- Turmeric /haldi -1/3 tsp
- Chili powder /mirch -2 tsp
- Jaggary/gur-1 tsp
- Salt /namk -1 tsp
- Water- 3 cup
- Refined oil-3 tbsp
For garnishing and serving
- Sweet Buns (Pav) -8
- Mixed Namkeen – 4 tbsp
- Fresh Cilantro – 2tbsp
- Lemon wedges – 4
- Sweet Chutney – 4 tbsp (optional)
- Yogurt – 3 tbsp (optional)
- For the Dry Masala (Can also use readymade masala )
- Heat a tsp oil in a pan and add all the spices listed under For the dry spice mix (masala).
- When the cloves start swelling up, remove the spices and grind to make a fine powder.
- Take out in a bowl and keep aside.
- For the Sprouts/Usal
- Wash and pressure cook sprouts* with 2 glasses water for 2 whistles or till almost cooked (al dente).
- Heat 1.5 tbsp oil in a pan and add mustard seeds and cumin seeds, and when the seeds start crackling add asafoetida and curry leaves.
- Now add turmeric and boiled sprouts, then add salt and chili powder, saute for few seconds.
- Add 1 cup water, cover and cook till water almost dries up.
- Take out in a bowl and keep aside.
- For the Broth
- Grind tomatoes, kashmiri chilies, tamarind and the roasted dessicated coconut together and make a fine paste.
- Heat 4 tbsp oil in a pan and add the tomato paste and saute till oil separates from the sides.
- Now add the dry masala, misal masala**, chili powder, turmeric, jaggary, salt and 3 cups of water.
- Boil the broth for around 3-4 minutes.
How To Serve-
MY TIPS and NOTES–
1-*To make moth sprouts-
Wash and soak 1 cup moth beans overnight in 4 cup water. Next day drain the water ,cover with a muslin cloth and keep covered for 2 days to sprout them.
2-**Misal masala, is easily available in Indian stores and you can substitute it with garam masala.
3-You may substitute moth/matki sprouts with mungo (moong), black gram, dried green peas or with mixed sprouts.
4- You may also add some boiled potato cubes, crispy potato chips, roasted salted peanuts on top of the misal.
5 -If you are short of time then you may use readymade goda masala or Kolhapuri masala instead of freshly roasting and grinding the spice mix.
6 -Add yogurt and sweet chutney if you find the broth a bit too spicy for your taste.
7-Misal also tastes great with steamed rice .
Rumana Ambrin says
I'm planning to cook this from a long time , but never got the chance. After seeing your post I'm tempted to eat this more and I want to eat now only.. I think tomorrow at any cost I should try this recipe.. Very very tempting..
My mouth is watering just seeing this!! This is one of my favorite food and your recipe looks awesome!
Rani's gourmet says
thanks for visiting my blog..yours is a beautiful site..following you
Look so nice, feels like grabbing.
Love misal pav. Can you please tell me where you got the dish with dinner written on it?
Tempting picture, but the list of ingredients are scaring me! 🙂 shall finish the whole plate if somebody else makes it… Hahaha!
Shama Nagarajan says
tempting and mouthwatering
Ramya Krishnamurthy says
i really enjoyed when i made this one:)really a fantastic chaat:)
Vikis Kitchen says
Wow! that whole platter looks fabulous dear. I love this kind of street foods very much. Looks authentic and yummy!
I too prepared this recently for the Snc challenge which meena ji posted..we enjoyed It.
Love this version too
Anyone will go crazy on seeing this beautiful misal pav, makes me hungry.
Veena Theagarajan says
Looks great .. Love to hv some
Oohhh so delicious n inviting
sowmya(creative saga) says
Looks delicious..remindsmemy days in Maharashtra where I used to have this in small eateries..hot and spicy
Prathima Rao says
Fantastic & mouthwatering platter!!!!
Meena B says
what do u know anjana
this was my challenge recipe in south north group
it was december month i made this
kolhapuri misal is veryery spicy
i made using white dried peas the ragda type peas
its so yummy street food
if u hv time chk out my archives from dec u wud find my misal pav recipe
its very famous here in mumbai