Learn how to make the traditional and authentic Maharashtrian/Kolhapuri Misal Pav recipe using homemade masala. This sprouts curry paired with bread is spicy, vegan and delicious to taste!
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What is misal pav
Misal is a spicy sprouts dry curry made with a special ground masala called Vatan. The thin rassa or curry that's served with it is called the Tarri. This popular street food - Misal hails from Maharashtrian cuisine and is served as a snack or breakfast. It is a very unique and wholesome dish that's packed with flavors.
It's believed that misal pav recipe originated in Nashik some 100 years ago. It was a snack for factory workers and was served as an affordable meal in their canteens. Since this dish contains fiber, carbs, and fat, it helped keep the workers energetic and satiated. Since it was so good, the word spread, and everyone created their own versions.
Many street food vendors around Bombay serve delicious misal pav, and I have been fortunate to try many of these places. It's one of my favorite snacks and I make this elaborate authentic version on special occasions like KR's birthday or a house party.
This is the Kolhapuri version
Depending upon the region, there are slight variations made to the dish, like Puneri misal contains poha and is less spicy while the Kolhapuri misal doesn't contain poha and is spicy. The Maharashtrian/Kolhapuri misal recipe does involve making multiple components and then assembling them all together. If you want to make an authentic Kolhapuri, you do not skip any step.
A layer of potato curry is spread on a serving plate, then the spicy sprouts curry also known as usal is laid on top. Next comes the tarri/kat/rassa or spicy liquid that's poured on top. Finally, it's garnished with farsaan (savory dry Indian trail mix), cilantro, lemon juice, and chopped onions. It's all mixed together and eaten which is why it gets its name misal which means mixed or mixture.
I have the quick Instant Pot version of Mumbai Matki Misal on the blog. But this is a more detailed and authentic way of making the classic Maharashtrian misal.
Why make this
- It is a naturally vegan recipe
- Can easily be made gluten-free by using gluten-free bread
- This misal is a Kolhapuri version
- It's a vegan sprouts curry recipe
- All the components can be made ahead of time
- Great dish for large groups
- Unique and authentic flavors
- Maharashtrian street-style misal
- It's a wholesome meal
Ingredients needed 🧾
To make Misal vatan masala
Coconut - I have used fresh coconut chunks in this recipe. You can also use dry unsweetened shredded or desiccated coconut here.
Spices - coriander seeds, cumin seeds, peppercorns, poppy seeds, cloves, cardamom, cinnamon, and sesame seeds (white or black) are the basic spices which will give this Maharashtrian/Kolhapuri misal an earthy rustic flavor.
Onion, ginger and garlic will give this Misal pav recipe that extra zing and aroma.
Other ingredients
Sprouts - I have used dry moth beans or brown matki, and mung beans or green sprouts which I sprouted for this curry. To save time, you can also use frozen sprouts or buy sprouted beans. Sprouts are a great source of protein and fiber.
Veggies - Potatoes, and onions are the two basic veggies that you will need apart from the sprouts.
Spices, herbs and aromatics - mustard seeds, cumin seeds, curry leaves, green chillies, cilantro, Kashmiri red chilly powder, and turmeric powder are what you will need in this Misal pav recipe.
Kolhapuri Kanda Lasun Masala is a special spice blend used in Kolhapuri cuisine that's used in this misal. It can easily be made at home or is easily available at Indian grocery stores/Amazon. Kanda means onion and lasun means garlic in Hindi.
Finishing ingredients
Bread - Misal is served with Ladi Pav like many Indian street foods - Vada Pav and Pav Bhaji. Use Indian Ladi pav, dinner rolls, burger buns, sliced bread, sourdough bread, or any other kind of bread. Just ensure it's not sweet or has less sugar content. You can also use gluten-free or healthy bread.
Farsan - It's a dry spicy savory mixture. In Indian grocery stores, you will find farsan mix specially used for misal. You can get that. If not, any other generic type of farsan like regular sev or mixture or even bhujia will do. Adding farsan to the Kolhapuri misal gives it a different texture, crunch, and flavor.
Onions, cilantro, and lemon juice give this Maharashtrian/Kolhapuri misal the finishing touch. They bring in the crunch and aroma.
How to make it 🔪
To make Misal vatan masala
- Roast coriander seeds, cumin seeds, peppercorns, cloves, cardamom pod, poppy seeds, sesame seeds, and cinnamon in oil for 2 minutes on low to medium flame. Chef Tip - They should be lightly roasted and not change color.
- Transfer to a plate and allow it to cool.
- In the same pan, roast garlic, ginger, onion, and coconut shreds. Add a teaspoon of more oil if needed. Roast for 4 minutes. Chef Tip - You can also use a grill pan here.
- Transfer to the same plate. Allow it to cool down completely.
- Then transfer all the contents to a blender jar.
- Grind it to a smooth paste by adding water gradually. Keep this misal Vatan aside for now.
To cook the sprouts
- Add water, turmeric powder, and sprouts to a pan. Mix, cover, and cook it for 15 minutes or till the sprouts are almost done, on medium flame.
- Strain and reserve the water. That will be used to make the Tarri. Keep the cooked sprouts aside for now and then use it to make the curry.
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To make the Tarri
- Heat oil in the pan and fry the onions till they turn light golden brown. This could take 4-5 minutes on medium flame.
- Lower the flame and then add the Kolhapuri Kanda Lasoon masala, Kashmiri red chilly powder, and turmeric powder. Mix and sauté for 2 minutes.
- Now add the ground paste along with salt. Mix and cook till the masalas are all well cooked. It could take 12-15 minutes on medium flame. Chef Tip - Add little hot water if the mixture gets too dry. Keep stirring the masala and don't forget to scrape the sides of the pan as it cooks.
- Then add the sprouts water. I got 3.5 cups of stock. Mix and adjust the consistency as needed. I added an additional cup of water. It should be thin pouring consistency. Ensure there are no lumps.
- Cook this Tarri for 20 minutes or till the oil floats on top, on medium flame. There is no need to cover the pan. Check and add salt if needed.
- Then add chopped cilantro and give it a good mix. Tarri is now ready. You can transfer this misal masala to a large bowl and keep it aside.
To make Matki chi Bhaji
- Heat oil in a pan and temper mustard seeds. Once they splutter, add the minced green chillies.
- Then add the cooked spouts.
- Followed by turmeric powder, Kashmiri red chilly powder, Kolhapuri Kanda Lasoon masala, and salt.
- Mix and cook this for 5-6 minutes. Keep stirring at intervals. Garnish with chopped cilantro. Matki chi bhaji is ready. Transfer to a bowl and keep it aside.
To make the potato bhaji
- Boil, peel, and mash or grate 3 potatoes.
- Heat oil in the same pan. Temper mustard seeds, cumin seeds, curry leaves, and green chillies. Then add onions and saute till they turn translucent.
- Now add the mashed potatoes along with salt and turmeric powder.
- Mix and cook for 4-5 minutes. Keep mashing some potatoes while cooking. Garnish with chopped cilantro. Mix and take it off the flame. Transfer to another bowl.
To assemble the misal pav
- On a small serving plate, add a portion of potato bhaji.
- Then add the matki chi bhaji on top.
- Top with a generous helping of farsan.
- Pour the tarri on top.
- Garnish with chopped onions and cilantro.
- Add some lemon juice on top and serve with pav. If you want, you can also toast the pav with butter to give it more flavor.
Serving suggestions 🍽
If you feel the misal is a bit spicy, you can also add a few spoons of yogurt on top. It's traditionally served with pav, water rolls, or pita. But use any bread that is not sweet. Use gluten-free bread if needed. This sprouts curry also tastes fantastic with steamed rice. Use cauliflower rice, brown rice, or alternate grains like quinoa instead of white rice.
If this Maharashtrian misal masala is too spicy for you, serve it with some yogurt, buttermilk or Chaas Popsicles! Misal Pav can be served for breakfast, as an evening snack, or as a meal. It's also great for potlucks, parties, large gatherings, special/festive occasions, holidays, brunches, weekends, or any day you crave this hearty and rustic dish!
Top recipe tips 💭
One way to cut cooking time is to make the sprouts curry and the Tarri together. In fact, you can also add boiled and cubed potatoes to this curry instead of making the bhaji separately. To make Puneri Misal, add Kanda Poha instead of Potato Bhaji.
I used the same pan to make all the components of this Kolhapuri Misal, so it took me longer to make it. You can use multiple pans and cook certain components simultaneously to save time.
Recipe FAQs 📖
All these components can be made ahead of time and stored in the fridge. It stays well for 4-5 days. You can also make and freeze each component separately, for a couple of months. Thaw them overnight in the fridge and then reheat them in the microwave or on the stovetop.
I would however recommend that you put together this dish real time. The farsan needs to be added just before serving else it will loose its crunch. To do full justice to the flavors and texture, its best to assemble the misal just before serving. You can also keep all the components in separate bowls on the dining table and let your guests assemble it together.
Rinse the dry moth beans/brown matki and/or green moong beans under running water. Then soak them in water and leave them on the counter overnight. Drain the water the next day using a colander.
I then leave it in the colander for 2 days, on the countertop. This is the natural way to sprout. Another option is to keep them in a wet cloth and hang it overnight or until you see white sprouts coming out.
You can also use an Instant Pot to sprout them. Place the basket in the Instant Pot and close the lid. Set the Instant Pot to Yogurt mode for 24 to 36 hours. 1 cup of dry beans will yield around 2 to 2.5 cups of sprouted beans.
I have added mixed matki (brown sprouts) and moong (green sprouts) to this misal pav recipe. But you can use either one or even add some soaked and unsprouted yellow/white/green vatana/peas to the mix.
If you don't have Kolhapuri Kanda Lasoon masala, you can either make it at home or substitute it with goda masala, pav bhaji masala, or garam masala. It will alter the flavors though. I have used homemade masala but you can also use store-bought one in this misal pav recipe.
If you don't have access to any of the ingredients needed to make the masala or you are unable to buy it from the store, you can also use the curry powder that you get at all leading grocery stores. The flavors will not be authentic but the dish will still taste good.
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Recipe 📖
Misal Pav Recipe
Equipment
Ingredients
To make Misal masala
- 1 tablespoon oil
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 1 cardamom pod
- 1 inch cinnamon stick
- ½ teaspoon peppercorns
- 5 cloves
- 6 cloves garlic
- ½ inch ginger
- 1 teaspoon poppy seeds
- 1 teaspoon black or white sesame seeds
- 1 cup roughly chopped onion
- ½ cup coconut chunks
- ⅓ cup water for grinding
To cook the sprouts
- 2 cups sprouts used green and brown
- 1 teaspoon turmeric powder
- 5 cups water
To make the Tarri
- 3 tablespoon oil
- 1 cup onion finely chopped
- 1 tablespoon Kashmiri red chilly powder
- ½ teaspoon turmeric powder
- 1 tablespoon Kolhapuri Kanda Lasoon Masala
- Boiled sprouts water/stock
- ¼ cup cilantro
- salt
To make Matki chi Bhaji
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 2-3 green chillies
- cooked sprouts
- 1 teaspoon Kashmiri chilly powder
- ½ teaspoon turmeric powder
- 1 tablespoon Kolhapuri Kanda Lasoon Masala
- salt
- ¼ cup cilantro finely chopped
To make the potato bhaji
- 3 boiled potatoes
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 5-6 curry leaves
- 3 green chillies
- ½ cup onions chopped
- 1 teaspoon turmeric powder
- 2 tablespoon cilantro chopped
- salt
Other ingredients
- 12 Pav or water rolls
- 2 cups Misal farsan
- ¼ cup onions finely chopped
- 2 tablespoon cilantro finely chopped
- 1 tablespoon lemon juice
Instructions
To make Misal masala
- Roast coriander seeds, cumin seeds, peppercorns, cloves, cardamom pod, poppy seeds, sesame seeds, and cinnamon in oil for 2 minutes on low to medium flame. Chef Tip - They should just be lightly roasted and need not change color.
- Transfer to a plate.
- In the same pan, roast garlic, ginger, onion and coconut shreds. Add a teaspoon of more oil if needed. Roast for 4 minutes. Chef Tip - You can also use a grill pan here.
- Transfer to the same plate. Allow it to cool down completely.
- Then transfer all the contents to a blender jar.
- Grind it to a smooth paste by adding water gradually. Keep this misal vatan aside for now.
To cook the sprouts
- Add water, turmeric powder and sprouts to a pan. Mix, cover and cook it for 15 minutes or till the sprouts are almost done, on medium flame.
- Strain and reserve the water. That will be used to make the Tarri. Keep the cooked sprouts aside for now.
To make the Tarri
- Heat oil in the pan and fry the onions till they turn light golden brown. This could take 4-5 minutes on medium flame.
- Lower the flame and then add the Kolhapuri Kanda Lasoon masala, Kashmiri red chilly powder and turmeric powder. Mix and sauté for 2 minutes.
- Now add the ground paste along with salt. Mix and cook till the masalas are all well cooked. It could take 12-15 minutes on medium flame. Chef Tip - Add little hot water if the mixture gets too dry. Keep stirring the masala and don't forget to scrape the sides of the pan as it .
- Then add the sprouts water. I got 3.5 cups of stock. Mix and adjust the consistency as needed. I added an additional cup of water. It should be thin pouring consistency. Ensure there are no lumps.
- Cook this Tarri for 20 minutes or till the oil floats on top, on medium flame. There is no need to cover the pan. Check and add salt if needed.
- Then add chopped cilantro and give it a good mix. Tarri is now ready. You can transfer to a large bowl and keep it aside.
To make Matki chi Bhaji
- Heat oil in a pan and temper mustard seeds. Once they splutter, add the minced green chillies.
- Then add the cooked spouts.
- Followed by turmeric powder, Kashmiri red chilly powder, Kolhapuri kanda lasoon masala and salt.
- Mix and cook this for 5-6 minutes. Keep stirring at intervals. Garnish with chopped cilantro. Matki chi bhaji is ready. Transfer to a bowl and keep it aside.
To make the potato bhaji
- Boil, peel and mash or grate 3 potatoes.
- Heat oil in the same pan. Temper mustard seeds, cumin seeds, curry leaves and green chillies.
- Then add onions and saute till they turn translucent.
- Now add the mashed potatoes along with salt and turmeric powder.
- Mix and cook for 4-5 minutes. Keep mashing some potatoes while cooking.
- Garnish with chopped cilantro. Mix and take it off the flame. Transfer to another bowl.
To assemble the misal pav
- In a small plate, add a portion of potato bhaji.
- Then add the matki chi bhaji on top.
- Top with a generous helping of farsan.
- Pour the tarri on top.
- Garnish with chopped onions and cilantro.
- Add some lemon juice on top and serve with pav.
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