Kolhapuri Misal Pav Recipe | Misal Pav Recipe | Misal Recipe

Kolhapuri Misal Pav Recipe | Misal Pav Recipe | Misal Recipe

What’s Cooking India?  It’s Kolhapuri Misal Pav Recipe. It is one of the Maharashtrian’s Street food Breakfast Recipe.

It is super spicy in taste and served with Indian Bread (Pav). The level of spice depends on you. If you don’t like spicy taste, then add less red chili powder than the amount mentioned.

This recipe is not paused only for breakfast, but you can also cook this for your lunch and dinner as well.

Traditionally, Matki (Moth Beans) was used to cook Misal Pav. Now, any sprout can be used to prepare a Kolhapuri Misal Pav recipe.

Misal is always a thinner version of curry. This is because, of the farsan that is added at the last. It soaks up the liquid from the Missal Pav.

You can also use unsprouted beans. This will help save your soaking time of the beans.

Ingredients for Misal Pav Recipe


Ingredients Measurements (1 CUP=250ML)
Moth Bean (Matki) ½ cup
Mung Beans (Moong) 1 cup
Black-Eyed Beans (Chawli) ½ cup
Onion (finely chopped) 2 cup
Ginger (grated) 1 inch
Green chilies 2
Mustard seeds 1 tsp
Garlic (grated) 2
Maharashtrian Goda Masala 1 tbsp
Jeera (Cumin seeds) 1 tsp
Curry leaves 1 sprig
Kashmiri red chili powder 1 tbsp
Dhania Powder 1 tsp
Jeera powder 1 tsp
Haldi powder 1 tsp
Tamarind water 1 cup
Cooking oil 2 tbsp
Salt According to taste
For Misal Pav Serving
Onion (chopped finely) 1
Pav buns 10
Lemon (Medium Size) 1
Sev 1 cup
Dhania leaves (finely chopped) ⅓ cup

Steps To Make Kolhapuri Misal Pav Recipe

How To Prepare Misal Pav Recipe (Maharashtrian Style)?

Step 1: To start with the Kolhapuri Misal Pav Recipe, wash and rinse the sprouts well.

Step 2: Now add the sprouts along with red chili powder, turmeric, and salt into a pressure cooker. Also, add ¼ cup of water into the cooker and let it cook for 3 whistles.

Step 3: After 3 whistles, turn the flame to low and simmer it for another 3 minutes and then turn off the flame. NOTE: Only after the pressure has released completely open the cooker.

Step 4: Next place a kadhai on the flame, add oil and once the oil is hot enough, add cumin and mustard seeds.

Step 5: Once the seeds start to crackle, add chopped onion, ginger, green chilies, garlic, and curry leaves into the kadhai. Saute it for a couple of minutes until the raw smell disappears.

Step 6: Now add the remaining spice powders, Kashmiri red chili powder, roasted cumin powder, coriander powder, and goda powder and stir fry for another 20-30 seconds.

You can also try our Pav Bhaji Recipe.

Step 7: Next step is to add the cooked sprouts into the above mixture. Mash the ingredients well and cook them on medium heat for another 3-5 minutes.

Step 8: After a few minutes, add the tamarind water and bring it to boil. Now turn the flame to low and simmer it for another 5-10 minutes on low flame. Check the salt and spices and adjust them according to your taste.

Step 9: Once done, turn off the gas and garnish the gravy with coriander leaves. Transfer the misal to a serving bowl.

Step 10: For Misal Pav serving, add chopped onions and sev on top of the misal gravy. Squeeze a little lime juice over the gravy and stir once.

Yayy!! Your Misal Pav Recipe is ready to be enjoyed along with buttered pav and farsan🙂

Tips that you should follow

  1. You can also add Kidney Beans (Rajma), Pink Lentils (Whole Masoor Dal), Brown Chickpeas (Brown Chana), and also White Chickpeas (Chana).
  2. Use more oil and more spice. Authentic Misal is made up of more oil and more spice.
  3. You can also skip mixed sprouts, and just make the Misal pav using Mung Beans (Moong).
  4. Buttering the pav is optional.
  5. Also, add farsan, just before serving.

Steps to Serve Misal Pav

  1. In a small vessel, pour some Mixed sprout of the Misal (Hard part of Misal).
  2. Then add some Farsan (Sev) on it.
  3. Add little diced onion. You can also add diced tomatoes.
  4. Sprinkle some lemon juice.
  5. Then add the rassa (Liquid Part of the Misal)

Related Misal Pav Recipe Video