Kolhapuri Misal Pav

4 from 1 vote

Kolhapuri Misal Pav is an authentic lipsmacking Maharashtrian street food. Its a healthy street food made with sprouted moth beans which contains a good amount of fiber, protein and minerals. The dish can be served for break fast or for snack. This spicy misal is served with some farsan and onions on top along with Pav and lemon wedges to balance the spice and add a tangy flavour.
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 3


  • Ingredients for Matki moth beans Usal:
  • 1/2 cup moth beans becomes 1 and half cups after sprouting
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 cup onions finely chopped
  • 1/4 cup soaked tamarind water
  • 1 tbsp red chilli powder use Kolhapuri bedgi chilli powder,if available
  • 1/2 tsp Turmeric Powder
  • 1/2 tbsp Sugar
  • 2 tbsp oil
  • Salt
  • 1 cup water
  • Ingredients for garam masala paste to prepare "kat":
  • 2 tbsp grated dry coconut
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp garlic paste
  • 1 tsp Ginger paste
  • Half inch cinnamon stick
  • 4 cloves
  • Pinch of nutmeg powder
  • 3 green chillies chopped
  • 1 masala black cardamom or 2 green cardamoms
  • Ingredients for "kat":
  • 1 tsp Turmeric Powder
  • 1 cup onions finely chopped in length
  • 1/2 cup finely chopped tomato
  • Salt
  • 1 tbsp Red chilli powder
  • 1/4 cup grated fresh coconut
  • 2 tbsp oil
  • 3 cup water
  • For Serving:
  • 6 pav
  • 1/2 cup finely chopped onion
  • 1 lemon cut into wedges
  • 2 cup of farsan or more as required


  • Directions for Matki Usal : Heat a cup of water in a pan. No need to boil. Set aside.
  • Heat half tbsp oil in a kadhai and fry the sprouted matki for couple of minutes.
  • After couple of minutes remove from kadhai into a bowl. Set aside.
  • Heat remaining one and half tbsp oil in same kadhai.
  • Add a pinch of asafoetida and onions. Saute till onions turn slightly brown.
  • Add coriander powder, cumin powder , turmeric powder and saute till it releases aroma.
  • Add sugar, salt and tamarind water.
  • Add fried matki and mix well.
  • Add hot water. Cover and let cook on medium heat.
  • Directions for garam masala: dry roast all the dry ingredients listed under garam masala
  • add ginger and garlic paste , chillies along with roasted masalas in a grinder and make a fine paste.
  • Directions for Kat: Heat oil in a kadhai.
  • Add onions and saute till it turns translucent.
  • Add tomatoes and saute till its cooked well.
  • Add turmeric powder and garam masala paste. Saute well till the sides starts leaving oil.
  • Add salt, red chilli powder and 3 cups of water. Bring to boil on medium low flame.
  • Add fresh grated coconut and let it simmer for couple of minutes. Turn off the gas and kat is prepared.
  • For serving, take a big spoon full of cooked Matki in a bowl and pour a laddle full of kat onto it. Put some farsan mixture on top. Serve hot along with Pav, chopped onions and lemon wedges. Enjoy!

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4 from 1 vote

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Prachi Bagde
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