Authentic Misal Pav Recipe – Kolhapuri Masala & Moth Bean Sprouts

Last Updated on 2 months by Neha Deshmukh

Authentic Misal Pav Recipe – Kolhapuri Masala & Moth Bean Sprouts

Hey everyone! If you’ve ever craved that perfect balance of spicy, tangy, and crunchy, then you need to try Misal Pav. It’s a Maharashtrian street food staple, and honestly, once you make it at home, you’ll wonder why you ever bothered going anywhere else. I first made this for a friend’s birthday, and it was a huge hit – everyone asked for the recipe! So, here it is, my family’s version, packed with flavour and a little bit of love.

Why You’ll Love This Recipe

This Misal Pav isn’t just a meal; it’s an experience. The warm, spicy tarri (curry), the fresh sprouts, the crispy farsaan… it’s a party in your mouth! It’s a little bit involved, yes, but trust me, the end result is so worth it. Plus, it’s a fantastic way to impress your friends and family with a truly authentic Indian dish.

Ingredients

Here’s what you’ll need to create this Misal magic:

• 1 cup fresh coconut chunks (about 150g)
• 2 tbsp coriander seeds
• 1 tbsp cumin seeds
• 1 cup moth bean sprouts (Matki) (about 170g)
• 3 potatoes, medium sized
• 2 onions, medium sized
• 3 tbsp Kolhapuri Kanda Lasun Masala
• Turmeric powder (a pinch)
• Oil, for cooking
• Salt, to taste
• Fresh cilantro, for garnish
• Lemon wedges, for serving
• Farsaan, for topping (see FAQs for more info!)

Ingredient Notes

Let’s talk ingredients, because getting these right makes all the difference!

• Kolhapuri Kanda Lasun Masala: This is the heart and soul of the Misal. It’s a blend of onion, garlic, and spices, and it gives the dish its signature Kolhapuri flavour. You can find it at most Indian grocery stores, or online. If you can’t find it, you can try making your own (there are recipes online!), but it won’t be quite the same.
• Moth Bean Sprouts (Matki): These are traditional to Misal. They have a slightly earthy flavour and a wonderful texture. You can usually find them at Indian grocery stores.
• Fresh Coconut: Don’t skimp on the fresh coconut! It adds a beautiful sweetness and aroma to the vatan masala (spice blend). Frozen coconut can work in a pinch, but fresh is best.
• Regional Variations: Misal varies a lot across Maharashtra! Puneri Misal is milder, while Nashik Misal is known for its fiery spice. This recipe leans towards the Kolhapuri style, which is robust and flavourful.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Vatan Masala: First, we’ll create the flavour base. Roast the coconut chunks, coriander seeds, and cumin seeds in a dry pan until fragrant and lightly golden. Let them cool, then grind them into a smooth paste. This is your vatan masala – set it aside.
2. Cook the Sprouts: In a pot, cook the moth bean sprouts with a pinch of turmeric and enough water to cover them until they’re tender but still have a bit of bite. Reserve about 1 cup of the cooking liquid – this is gold for the tarri!
3. Prepare the Tarri: Heat some oil in a pan and sauté the onions until golden brown. Add the Kolhapuri Kanda Lasun Masala and sauté for another minute until fragrant. Now, add the ground vatan masala paste and cook for a few minutes, stirring constantly to prevent sticking. Pour in the reserved sprouts stock and simmer until the tarri thickens slightly.
4. Make the Matki Chi Bhaji: In a separate pan, heat a little oil and temper mustard seeds until they splutter. Add the cooked sprouts and sauté with a pinch of salt and turmeric. This is your matki chi bhaji.
5. Potato Bhaji Time: Boil the potatoes until tender. Mash them roughly and heat oil in a pan. Sauté onions until golden, then add the mashed potatoes, curry leaves, and a pinch of salt. Cook until slightly browned.
6. Assemble & Enjoy! Now for the fun part! In serving bowls, layer the potato bhaji, sprouts curry (matki chi bhaji), and generously ladle over the tarri. Top with a generous sprinkle of farsaan, chopped onions, fresh cilantro, and a squeeze of lemon juice. Serve immediately with pav (Indian bread rolls).

Expert Tips

• Don’t overcook the sprouts! You want them to have a little texture.
• Taste the tarri as it simmers and adjust the spice level to your liking.
• If the tarri gets too thick, add a little hot water.
• For a richer flavour, use ghee (clarified butter) instead of oil.

Variations

• Vegan Adaptation: Skip the ghee (if used) and ensure your farsaan is vegan-friendly.
• Spice Level Adjustment: Reduce the amount of Kolhapuri Kanda Lasun Masala for a milder flavour, or add a pinch of chili powder for extra heat. My friend, Priya, loves to add a chopped green chili to the tarri for an extra kick!
• Festival Adaptations: Misal is often made during Makar Sankranti and Gudi Padwa in Maharashtra. It’s considered an auspicious dish to start the new year with.

Serving Suggestions

Misal Pav is best enjoyed hot, right off the stove. It’s a complete meal in itself, but you can also serve it with a side of sliced onions and a cooling raita (yogurt dip).

Storage Instructions

You can store the tarri and matki chi bhaji separately in the refrigerator for up to 3 days. Reheat before serving. The vatan masala can be stored in an airtight container at room temperature for up to a week. I don’t recommend storing the assembled Misal Pav, as the farsaan will get soggy.

FAQs

• What is Misal Pav and its origins? Misal Pav is a popular Maharashtrian street food made with sprouts curry (misal) served with bread rolls (pav). Its origins can be traced back to the Khandesh region of Maharashtra.
• Can I use dried moth beans instead of sprouts? Yes, you can! Soak the dried moth beans overnight and then cook them until tender before using them in the recipe.
• How do I adjust the spice level in Misal? The Kolhapuri Kanda Lasun Masala is the main source of spice. Use less of it for a milder flavour, or add chili powder for more heat.
• What is the purpose of the Tarri in Misal Pav? The tarri is the spicy, flavourful curry that brings everything together. It’s the soul of the dish!
• Can I make the Misal Vatan Masala ahead of time? Absolutely! You can make it a day or two in advance and store it in an airtight container.
• What is Farsaan and where can I find it? Farsaan is a crispy, savoury snack mix made from various flours and spices. It adds a delightful crunch to the Misal. You can find it at most Indian grocery stores.