Kolhapuri Misal Pav
A fiery sprouted moth bean curry from Kolhapur, ladled over crisp farsan and eaten with soft pav for a bracing start to the day.
- Prep
- 30 min
- Cook
- 40 min
- Total
- 70 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 320 kcal
Equipment
- •Heavy pot
- •Mixer grinder
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 14 g
- carbs
- 38 g
- fibre
- 8 g
- protein
- 12 g
- calories
- 320 kcal
Instructions
- 1
Boil the moth bean sprouts in salted water until tender. Save the cooking water for later.
- 2
Roast the dry coconut until golden. Blend it with onion, tomato and a splash of water into a smooth paste.
- 3
Heat oil in a pan. Let mustard seeds and curry leaves pop, then fry ginger-garlic paste briefly.
- 4
Add the onion-tomato-coconut paste. Cook for about 10 minutes until oil separates from the sides.
- 5
Stir in Kolhapuri chilli powder and goda masala (spice blend). Cook for 2 more minutes.
- 6
Add the boiled sprouts and saved cooking water. Simmer for 15 minutes to make a thin, fiery curry (tarri).
- 7
Check the salt and thickness. Keep the curry thin and soupy rather than thick.
- 8
Ladle into bowls and top with plenty of farsan (crispy mix), raw onion and coriander. Serve immediately with pav (bread rolls).
Chef's tips
Add the farsan just before serving so it stays crunchy against the hot tarri. Kolhapuri chilli powder gives the signature deep red colour and heat, so avoid substituting a milder one.
Ingredient substitutions
- moth bean sprouts → mixed sprouted lentils
Storage
The curry base keeps refrigerated for 2 days; add farsan only at serving time.
Reheating
Reheat the curry gently on the stove before topping fresh.
Common mistakes to avoid
- •Making the tarri too thick; misal should remain pourable and soupy.
Serving suggestions
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