How is this different from Puneri misal?

Kolhapuri misal pav is much spicier, with a thin fiery red kat poured over the usal; Puneri misal is milder and built on a poha-and-batata base.

How do I cut the heat?

Serve extra farsan, dahi and more pav, and go lighter on the kat.

Misal Pav

Name: Misal Pav
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups Sprouted moth beans (matki); 2 cups Onion, dry coconut (khobra), ginger-garlic; 4 tbsp Kolhapuri kanda-lasun masala and extra red chilli; 2 cups Farsan, raw onion, coriander, lemon (to top); 8 pieces Pav (soft bread rolls); 5 tbsp Anveshan Wood-Pressed Groundnut Oil

The fiery Kolhapuri street classic — sprouted-matki usal drowned in a blazing red kat (tarri), topped with farsan and raw onion and served with buttered pav; the kat is built on a dark kanda-lasun (onion-garlic) masala fried in Anveshan Wood-Pressed Groundnut Oil.

Time breakdown

Prep Time20 min

Cook Time35 min

Total Time55 min

Ingredients

Sprouted moth beans (matki)
Onion, dry coconut (khobra), ginger-garlic
Kolhapuri kanda-lasun masala and extra red chilli
Farsan, raw onion, coriander, lemon (to top)
Pav (soft bread rolls)
💡 You can also use Mustard Oil / Sunflower Oil / Coconut Oil / Black Sesame Oil / Olive Oil as per your preference.

How to Make Misal Pav

1
Cook the sprouted matki with salt until soft to make the usal.
2
Dry-roast onion, dry coconut and ginger-garlic until dark, grind, then fry hard in plenty of Anveshan Groundnut Oil with the Kolhapuri masala and extra chilli until a red oil (kat/tarri) floats out.
3
Thin the kat with hot water into a fiery thin gravy; keep it separate from the usal.

Tips for the Best Misal Pav

✓Kolhapuri misal is defined by the thin, fiery red 'kat' — fry the masala hard until the oil separates and turns red.
✓Add the farsan and kat only just before serving so nothing goes soggy.

Frequently Asked Questions

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