Kolhapuri Misal Pav

Name: Kolhapuri Misal Pav
Prep time: 20 min
Cook time: 25 min
Total time: 20 min
Yield: 4 servings
Cuisine: West India
Ingredients: 2 cups Sprouted Moth Beans (Matki); 3 tbsp Kolhapuri Kanda Lasun Masala; 8 pieces Pav Buns; 1.5 cups Mixed Farsan / Chiwda; 1/2 cup Dry Grated Coconut; 3 each Onions & Tomatoes; 2 tbsp Garlic & Ginger Paste; 4 tbsp Cooking Oil (For Tarri); For garnish Lemon Wedges & Fresh Coriander; 1 tsp Salt

Pure Veg📍West India🍽️Breakfast & Snacks⏱️25 mins⚡Medium👥Serves 4Breakfast

Ingredients for Kolhapuri Misal Pav

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Sprouted Moth Beans (Matki)

2 cups

Kolhapuri Kanda Lasun Masala

3 tbsp

Pantry

Pav Buns

8 pieces

Mixed Farsan / Chiwda

1.5 cups

Dry Grated Coconut

1/2 cup

Onions & Tomatoes

3 each

Garlic & Ginger Paste

2 tbsp

Pantry

Cooking Oil (For Tarri)

4 tbsp

Pantry

Lemon Wedges & Fresh Coriander

For garnish

Salt

1 tsp

Pantry

Pressure cook sprouted matki with turmeric, salt, and water for 1 whistle. Drain, reserving the broth.

Step-by-Step Instructions

Pressure cook sprouted matki with turmeric, salt, and water for 1 whistle. Drain, reserving the broth.

Prepare Kolhapuri Vatan: roast sliced onions, dry coconut, garlic, and ginger until dark brown. Grind with Kolhapuri kanda-lasun masala into a dark paste.

Heat generous oil in a kadai (essential for signature red "Kat/Tarri" oil layer). Temper mustard seeds, cumin, and curry leaves.

Sauté the ground vatan and tomato puree on medium flame until oil separates completely.

Add boiled matki beans, reserved broth, and 2 cups warm water. Simmer for 15 minutes until a fiery red layer of "kat" floats on top.

Assemble: In a shallow bowl, ladle matki, pour hot red "kat" broth, top with farsan, chopped raw onions, coriander, and lemon. Serve with Pav buns.