Kolhapuri Misal

Kolhapuri Misal is a popular dish from Maharashtra. It consists of misal (a spicy curry usually made of sprouted moth beans) and pav. It is served as a breakfast dish, as a snack and also as a complete meal.

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Aarti Sharma's Secret Indian Recipe !

Preparation Time: 
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For Kolhapuri Masala: Coriander Seeds- 2 tbsp
Cumin Seeds- 2 tsp
Dry Shredded Coconut- 2 tbsp
Black Peppercorn- 1 tsp
Cloves- 2
Fennel Seeds- 1/4 tsp
Sesame Seeds- 1 tbsp
For Usal: Sprouted Matki (Dal Moth)- 1 Cup
Mustard Seeds- 1/2 tsp
Cumin Seeds- 1/2 tsp
Asafoetida- 1/4 tsp
Turmeric powder- 1/2 tsp
Red Chilli Powder- 1/2 tsp
Green Chillies- 2 (chopped)
Curry Leaves- 5-7
Salt to taste
Kolhapuri Masala- 2 tsp
Roasted Peanuts- 1 tbsp
Potato- 1 (half boiled, peeled and cut into cubes)
Tamarind Pulp- 1/2 tsp
Onion- 2 tbsp (finely chopped)
Oil- 1 tbsp
For Rassa or Kat (Spicy Gravy) : Onion- 2 (finely chopped)
Asafoetida- a Pinch
Tamarind Pulp- 1 tsp
Garlic Cloves- 2
Ginger- 1 tsp (chopped)
Cinnamon Stick- 1 inch
Salt to taste
Oil- 3 tbsp
Kolhapuri Masala- 2 tsp
Fresh Shredded Coconut- 1 tbsp
Cumin Seeds- 1/2 tsp
Tomato- 1 (finely chopped)
Turmeric powder- 1/2 tsp
Red Chilli Powder- 1/2 tsp
For Garnishing: Onion- 1 (finely chopped)
Fried Peanuts- 2-3 tbsp
Tomato- 1 (finely chopped)
Farsan or sev - 1/2 Cup
Cilantro- 2 tbsp (chopped)
For the Kolhapuri Masala, dry roast all the ingredients and set it aside to cool. Now grind it to a fine powder.
For the Usal, heat oil in a pan and add the mustard seeds, cumin seeds, when they splutter add the asafoetida and curry leaves.
Now add in onions, once the onions turn golden, add the peanuts, sprouted matki, potato, green chillies, turmeric powder, red chili powder, salt and kolhapuri masala. Mix it well and add 5-6 cups of water and cook it on a medium heat.
Cook till the sprouts turn tender and the potatoes are cooked thoroughly. Mix the tamarind pulp and simmer for few more mins.
For the Rassa or Kat (Spicy Gravy), heat 2 tbsp oil in a pan and add cumin seeds, once they splutter add cinnamon stick, asafoetida, garlic cloves, ginger, chopped onions and shredded coconut. Saute it till onions gets translucent.
Add tomatoes, red chilli powder, kolhapuri masala and cook it for 2-3 mins. Cool the mixture completely and grind to a smooth paste. If needed add some water.
Heat 1 tbsp oil in another pan, add turmeric powder, kat paste, tamarind pulp, salt and 1 to 1 and 1/2 cup of water. Mix it well and bring it to boil, then let it simmer for 3-4 mins.
To garnish, in a serving bowl place some farsan and then put some sprouted matki (dal moth) mixture over it. Pour some gravy (kat) on top.
Sprinkle some chopped onions, tomatoes, cilantro and farsan on top and serve it hot with pav.