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From the M.D. kitchen

Kolhapuri-Style Misal Pav

Misal is Maharashtra's favourite breakfast: sprouted matki cooked in a spicy, oily red gravy called tari, piled with crunchy farsan and eaten with soft pav. This Kolhapuri-style misal gets its heat and colour from M.D. Kolhapuri Masala and M.D. Chilli Powder.

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Kolhapuri-style misal in a steel bowl with red tari, farsan and onion, two pav beside it

How to make it

  1. Pressure cook the sprouted matki with 1 cup water, salt and a pinch of haldi for 1 whistle. Keep aside.
  2. Heat 3 tbsp oil in a kadhai on medium flame.
  3. Add the mustard seeds, jeera, hing and curry leaves. Wait for them to crackle.
  4. Add 1 chopped onion and cook till golden, about 5 minutes.
  5. Add the ginger-garlic paste and grated coconut. Roast for 2 minutes till brown.
  6. Add the tomatoes and cook till soft, about 4 minutes.
  7. Turn the flame low. Add the chilli powder, haldi, coriander powder and Kolhapuri Masala. Stir for 20 seconds so the masala does not burn.
  8. Pour in 3 cups water and boil for about 10 minutes, till the red oil floats on top. This is your tari.
  9. Add the cooked sprouts with salt to taste and simmer for 5 minutes.
  10. To serve, ladle the misal into a bowl and top with farsan, chopped onion and coriander. Put pav and a lemon wedge on the side.

Step 1 of 10

In the kitchen

  • Everything that goes into misal: matki, kopra, onion, tomato and two red masalas
    Everything that goes into misal: matki, kopra, onion, tomato and two red masalas
  • Let the tari simmer till the red oil floats on top
    Let the tari simmer till the red oil floats on top

Good to know

  • Keep some tari aside and pour it on top at the table, the way misal places serve it.
  • Want it milder? Use 1 tsp chilli powder and keep the Kolhapuri Masala at 2 tsp.
  • Add the farsan just before eating so it stays crunchy.

Masalas in this recipe

  • M.D. Kolhapuri Masala on a kitchen table

    M.D. Kolhapuri Masala

    कोल्हापुरी मसाला

    Bold Kolhapuri style heat for mutton and chicken.

  • M.D. Chilli Powder on a kitchen table

    M.D. Chilli Powder

    मिर्ची पावडर

    Guntur and Byadgi chilli, cleaned and ground at Patonda.

  • M.D. Turmeric Powder on a kitchen table

    M.D. Turmeric Powder

    हल्दी पावडर

    Haldi from Sangli for golden dal and sabzi.

  • M.D. Coriander Powder on a kitchen table

    M.D. Coriander Powder

    धनिया पावडर

    Dhania from Indore with a fresh, warm aroma.

Questions

Can I make misal without a pressure cooker?

Yes. Boil the sprouts in a covered pot for 15 to 20 minutes till soft, then carry on from step 2.

What is the difference between misal and usal?

Usal is the sprout curry on its own. Misal is usal with the spicy tari poured over and farsan, onion and coriander on top.

Which masala gives misal its red colour?

The red comes from M.D. Chilli Powder and M.D. Kolhapuri Masala, cooked in oil on a low flame so the colour releases into the tari.

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