MISAL PAV RECIPE / SPICY KOLHAPURI MISAL PAV / USAL ~ MISAL PAV

Misal Pav Recipe with step by step photos | How to do Mahatra style Misal Pav | Spicy Kolhapuri Misal pav recipe | Usal Pav

misal pav recipe

Do you like Street food ? I just lovvvvve them…i know its not only me.. i think for many of us, the word “Street food” brings smile and excitement, makes mouth water and ticks the brain to make a long list of yummies to eat, in your next outing. Does “Misal Pav” too feature in that list? “Usal ~ Misal Pav” is relished as a breakfast as well as a snack throughout Maharashtra. It’s one of the popular street food in Maharashtra along with pav bhaji,dabeli , vada pav,bhel puri, Mumbai sandwich etc. ” Kolhapuri Misal Pav “is very spicy, tasty, lip-smacking, mouthwatering!!!!

My husband lived in Mumbai for many years and has tasted a lot of Mumbai street foods. He has some fond memories of his favourite street food vendors where he would head to cater to his‘chatpata’ or ‘teekha’ cravings. After marriage, he kept pestering me for many Maharashtrian cuisines. It was then Google helped me. Over the years with few trial and errors now I can proudly say i have mastered in many authentic Maharashtrian dishes and they have become regular dishes at my place. I have already shared capsicum zunka , patra , kanda bhaji , thalipeeth , mumbai sandwich ,veg tomato omelette and now Misal pav . Stay tuned for some more.

What is Misal Pav? 

If you like spicy hot food then Kolhapuri misal pav is something tailor-made for you. ” Usal ”  – a dry curry made of sprouts is topped with a spicy thin gravy called  ” Kat /Tarri / Rassa ” and is served with a soft fresh pav ( bread ). It’s later topped with lots of farsan , onion, tomato and coriander leaves enhance the taste. A squeeze of lime adds the extra tang.

It’s basically made very spicy with a tinge of sweet and tang. Usually, Kolhapur dishes are spicy .. however, you can alter as per your wish .

Few variations and points to note before making Misal Pav :

  • Traditionally it’s made from matki bean ( moth ). However, you can use any other sprouts / mixed bean sprouts.
  • If you want you can add potato too while cooking sprouts.
  • In the below method I have mixed cooked sprouts and rasa gravy together and boiled. This method is like one step easy method. Taste-wise no compromise. Alternative, you can make usal separate and rassa separate.
  • This is how usal is made: Cook sprouts. Temper mustard, jeera, hing. Saute onion, tomato, chilli,  ginger. Add drained cooked sprouts, salt to taste. saute 1-2 mins. Garnish with coriander leaves. Usal is ready.
  • Rassa is made same way as explained below. Just that .. it won’t have any sprouts and will be just watery thin gravy.
  • While serving .. add few spoons usal , top it with a laddle rassa and rest remains same.

Yummy. drooling right … Then why delay..enjoy them making at home, in a more hygienic and better way. Yes, the process is bit lengthy but not all difficult. Here goes the recipe..

misal pav recipe

MISAL PAV

Smitha Kalluraya
Misal pav is a popular Mumbai street food. ” Usal ” made of sprouts is topped with a spicy thin gravy and is served wit pav. It’s later topped with lots of farsan , onion, tomato and coriander leaves enhance the taste.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Snack
Cuisine maharashtrian
Servings 4 people

Ingredients
 

For sprouts / matki:

  • 1 big cup Sprouted Matki (Moth beans) / any sprouts
  • tsp Salt
  • 1/4 tsp Turmeric / Haldi powder  

For Kat / Raasa (thin Spicy Gravy) Masala 🙁 dry roast )

  • 1/4 cup dry coconut / kopra / kobbari, cut into small pieces
  • 2-3 tsp Dhania/ Coriander seeds
  • 1 tsp Jeera / Cumin seeds
  • 1 tsp Saunf / fennel
  • few Methi /Fenugreek Seeds
  • 5-6 nos Byadgi Chillies / Kashmiri Chillies, For deep color
  • few Black Pepper
  • 1 tsp White sesame seeds / White til
  • 1 tsp Poppy seeds / Khus Khus / gasgase
  • 1 no Cadamom / Elaichi
  • 1-2 pc Cinnamon/ dalchini
  • 5-6 nos Cloves/ Lavang
  • small pc Star anise /Chakri phool /ananas hoovu
  • small pc stone flower / kallu hoovu
  • 1/2 tsp Turmeric powder /Haldi

For Kat / Raasa (thin Spicy Gravy)

  • 4-5 tsp Oil
  • 1 big onion, sliced
  • 6-8 flakes Garlic
  • 1 inch Ginger, sliced
  • 2-3 medium size Tomatoes, chopped
  • 1/2 tsp Mustard
  • 1/2 tsp Cumin Seeds/ Jeera
  • few Curry Leaves
  • a big pinch Asafoetida/ hing
  • 1 tsp red chili powder, based on your pref ( but make a bit spicy )
  • amla size Tamarind, soaked in water
  • little Jaggery
  • to taste Salt
  • few sprigs Coriander leaves, chopped

To serve:

  • Pav Buns, no need to roast
  • Onions, ,very finely chopped
  • Tomatoes, very finely chopped
  • Coriander leaves, very finely chopped
  • small wedges Lemon
  • Farsan / Mixed Namkeen / Mixture / Mixed Namkeen / Mixture

Instructions
 

Sprout and cook :

  • How to sprout Matki - Wash and soak matki(moth beans) for 6-7 hrs in water and wash it once with fresh water and drain the excess water. Keep it closed as such in a warm place or tie in a muslin cloth and keep in hot case or use a sprout maker to make sprouts.It will take 12-15 hrs.
  • In a pressure cooker, add a tsp of salt, Haldi and 2-3 cups water .. pressure cook for 1-2 whistle.

To Prepare Masala

  • Dry roast dry coconut pieces till crisp. Keep aside.
  • Next add all dry spices one by one ie Dhania, Jeera, Saunf, Methi, Kashmiri Chilli, few peppercorns, white sesame seeds, khus khus, elaichi , dalchini, cloves, star anise and Dry roast till aromatic .
  • Keep aside to cool,
  • Heat 1 tbsp Oil in a pan and add chopped onions, garlic and ginger. Saute until onion turn slight golden brown in color.
  • Add tomatoes , little salt and saute till mushy.
  • Switch off and cool completely.
  • Once cool , add fried dry coconut, sauteed dry masala to the onion tomato mix. Grind to a very smooth paste.

To prepare Kat / Tarri / Rasa (Thin Spicy Gravy):

  • To prepare spicy gravy / rasa .. take a kadai and keep little more oil say 4-6 tsp oil . Temper mustard, jeera and curry leaves
  • Before adding spices, If the oil is too hot, keep the pan away from the flame / keep the flame in low. Add hing , haldi and red chilli powder . Give it a quick stir. Note to keep the flame on low, else masala will burn.
  • Add ground masala and mix everything .
  • Saute masala nicely for 5-6 mins till raw smell goes and oil starts separating from it.
  • Once masala is nicely sauted , add lots of water and mix well .
  • Add salt to taste, little jaggery and tamarind extract. Let this gravy/rasa boil well nicely on medium flame.
  • When the gravy is boiling , add cooked matki to it , mix and continue to boil on sim for 2-3 mins . The consistency should be watery, so add more water if required.
  • Lastly garnish spicy rasa with chopped coriander leaves .

To serve Misal Pav:

  • Pour 1 -2 ladle of piping hot Rasa /Tarri (gravy) with cooked sprouts . Sprinkle liberally finely chopped onions,few pcs of chopped tomato and coriander leaves. Drizzle few drops of thick curd / lime (optional).
  • Add a layer of mixed farsan or namkeen according to your wish.Serve them hot hot with pav (buns) and a lemon piece. ( No need to roast pav )

Notes

this post was published on 23rd May 2014 and was republished with updated content and image.
Keyword maharashtra misal pav recipe, maharashtra style misal recipe', misal pav recipe, misal recipe

27 Comments

  • Reply
    Mitha Hegde
    May 22, 2014 at 11:22 am

    Loved the step by step clicks.. So easy to understand.. And yes, i love street foods too… 🙂

  • Reply
    Priya Shiva
    May 22, 2014 at 11:26 am

    Love it! Thanks for sharing..

  • Reply
    Linsy Patel
    May 22, 2014 at 1:36 pm

    love the tempting clicks of all time favorite dish.

  • Reply
    Gayathri Sathyanarayanan
    May 22, 2014 at 2:53 pm

    Misal pav looks so delicious smitha. Nice presentation.love it.

  • Reply
    Swathi Iyer
    May 22, 2014 at 4:16 pm

    Delicious misal pav love this spicy version

  • Reply
    prachi agarwal
    May 22, 2014 at 4:52 pm

    yummy and nice click

  • Reply
    Babitha costa
    May 22, 2014 at 4:58 pm

    i can finish the whole bowl.clear steps.easy to understand

  • Reply
    Beulah Arun
    May 22, 2014 at 4:59 pm

    This looks awesome! Well explained too!

  • Reply
    Preetha Soumyan
    May 22, 2014 at 6:17 pm

    i love to have street foods… loved your recipe…

  • Reply
    Sony P
    May 23, 2014 at 5:40 am

    My fav misal PAv with sample ( rassa)……..your pics remind me Pune misal pav !!!

  • Reply
    Gloria
    May 23, 2014 at 8:57 am

    Missal pav.. I just love it.. You have done it perfectly.. Looks too yummy..

  • Reply
    shobha rawal
    May 23, 2014 at 10:34 am

    A perfectly made missal pav………….loved it.nice presentation.Shobhawww.shobhapink.blogspot.in

  • Reply
    Vibha Sp
    May 25, 2014 at 5:52 am

    always favrt, like to hav home made snacks lik dis, need to try dint had from many yrsthanks for recipe smitha

  • Reply
    Poornima hegde
    September 7, 2014 at 6:47 pm

    looks absolutely delicious! mouthwatering recipe!

  • Reply
    Ankita Suman
    May 3, 2015 at 7:24 am

    Thank you for the recipe…what are the things that come in mixed sprouts…please help…Thank you

  • Reply
    Smitha Kalluraya
    May 4, 2015 at 10:39 am

    u can used mixed matki n moong sprouts or just any 1 of those

  • Reply
    Kaushalya Bashyam
    May 19, 2015 at 2:24 pm

    Hey how much tamarind to be used. As unable to fin it under ingredients section. Point out if ive missed it

  • Reply
    Smitha Kalluraya
    May 20, 2015 at 5:24 am

    Since i have added tomatoes , taste test . n if required add tamarind

  • Reply
    Sathya Priya
    June 1, 2015 at 4:10 pm

    delicious looking misal pav.yumm

  • Reply
    shilpa kulkarni
    July 6, 2015 at 11:05 am

    Easy n lovely, well described

  • Reply
    Mobile App Developers
    August 20, 2015 at 6:56 am

    Hi, Really great effort. Everyone must read this article. Thanks for sharing.

  • Reply
    Chippa Shivashanker
    November 17, 2015 at 5:04 pm

    Sister u helped me a lot, my wife loves to eat it, but she want it to be cooked by me, bcoz of u i did it and won her love, thankful to u.

  • Reply
    Anonymous
    December 25, 2015 at 7:22 am

    Perfect recipe, I tried it as written here. Only I didn’t add green chillies and tamarind juice which I know, not used in Kolhapur.Thanks.

  • Reply
    archana pandurangi
    September 2, 2016 at 4:20 pm

    Pretty detailed.. thanks for sharing

  • Reply
    Noopur Chaughule
    June 11, 2017 at 12:28 pm

    Hi I used your recipe to make misal pav dinner for my family and they all loved the food. The tari was a super hit on the dinner table and the usal was a perfect balance of flavors. Thank you so much for a wonderful meal and recipe

  • Reply
    BharatRaj
    June 25, 2017 at 7:41 am

    The recepie is awesome.. I enjoyed cooking and serving to my family members.. They enjoyed the dish.. Thank you for this recepie…… I cooked twice.. Both times it was delicious. .

  • Reply
    Deep
    March 11, 2018 at 4:22 pm

    Can we cook with unsprouted but soaked in water matki?

  • Leave a Reply

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