Kolhapuri misal pav is a spicy curry of sprouted beans, typically moth beans or matki. It is generally sold from street stalls in Kolhapur in Maharashtra, India. Tangy and full of flavour, this is one hot street food well-loved by Kolhapuris. The topping on the sprouted beans is a mixture that constitutes buttery pav (bread rolls). Kolhapuri misal pav is an exciting mix of spice, tartness, and crunch that is great for breakfast, snacks, or a filling meal. To make the Kolhapuri misal pav recipe, prepare the misal, which is the nucleus of the dish. Sprouted beans are cooked in a spicy, tart curry made from onions, tomatoes, ginger, garlic, and some special masala Kolhapuri that gives this curry its distinctive heat. Some ingredients used in this masala include dried red chillies, coriander seeds, cumin, and a mix of regional spices that give this dish depth and complexity in flavour. This curry is simmered to the right taste, providing balance in spicy-sour, savoury flavours. The misal is accompanied by crunchy farsan, finely chopped onions, and fresh coriander leaves over a bowl. In the preparation of this dish, pav is buttered and toasted until golden brown and is usually served to accompany the misal to dip in the curry. The Kolhapuri misal pav is a very colourful, rich dish with just the right amount of texture played out by its soft and puffed pav, the spicy consistency of misal, and crunchy garnishes.

• 3 onion
• 1 cup dry coconut
• 3 1/2 tbsp kolhapuri masala powder
• 5 tbsp oil
• 1 tsp mustard seeds
• 1 tsp jeera seeds
• 3 sprig curry leaves
• 1/2 tsp hing
• Dal and pulses-moth dal moth beans
• 1/3 cup dry roasted ground nuts
• 1/2 cup potatoes
• 4 tbsp tamarind extract
• 1 tsp jaggery powder
• Salt
• Tomatoes
• 1/2 tsp turmeric powder
• 2 tbsp red chilli powder

• Start the recipe of Kolhapuri Misal pav by heating up 2 tablespoons of oil in a deep pan.
• Toss in 1 teaspoon of mustard seeds and cumin seeds, letting them pop and crackle.
• Add three sprigs of curry leaves and a pinch of hing (asafoetida) to take it up a notch.
• This is where the flavour party starts.
• Once it's all sizzling and fragrant, throw in one large chopped onion.
• Saut until it's golden brown and sweet because caramelized onions are life.
• Now, it's time to introduce the star of the show: 3 cups of sprouted moth beans (aka matki).
• If you don't already have them sprouted, soak them overnight, then let them chill in a damp cloth for a couple of days.
• It's worth it, trust.
• Mix the beans into the saut ed onions and spices so they can soak up all that goodness.
• For extra crunch, add ⅓ cup of roasted peanuts.
• Feeling extra? Toss in 1/2 cup of diced potatoes for some hearty vibes.
• Now, pour in 5-6 cups of water, depending on how thick or soupy you like your curry.
• Add salt to taste and let it come to a boil.
• Lower the heat, cover it up, and let it simmer for 30-40 minutes.
• This is when all those flavours really get to know each other.
• While that's bubbling away, let's make the kat masala paste.
• Blend 1 large onion, 2 tomatoes, and 1/2 cup of grated dry coconut into a smooth paste.
• Heat up another tablespoon of oil in a pan, fry the paste until it separates, and the masala smells like a dream.
• Stir in 2 tablespoons of Kolhapuri masala (this is where the heat kicks in).
• Let it roast for a minute, and you've got your magic paste.
• For the final touch—the kat curry—heat 2 tablespoons of oil in a pan.
• Add 1/2 teaspoon turmeric powder, a pinch of hing, and 2 tablespoons of red chilli powder (more if you're brave).
• Stir it up, then pour in some tamarind extract for that tangy punch and a cup of water to bring it all together.
• Let it simmer until it thickens into a bold, fiery curry.
• When it's all ready, assemble your misal by combining the cooked moth bean curry with the spicy kat curry.
• Serve it hot with a generous topping of crunchy farsan, chopped onions, and fresh coriander.
• And don't forget the soft, buttery pav on the side—it's non-negotiable.
• This Kolhapuri Misal Pav is street food royalty: spicy, tangy, crunchy, and absolutely addictive.