Kolhapuri Misal Pav

Name: Kolhapuri Misal Pav
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: Maharashtrian / Kolhapuri
Ingredients: 250 g sprouted moth beans (matki) (rinsed and boiled with turmeric and salt until tender); 1 medium potatoes (boiled and diced); 40 g dry coconut (sukha khopra) (thinly sliced and roasted dark brown); 2 medium onions (sliced and roasted in oil until deep golden brown); 1.5 tbsp ginger-garlic paste (fresh); 1 tbsp coriander seeds (roasted); 3 tbsp oil (generous amount is needed for authentic fiery red rogan (tarri)); 1 tsp mustard seeds & cumin (each); 12 leaves curry leaves (fresh); 2 tbsp Kolhapuri kanda lasun masala or goda masala (traditional spiced blend); 1.5 tbsp Kashmiri red chilli powder (for brilliant red oil layer); 3 cups warm water (for thin fiery broth (kat)); 1 tsp salt (to taste); 1.5 cups crunchy farsan / chivda (spicy mixed farsan); 1 large finely chopped red onion (fresh); 3 tbsp fresh coriander (chopped); 4 pieces lemon wedges (juicy); 8 buns soft pav buns (warmed with butter)

4.9 (1,380 ratings)

• Cuisine: Maharashtrian / Kolhapuri

Fiery Maharashtrian curry made with sprouted moth beans (matki) in a dark, aromatic spicy coconut gravy (kat/rassa), topped with crunchy farsan, raw onions, and served with pav.

⏱️ Prep Time 25 min

🍳 Cook Time 30 min

⌛ Total Time 55 min

🍽️ Base Servings 4

👨‍🍳 Difficulty Medium

🌶️ Spice Level Spicy

🥕

Ingredients

Servings:

For Sprouted Matki (Moth Beans)

250 g sprouted moth beans (matki)— rinsed and boiled with turmeric and salt until tender
1 medium potatoes— boiled and diced

For the Roasted Coconut-Onion Paste (Vatan)

40 g dry coconut (sukha khopra)— thinly sliced and roasted dark brown
2 medium onions— sliced and roasted in oil until deep golden brown
1 1/2 tbsp ginger-garlic paste— fresh
1 tbsp coriander seeds— roasted

For the Fiery Kat (Rassa)

3 tbsp oil— generous amount is needed for authentic fiery red rogan (tarri)
1 tsp mustard seeds & cumin— each
12 leaves curry leaves— fresh
2 tbsp Kolhapuri kanda lasun masala or goda masala— traditional spiced blend
1 1/2 tbsp Kashmiri red chilli powder— for brilliant red oil layer
3 cups warm water— for thin fiery broth (kat)
1 tsp salt— to taste

For Plating & Assembly

1 1/2 cups crunchy farsan / chivda— spicy mixed farsan
1 large finely chopped red onion— fresh
3 tbsp fresh coriander— chopped
4 pieces lemon wedges— juicy
8 buns soft pav buns— warmed with butter

For Sprouted Matki (Moth Beans)

• 250 g sprouted moth beans (matki) — rinsed and boiled with turmeric and salt until tender
• 1 medium potatoes — boiled and diced

For the Roasted Coconut-Onion Paste (Vatan)

• 40 g dry coconut (sukha khopra) — thinly sliced and roasted dark brown
• 2 medium onions — sliced and roasted in oil until deep golden brown
• 1.5 tbsp ginger-garlic paste — fresh
• 1 tbsp coriander seeds — roasted

For the Fiery Kat (Rassa)

• 3 tbsp oil — generous amount is needed for authentic fiery red rogan (tarri)
• 1 tsp mustard seeds & cumin — each
• 12 leaves curry leaves — fresh
• 2 tbsp Kolhapuri kanda lasun masala or goda masala — traditional spiced blend
• 1.5 tbsp Kashmiri red chilli powder — for brilliant red oil layer
• 3 cups warm water — for thin fiery broth (kat)
• 1 tsp salt — to taste

For Plating & Assembly

• 1.5 cups crunchy farsan / chivda — spicy mixed farsan
• 1 large finely chopped red onion — fresh
• 3 tbsp fresh coriander — chopped
• 4 pieces lemon wedges — juicy
• 8 buns soft pav buns — warmed with butter

🔥

Cooking Instructions

01

Roast Vatan Paste
⏱️ 10m

In a pan, roast sliced dry coconut and coriander seeds until deeply browned. Remove. In the same pan, fry sliced onions in 1 tsp oil until dark brown. Cool and blend together with ginger-garlic paste and water into a smooth, dark brown paste (vatan).

✓ Visual Cue: Deep mahogany paste with smoky toasted coconut aroma
02

Boil Sprouted Matki
⏱️ 8m

Boil sprouted moth beans and diced potato with 1/2 tsp turmeric and salt in 2 cups water for 8 minutes until tender but not mushy.

✓ Visual Cue: Sprouted beans retain their delicate tender shape
03

Bhunao Vatan for Tarri (Rogan)
⏱️ 8m

Heat 3 tbsp oil in a deep pot. Crackle mustard seeds, cumin, and curry leaves. Add the ground vatan paste, kanda lasun masala, and Kashmiri chilli powder. Sauté on medium-low heat for 6-8 minutes until oil separates generously.

✓ Visual Cue: A gorgeous crimson-red oil (tarri) separates on top of the dark masala
04

Simmer the Fiery Kat (Broth)
⏱️ 15m

Add the boiled matki, potatoes, their cooking water, and an additional 1.5 cups warm water. Simmer on low flame for 12-15 minutes. The spicy red oil will float dramatically to the surface.

✓ Visual Cue: Thin, fiery, fragrant red broth with oil floating on top
05

The Layered Plating
⏱️ 3m

In a deep bowl, ladle 2 spoons of cooked matki. Top generously with crunchy farsan, diced raw onion, and fresh coriander. Pour a ladle of the spicy red kat (tarri) over the farsan. Serve with warm pav and lemon wedges.

✓ Visual Cue: Fiery, crunchy, soupy, and utterly addictive street sensation

💡

Chef's Authentic Tips

Roasting the dry coconut and onions until deeply browned is what gives Kolhapuri kat its dark mahogany complexity.
Never mix the farsan into the pot; assemble right before eating to preserve maximum crunch.

🔄

Smart Substitutions

Can use sprouted green moong beans if moth beans (matki) are not available.

🍽️

Serving Suggestions & Pairings

✓ Serve hot with buttered pav, extra bowls of red tarri (kat), chopped onions, and lemon.

📊

Estimated Nutrition

Per Serving

Calories 420

Protein 14g

Carbs 56g

Fat 17g

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