Mains

Kolhapuri Misal Pav

“Misal”, A Kolhapuri enigma, best enjoyed in tandem with the ubiquitous Ladi Pav. A splendid rainbow of colours greets your eyes as you delve into this deliciously healthy preparation centred around steamed sprouts. The myriad of flavours released from the spicy coconut based curry, teekha (hot) sev mixture and the local thechas (condiments) truly send your senses for a delectable whirl. A common breakfast serving, this recipe was inspired by a very dear school friend Dipali…’Hey Dipali this ones for you ?’

For the novice, this Maharashtrian street food is different from Usal, which is typically a water based sprouted curry. While the popularity of Misal has ensured availability of ready to use misal masala across shelves, for the culinary sticklers, you can find the heirloom recipe on my blog!

So guys go ahead and spice up your barish ka season with a healthy sprouted Misal curry!

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Course	Main
Servings	3 – 4
Prep time	20 min
Cook time	20 – 30 min
Ingredients for the Kolhapuri Misal Pav ( 1 cup=200 ml, 1 tbsp=15 ml)
2 cups	Moong or Matki sprouts
1 tbsp	Oil
1 tbsp	Mustard seeds
	Salt to taste
Ingredients for the Gravy
2 big	Tomatoes, cut into quarter
2 med size	Onion, cut into quarter
3 – 4 inch piece of	Dry coconut
3 – 4 inch piece of	Regular brown coconut
6 – 7 cloves	Garlic
6 – 7 nos.	Green chilies
½ tsp	Turmeric powder
2 tsp	Coriander powder
2 tsp	Jeera powder
2 tsp	Red Kashmiri paste or red chili powder (Kashmiri)
2 tbsp	Oil
2 tsp	Amchoor (raw mango powder)
	Salt to taste
4 cups	Water
Ingredients for Green Chili Thecha
15 nos.	Green chilies
10 – 12 nos.	Garlic cloves
1 tbsp	Oil
1 tsp	Mustard seeds
A pinch of	Hing
Ingredients for Red Chili Thecha
10 – 12	Kashmiri dry red chili
8 – 10	Garlic cloves
1 tsp	Cumin seeds
1 tsp	Oil
Condiments for the Misal Ingredients to serve
3 – 4 pcs	Ladi Pav
A handful	Coriander leaves finely chopped
3 – 4	Lemon wedges
½ cup	Finely chopped onions
½ cup	Spicy farsan mixture
Instructions for the sprouts
1.	Boil/steam the sprouts until cooked in salted water.
2.	Heat oil, splutter mustard seeds. Add the steamed sprouts and sauté for 1 minute. Season with salt and keep aside.
Instructions for the gravy
1.	Blend the tomatoes, onion, green chilies, coconuts (both) and garlic in a blender. Blend until you get a smooth paste.
2.	Heat the oil in a pan. Sauté the paste. Cook until the liquid dries up and oil floats up.
3.	Add in the turmeric powder, coriander-jeera powder, salt, red chili powder or paste and amchoor. Sauté the spices well for 1-2 minutes.
4.	Add in water and let the gravy boil. Check the taste and season with salt accordingly.
5.	Once boiled (it should be a thin consistency) keep aside. You can increase or decrease the quantity of water based on the consistency of your gravy once it’s cooked.
Instructions for Green chili Thecha
1.	Blend the chili and garlic in a blender into a coarse paste. Alternatively can crush it in a Mortar & Pestle.
2.	Heat oil, splutter the mustard seeds and hing. Add it to the chili garlic mix and keep aside.
Instructions for Red chili Thecha
1.	Heat 1 tsp oil and sauté the red chili, garlic and cumin seeds.
2.	Once it cooks for 2-3 minutes keep aside. Blend in blender into a coarse paste.
How to Serve the Misal
1.	In a bowl take 3-4 tbsp of cooked sprouts.
2.	Pour 1 ladleful steaming hot gravy on top.
3.	Garnish with ½ tsp each of the two thechas.
4.	Sprinkle 1 tbsp onion, 1 tbsp coriander leaves, 2 tbsp spicy farsan mixture.
5.	Squeeze 2-3 tbsp lemon juice mix well and eat immediately.
6.	Make the other bowls in the similar manner. Eat with Ladi pav.
Note:
1.	You get ready Misal spice mix. Can add 1 tsp of that as garnish too.
2.	This is usually spicy. Feel free to adjust the spices as per your taste.
3.	Do not omit the farsan. It adds to the crunch. Try getting missal mix or a spicy sev farsan with peanuts in it.
4.	You can serve this with a Maharashtrian potato bhaji and fried green chili as an accompaniment.