Kolhapuri Misal Paav.

Kolhapuri Misal Paav.

Preparation Time ½ Hour

Cooking Time 20 Minutes

Total Time Maximum 1 Hour

Serve 4

Type of Recipe: Main Course – Curry

Name of Author: Asmi Kadam


For Masala Paste:

  • ½ cup shredded Dry Coconut
  • 8 to 9 Garlic Cloves
  • ½ Inch Ginger
  • 1 Chopped onion

For Usal:

  • Sprout Matki 1 Bowl (Moth Beans)
  • 1 chopped onion
  • 1 Cup Tomato Puree ( You can use 2 tomatoes)
  • 1 Tablespoon Red Chili Powder
  • 2 Tablespoon Kolhapuri Misal Masala
  • ½ Teaspoon Turmeric
  • ½ Teaspoon Mustard seeds
  • ½ Teaspoon Cumin Seeds
  • 3 to 4 tablespoon oil
  • Salt
  • 3 to 4 glass of boil Water
  • Chopped Coriander

For Serving:

  • 1 Bowl Farsan
  • 10 Laddi Paav or bun paav
  • 1 Chopped Onion
  • 4 Lemon Pieces
  • Round Shape Tomato Pieces


Firstly, we start with making usal.

Heat a kadai, add shredded dry coconut and garlic. Add 1 teaspoon oil for frying. Fry this coconut on a slow flame. Fry till golden brown then, remove it from the kadai. Now add chopped onion and ginger. Here also add 1 teaspoon oil and cook till onion change the colour. Now switch off the gas. And transfer those fried onions into the dry coconut.

Allow to cool down. Add this onion coconut in a mixture jar and make a fine paste. Transfer this paste in a bowl and add chopped tomatoes into the mixture jar. Make a tomato puree.

Now heat a kadai, add 3 to 4 tablespoon oil. Once oil heated add mustard seeds and cumin seeds. Once seeds splutter, add chopped onion. Cook the onion till change the colour. Now add tomato puree, cook till water from the tomatoes absorbed. Now add onion coconut paste into this. Saute well. Allow to cook on a slow flame till paste remove the oil.

Then, add red chili powder, missal masala and turmeric. Mix well. Add sprouted matki and salt on the masala. Mix well.

Now add boiled water on this mixture. Mix well. Allow to boil. Keep the gas on a medium flame.

Once moth beans cook, add chopped coriander and switch off the flame.

How to serve missal paav?

Take a serving plate. In a small bowl or in a plate add missal. Add some farsan on the top. Keep two paav from the side of missal. In a small bowl fill with katt. Keep some extra farsan in another bowl. For enhancing the taste complete this dish with some chopped onions, tomato pieces and tangy lemon.

Serve hot the way you want.

Serve hot the way you want.

Enjoy with the family.

Have a wonderful day.

Thank you.

Leave a Reply

Your email address will not be published.