Ingredients needed 🧾
How to make it 🔪
Recipe 📖
It’s believed that misal pav recipe originated in Nashik some 100 years ago. It was a snack for factory workers and was served as an affordable meal in their canteens. Since this dish contains fiber, carbs, and fat, it helped keep the workers energetic and satiated. Since it was so good, the word spread, and everyone created their own versions.
Many street food vendors around Bombay serve delicious misal pav, and I have been fortunate to try many of these places. It’s one of my favorite snacks and I make this elaborate authentic version on special occasions like KR’s birthday or a house party.
A layer of potato curry is spread on a serving plate, then the spicy sprouts curry also known as usal is laid on top. Next comes the tarri/kat/rassa or spicy liquid that’s poured on top. Finally, it’s garnished with farsaan (savory dry Indian trail mix), cilantro, lemon juice, and chopped onions. It’s all mixed together and eaten which is why it gets its name misal which means mixed or mixture.
I have the quick Instant Pot version of Mumbai Matki Misal on the blog. But this is a more detailed and authentic way of making the classic Maharashtrian misal.
Spices - coriander seeds, cumin seeds, peppercorns, poppy seeds, cloves, cardamom, cinnamon, and sesame seeds (white or black) are the basic spices which will give this Maharashtrian/Kolhapuri misal an earthy rustic flavor.
Onion, ginger and garlic will give this Misal pav recipe that extra zing and aroma.
Veggies - Potatoes, and onions are the two basic veggies that you will need apart from the sprouts.
Spices, herbs and aromatics - mustard seeds, cumin seeds, curry leaves, green chillies, cilantro, Kashmiri red chilly powder, and turmeric powder are what you will need in this Misal pav recipe.
Farsan - It’s a dry spicy savory mixture. In Indian grocery stores, you will find farsan mix specially used for misal. You can get that. If not, any other generic type of farsan like regular sev or mixture or even bhujia will do. Adding farsan to the Kolhapuri misal gives it a different texture, crunch, and flavor.
Onions, cilantro, and lemon juice give this Maharashtrian/Kolhapuri misal the finishing touch. They bring in the crunch and aroma.
If this Maharashtrian misal masala is too spicy for you, serve it with some yogurt, buttermilk or Chaas Popsicles! Misal Pav can be served for breakfast, as an evening snack, or as a meal. It’s also great for potlucks, parties, large gatherings, special/festive occasions, holidays, brunches, weekends, or any day you crave this hearty and rustic dish! I used the same pan to make all the components of this Kolhapuri Misal, so it took me longer to make it. You can use multiple pans and cook certain components simultaneously to save time.
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