Recipe

Instructions
Preparing the Masala:
1. Toast the Spices:
- Heat 2 teaspoons of oil in a pan.
- Add black peppercorns, cinnamon stick, cloves, cumin seeds, and whole coriander
seeds. Cook for a few seconds until aromatic.
- Add chopped onions and cook until they turn dark pink.
- Add garlic and ginger. Cook on low flame for about 4-5 minutes.
2. Add Coconut and Cool:
- Once the onions and spices are cooked, let them cool.
- Add grated coconut and grind the mixture into a fine paste with 1/3 cup of water.
Preparing the Dry Potato Masala:
1. Heat Oil:
- Heat 1 tablespoon of oil in a pan.
- Add cumin seeds, asafoetida, and curry leaves.
2. Add Spices:
- Add ginger-green chili paste and turmeric powder. Cook for a few minutes.
- Add boiled and mashed potatoes, salt to taste, and mix well.

- Cook on medium flame for 3-4 minutes. Garnish with fresh coriander leaves and set
aside.
Preparing the Gravy:
1. Cook the Masala Paste:
- Heat 5 tablespoons of oil in a large pan.
- Add the prepared masala paste and cook on low flame until oil starts to separate (about 2
minutes).
2. Add Spices:
- Add turmeric powder, Kashmiri red chili powder, garam masala, salt, coriander powder,
cumin powder, and amchur powder. Mix well and cook for another 3-4 minutes.
3. Add Water:
- Reserve 1/2 cup of this gravy for later use.
- Add 5 cups of water to the remaining gravy, increase the flame to high, and bring it to a
boil. Then, reduce the flame to low.
Cooking the Sprouts:
1. Add Sprouts:
- Add the soaked moong beans directly to the boiling gravy.
- Cover and let it cook on low flame for 15-20 minutes until the beans are tender.
Preparing the Extra Spicy Gravy:
1. Cook the Reserved Gravy:
- Heat 1 tablespoon of oil in a small pan.
- Add turmeric powder and the reserved gravy. Cook for 2-3 minutes.
- Add Kashmiri red chili powder, garam masala, and water. Cook on low flame for about
3-4 minutes until oil starts to separate.
Serving Misal Pav:
1. Prepare the Pav:
- Serve pav either raw or lightly toasted on a pan with butter.
2. Assemble the Misal:
- Place some dry potato masala in a serving bowl.
- Pour the cooked moong bean gravy over it.
- Drizzle some of the extra spicy gravy on top.
- Garnish with farsan or sev, chopped onions, fresh coriander leaves, and a wedge of
lemon.
- Serve with pav, green chilies, and extra lemon wedges on the side.
Tips and Precautions:
- Moisture Control: Let boiled potatoes cool completely to release excess moisture, which
helps in better binding of the stuffing.
- Gravy Consistency: Ensure the batter consistency is correct for even coating and frying.
- Spice Level: Adjust the amount of green chilies and chili powder according to your spice
tolerance.

- Frying Temperature: Maintain the oil temperature at medium-high to ensure even cooking
of the vadas.
- Gravy Preparation: Ensure the masala paste is cooled before grinding to prevent the lid of
the grinder from popping open due to steam.
- Serving Fresh: Misal Pav is best served hot and fresh. Prepare the components in advance
but assemble just before serving to retain the textures.
This Kolhapuri Misal Pav recipe brings the authentic taste of Maharashtra’s street food into
your kitchen. Share this recipe with your friends and family, and let us know your feedback.
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