Fiery Spicy Kolhapuri Puneri Misal Pav - The Pride Of Every Maharashtrian House & Street Food

Name: Fiery Spicy Kolhapuri Puneri Misal Pav - The Pride Of Every Maharashtrian House & Street Food
Total time: 2700 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 tsp coriander seeds; 2 tsp white sesame seeds; 1 tsp poppy seeds; 1 tsp cumin seeds; 1 stone flower (dagad phool); 1 bay leaf; 1 piece cinnamon; 10 black peppercorns; 6 cloves; 2 green cardamom; 1 star anise; 1/2 tsp asafoetida (hing); 2 onions; 1 small piece dry coconut (kopra); 6 cloves garlic; 2 tbsp grated coconut; 2 tbsp chopped fresh coriander; 2 tbsp ginger-green chili paste; 2 cups sprouted moth beans; 6 cups water (plus more as needed); 1 tsp turmeric powder; 1 tsp Kashmiri red chili powder; 2 tsp coriander-cumin powder; 4 curry leaves; 1/4 tsp asafoetida (hing); to taste Salt; 1/2 tsp mustard seeds; 2 tbsp oil; 1 tsp finely chopped fresh coriander; 2 boiled potatoes

Manisha Sampat @PURE_VEG_TREASURE

Gujarat & Maharashtra - India

#CA26 #Week15 #IndiaOnAPlate #MisalPav
#KolhapuriMisalPav #PuneriMisalPav #Rassa #Tari #SpicyMisalPav #Matki #MothBeans #Potato #Onion #Tomato #Coconut #DryCoconut #Garlic #Ginger #Chili #Namkeen #Curd #SproutedMoth #Pav #MaharashtrianCuisine #StreetFood
#Manisha_PureVeg_Treasure
#LoveToCook_ServeWithLove
#Cookpad #Cookpadindia
#Cookpadenglish #Cooksnap

📌 Kolhapuri-Puneri Misal Pav is an immensely popular, spicy, and tangy street food from Maharashtra. It is renowned for its spicy, oil-rich 'kat' or 'tari' (spicy broth/gravy). Originating from the cities of Kolhapur and Pune, this dish is prepared in every Maharashtrian household.

📌 It is served piping hot with *pav* (bread rolls), featuring a spicy curry of sprouted moth beans (*matki*) topped with *farsan* (savory snack mix), onions, lemon, and fresh coriander.

📌 Generous amounts of oil are used in its preparation, and the flavor is intensely spicy—a quality described in Marathi as *zhanzhanit* (fiery/zesty).

📌 It is served with dry potato *bhaji* (stir-fry), spicy *matki*, *farsan*, onions, lemon, coriander, the oily spicy broth (*tari*), curd, and *pav*. It should be eaten immediately after serving; otherwise, the *farsan* quickly absorbs the spicy broth.

📌 It is served piping hot with *pav* (bread rolls), featuring a spicy curry of sprouted moth beans (*matki*) topped with *farsan* (savory snack mix), onions, lemon, and fresh coriander.

📌 Generous amounts of oil are used in its preparation, and the flavor is intensely spicy—a quality described in Marathi as *zhanzhanit* (fiery/zesty).

Manisha Sampat @PURE_VEG_TREASURE

Gujarat & Maharashtra - India

📌 It is served piping hot with *pav* (bread rolls), featuring a spicy curry of sprouted moth beans (*matki*) topped with *farsan* (savory snack mix), onions, lemon, and fresh coriander.

📌 Generous amounts of oil are used in its preparation, and the flavor is intensely spicy—a quality described in Marathi as *zhanzhanit* (fiery/zesty).

📌 It is served piping hot with *pav* (bread rolls), featuring a spicy curry of sprouted moth beans (*matki*) topped with *farsan* (savory snack mix), onions, lemon, and fresh coriander.

📌 Generous amounts of oil are used in its preparation, and the flavor is intensely spicy—a quality described in Marathi as *zhanzhanit* (fiery/zesty).

Saved

Ingredients

30 minutes, prep time 15 minutes

2 servings

For the Misal Masala Powder
2 tspcoriander seeds
2 tspwhite sesame seeds
1 tsppoppy seeds
1 tspcumin seeds
1stone flower (dagad phool)
1bay leaf
1 piececinnamon
10black peppercorns
6cloves
2green cardamom
1star anise
1/2 tspasafoetida (hing)
For the wet gravy and paste
2onions
1small piece dry coconut (kopra)
6 clovesgarlic
2 tbspgrated coconut
2 tbspchopped fresh coriander
2 tbspginger-green chili paste
For the sprouted moth beans (matki)
2 cupssprouted moth beans
6 cupswater (plus more as needed)
1 tspturmeric powder
1 tspKashmiri red chili powder
2 tspcoriander-cumin powder
4curry leaves
1/4 tspasafoetida (hing)
to tasteSalt
1/2 tspmustard seeds
2 tbspoil
1 tspfinely chopped fresh coriander
For the potato dry curry (aloo sabzi)
2boiled potatoes
1 tspoil
1/4 tspmustard seeds
1/4 tspcumin seeds
1/4 tspasafoetida (hing)
1 tspturmeric powder
1finely chopped green chili
Salt to taste
to tastefinely chopped fresh coriander
For the oily spicy gravy (tari)
6 tbspoil
1/2 tspasafoetida (hing)
1finely chopped onion
Puree of 2 tomatoes
1/2 tspturmeric powder
3 tspKashmiri red chili powder
1 tsponion-garlic masala powder
2 tspMisal masala powder
Salt to taste
6 cupswater used for boiling the moth beans
2finely chopped fresh coriander
For serving and garnishing
as neededMixed savory snacks (farsan)
as neededCurd (yogurt)
2 tspfinely chopped fresh coriander
4 tbspfinely chopped onion
to tastesliced lemon
6Pav (bread bun)

Saved

Steps

30 minutes, prep time 15 minutes

1

Place all the dry spices in a pan and roast them over a low flame; once cooled, grind them into a fine powder. Add grated coconut to it and grind everything well once more. The Misal masala powder is now ready.
2

Roast two onions and a piece of dry coconut over the flame, turning them frequently until well-charred. Once cooled, peel and chop the onions, and finely chop the dry coconut. In a blender jar, combine coriander, ginger, green chilies, garlic, onions, and dry coconut with a little water; grind into a smooth paste. This paste is ready for the gravy.
3

Pour water into a cooking pot and bring it to a boil. Add salt, turmeric and sprouted moth beans. Cover and cook on a low flame for 8 to 10 minutes. After cooking, drain the water using a large colander and set the beans aside. In the same pot, heat oil and add mustard seeds, asafoetida (hing), and curry leaves. Add the cooked moth beans and mix well. Season with salt, chili powder, and fresh coriander; mix thoroughly and set aside. The moth bean mixture is ready.
4

Heat oil in a pan and add green chilies, mustard seeds, cumin seeds, and asafoetida. Add finely chopped onions and sauté well. Mash the boiled potatoes by hand and add them to the pan. Add salt and turmeric, and mix well. Stir in fresh coriander, mix everything together, and set aside; the potato vegetable mixture is ready.
5

Heat oil in a pan and sauté finely chopped onions until golden. Add tomato puree and cook well. Now, add the prepared gravy paste and mix. Add turmeric, chili powder, Misal masala powder, onion-garlic powder, and salt; mix thoroughly. Pour in the reserved water from the boiled moth beans, cover, and simmer the broth (with the layer of oil forming on top) over a low flame.
6

After 5 minutes, you will see a layer of oil floating on the surface of the broth. This is known as the *tari* or *kat* of the Misal. The Misal *tari* is now ready.
7

Finally, serve the Misal on a plate. First, place the *moth* and *matki* (sprouted beans) on a plate. Add the potato curry. Pour the spicy gravy (*tari*) over it, then add finely chopped onions and a mix of *namkeen* or *farsan* (savory snacks). Pour some more gravy over the top. Add lemon juice and sprinkle with fresh coriander.
8

Your fiery Kolhapuri-Puneri Misal is ready. Serve it with *pav* (bread rolls). Adding extra spicy gravy, onions, lemon juice, and *namkeen* to taste enhances the eating experience.
9

Eat it immediately after serving; otherwise, the *namkeen* absorbs the gravy. This is a traditional, tangy, spicy, and delicious dish found in every Maharashtrian household.
10

Try making and eating this once, and you will crave it every time.

Saved

Cooksnaps

Saved

Manisha Sampat @PURE_VEG_TREASURE

on July 09, 2026 16:47

Gujarat & Maharashtra - India

#Manisha_PureVeg_Treasure #LoveToCook_ServeWithLoveis my introduction as a home chef.At the age of 10, I started my cooking journey with my mother's guidance. My cooking guru is my Maa - Mrs. Madhuri Dhanraj Bhatia. She was a master home chef, running a small business of food items like daily meal tiffin, traveling food packs, seasonal pickles, papad, chips, fryums, etc. So I learned a lot from her. At the age of 18, I got married to a huge joint family and started my new journey. My family loves my dishes and appreciates me. Especially my husband and my son. So, day by day, I improved myself, and today, cooking is my hobby, my passion. My husband, Mr. Kamal Sampat always supports and motivates me. All credits goes to my mother and my husband.I joined Cookpad in September 2018.Till today sharing my recipes. I am happy to join Cookpad, to learn and share more and many more. ❤️👍👌💐