How To Make Misal Pav Kolhapuri

MAHARASHTRIAN DELICACY

Misal Pav form( Maharashtrian Style) 

Make authentic Misal Pav with this flavorful Misal Pav Masala recipe. Learn the traditional Misal Pav recipe, quick Instant Misal, and the perfect Misal Bowl with spicy Misal Mixture.

Then’s a classic Misal Pav  form —  racy,  scrumptious, and one of Maharashtra’s most iconic  road foods. It’s made with picked lentils(  substantially moth  sap),  racy gravy( kat or tarri),  outgunned with farsan, onion, bomb, and served with buttered pav(  chuck rolls). 

Constituents 

For Usal( Picked Curry Base) 

1 mug picked moth  sap( matki) 

1 medium onion, finely diced 

1 tomato, diced 

1 tsp  gusto- garlic paste 

tsp turmeric greasepaint 

1 tsp red chili greasepaint 

swab to taste 

1 tbsp  oil painting 

For Kat/ Tarri( Spicy Gravy) 

2 tbsp  oil painting 

1 tsp mustard seeds 

tsp cumin seeds 

2 cloves garlic, crushed 

1 small onion, diced 

2 tsp goda masala or garam masala 

1 tsp red chili greasepaint( acclimate to taste) 

tsp turmeric greasepaint 

1 tbsp desiccated coconut(  voluntary) 

swab to taste 

Water( to acclimate  thickness) 

For Serving 

Pav(chuck rolls),buttered and  smoothly heated 

Farsan or sev( for beating) 

Diced onion 

Diced coriander 

Lemon wedges 

Instructions 

1.Prepare the Usal 

Heat oil painting in a  visage, add onions, and sauté until translucent. 

Add gusto- garlic paste, turmeric, chili greasepaint, and diced tomato. 

Cook until soft,  also add picked moth  sap. 

Add water and  swab. Cover and cook till sap are soft( about 10 – 15  twinkles). 

 

2.Make the Kat/ Tarri 

In another  visage, heat  oil painting. Add mustard and cumin seeds. 

Once they expectorate, add garlic and onion.Sauté until golden. 

Add masala, chili greasepaint, turmeric, and withered coconut. 

Shindig for 2  twinkles,  also add water to make a  racy,  unctuous gravy. 

poach for 5 – 10  twinkles. Acclimate spice and  swab. 

 

3.Assemble Misal 

In a  coliseum, add some usal. Pour a  spoon of  racy kat on top. 

Add farsan,  also diced onion and coriander. 

Serve hot with buttered pav and a wedge of bomb.