a plate of kolhapuri misal pav served with chopped onions, farsan, tari and tea

Spicy Kolhapuri Misal Recipe | Maharashtrian Misal Pav

  • Author: Shantala Shenoy Nayak
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 60
  • Yield: 4-6
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian


Kolhapuri Misal Recipe – A delicious spicy version of the traditional Maharashtrian misal recipe that is served with soft pav and crunchy farsan – a.k.a. a surefire delight for your tastebuds.


For Moong Prep:

  • Moong Beans: 1/2 cup OR
  • Moong Sprouts – 2 cups
  • Salt – 1.5 teaspoon
  • Haldi / Turmeric powder – 1/4 teaspoon

For Misal Main Roast:

  • Oil – 1/4 cup
  • Whole red chilies – 2
  • Garlic cloves (depending on size) – 4-6
  • Black peppercorn- 7
  • Cloves – 7
  • Cinnamon stick- 1 inch piece
  • Mace – 1
  • Onion (chopped) – 2 cups 
  • Tomato (chopped) – 3/4 cup
  • Dry coconut powder – 1/4 cup 
  • Salt – 1/2 teaspoon
  • Red chili powder – 1/2 teaspoon
  • Water for blending in mixer – 1 cup 

For making the Misal curry:

  • Oil – 3 tablespoons
  • Kashmiri chili powder – 1 tablespoon
  • Red chili powder – 1/2 teaspoon
  • Salt – 1 teaspoon
  • Water – 2 cups
  • Coriander leaves (chopped) – 1/2 cup 

For making the Misal tari:

Oil – 2 tablespoons
Kashmiri chili powder – 1 tablespoon

For serving along with Misal:

Any crunchy Farsan you prefer 


For getting Moong beans to sprout:

  1. Soak 1/2 cup moong beans in 2-3 cups of water for 24 hrs, and then drain all the water using a colander.
  2. Wrap the moong beans in a muslin cloth and set aside in a warm place. I personally keep it in my oven (without turning it on). If the temperature is really cold, especially during the winters, you can keep the oven light on for additional warmth.
  3. Depending on the weather of the place you live, it will take 1-2 days for the moong beans to sprout.
  4. Once the moong beans have sprouted, their outer covers will start to come off. So wash & rinse these moong sprouts well to get rid of as much of these outer covers as possible.

For Moong prep:

  1. In a pot, add the moong sprouts (which will be about 2 cups now) with 2 cups of fresh water, 1.5 tsp salt, and 1/4 tsp haldi / turmeric powder.
  2. Cook covered on medium heat for 15-20 minutes or till it starts boiling. Then turn off the heat and set aside.

For Misal main roast:

  1. In a wide pan, heat up 1/4 cup oil, and roast 4-6 garlic cloves, 7 black peppercorns, 7 cloves, 1 inch of cinnamon stick, 1 mace & 2 red chilies.
  2. Then add 2 cups of chopped onions & 1/2 tsp salt, and saute on medium flame till the onions turn golden brown.
  3. While you saute onions – in another pan, dry roast 1/4 cup dry coconut powder till it is well roasted to a dark reddish brown color.
  4. Once the onions are done, add 3/4 cup chopped tomatoes & 1/2 tsp red chili powder to them, and saute for 2-3 minutes till everything is mixed well.
  5. Then mix in the roasted dry coconut powder, turn off the heat, and set aside for 15-20 minutes, till the roasted items cool off a bit.
  6. Finally – in a mixie, blend the roasted onion-tomato-spice mix with 1 cup water to form a smooth paste.

For making the Misal curry:

  1. In a deep pot, heat up 3 tbsp oil and add 1 tbsp kashmiri chili powder to it, and mix it in.
  2. Then add the onion-tomato-spice paste from the mixie, and saute for 3-5 minutes on a medium flame, till you see the oil leave the sides.
  3. Finally add the sprouted moong (along with the water in which the moong was boiled), 1 tsp salt, 1/2 tsp red chili powder, and 2 cups of water, and bring the curry to a proper boil before you turn off the heat.

Optional additions to Misal:

  1. Chopped coriander leaves. Once the curry is done, you can choose to add the coriander leaves to it or serve it on the side later.
  2. Spicy tari – I highly recommend adding this to the misal at the end, especially if you like your curry spicy. And it will only take 2 minutes to make, as shared below.

How to make Misal tari:

  1. In a small tempering pot – heat up 2 tbsp oil and add in 1 tbsp kashmiri chili powder.
  2. Mix it well, and after 30 – 60 seconds – turn off the heat & pour the tari in your kolhapuri misal.

Serve hot Kolhapuri Misal with pav, farsan, chopped onion / coriander leaves, and a slice of lemon.



  • Roasting the onions well to a proper golden brown color on medium heat is key to this recipe. And it is also a relatively time consuming step. But you can reduce the time taken by using a more wider pan.
  • Whenever putting chili powder directly in the oil, ensure the oil is very warm but not burning hot, as that might burn the chili powder.
  • Like the title suggests, this is a relatively spicy variation of the misal. If you want to tone down the spice level, I’d suggest keeping the kashmiri chili wherever mentioned (as it adds more color than spice) but not adding any regular red chili powder in the places I have added it in.