Kolhapuri-Style Misal Pav with Crunchy Farsan

⏱ 75 min · Serves 4

A fiery Maharashtrian classic: sprouted moti-matki in a dark, spiced gravy under a rain of crisp farsan, raw onion and lime, with soft buttered pav for mopping. Big, bold and gloriously messy.

Per serving: 690 kcal · 24.0g protein · 85.0g carbs · 29.0g fat

Ingredients

• 250g sprouted moth beans (matki), or mixed sprouts
• 2 tbsp oil, plus 2 tbsp for the tarri
• 2 medium onions, finely chopped
• 1 small onion, roughly chopped (for masala paste)
• 3 tbsp desiccated coconut
• 1 tbsp ginger-garlic paste
• 2 medium tomatoes, chopped
• 2 tbsp goda masala (or garam masala)
• 2 tsp Kashmiri chilli powder
• 1 tsp hot chilli powder (optional)
• 1/2 tsp turmeric
• 1 tsp cumin seeds
• 1/2 tsp mustard seeds
• 10 curry leaves
• 1.2 litres water
• Salt, to taste
• 1 tsp jaggery or sugar
• 150g farsan or sev, to serve
• 8 pav buns (or soft dinner rolls)
• 3 tbsp butter
• 1 small red onion, finely chopped, to serve
• Handful coriander, chopped
• 2 limes, cut into wedges

Method

1. Boil the sprouts in salted water for 12–15 minutes until just tender but not mushy. Drain, keeping the cooking water.
2. Dry-roast the desiccated coconut and the roughly chopped onion in a pan over medium heat until deep golden and fragrant, about 6–8 minutes. Cool, then blend with a splash of water to a smooth dark paste.
3. Heat 2 tbsp oil in a large pot. Add cumin, mustard seeds and curry leaves; when they crackle, add the finely chopped onions and fry 8 minutes until browned.
4. Stir in ginger-garlic paste for 1 minute, then the tomatoes, and cook until soft and pulpy.
5. Add the coconut-onion paste, goda masala, Kashmiri chilli, hot chilli, turmeric and salt. Fry 4–5 minutes until the oil separates and it smells toasty.
6. Add the drained sprouts, jaggery and the reserved cooking water plus enough fresh water to make about 1.2 litres. Simmer uncovered 20 minutes until thickened and dark red oil floats on top.
7. For the tarri (spicy oil), heat 2 tbsp oil in a small pan, take off the heat and stir in 1 tsp Kashmiri chilli powder. Skim a ladle of the floating red gravy into it and set aside.
8. Split the pav and toast cut-side down in butter until golden.
9. Ladle the misal into bowls, spoon over the tarri, then top generously with farsan, raw onion and coriander. Serve with lime wedges and hot buttered pav — eat immediately while the farsan is crunchy.