Kolhapuri Misal
“Misal in Kolhapur is a competitive sport. It is characterized by its intense heat and the red oil layers (tarri/kat) achieved by wood-pounded red chillies and Kanda Lasun Masala.”
The ultimate spicy Maharashtrian breakfast snack featuring a fiery kat (oil layer) and sprouts.
Ingredients
- Sprouted Matki (Moth beans)2 cups
- Kasturi Kolhapuri Kanda Lasun Masala2 tbsp
- Farsan / Mix Sev2 cups
- Onions, finely chopped1 cup
- Lemon wedges & Pav bunsfor serving
Method
Boil sprouts with turmeric and salt until tender. Save the stock water.
Heat oil, sauté onions, add Kanda Lasun Masala and the saved stock water to make the Kat.
Simmer the Kat for 15 minutes to let the red oils rise to the top.
Layer sprouts in a plate, top with farsan, pour hot Kat broth on top, garnish with onions and lime.
Chef Tips
• Serve with fresh, soft unbuttered pav buns to absorb the hot broth.
Serving & Storage Instructions
Assemble immediately before serving to prevent the farsan from getting soggy.
Store the Kat broth separately. Reheat till boiling before pouring over fresh sprouts.
Made with Kasturi Kanda Lasun Masala
Kasturi Kolhapuri Kanda Lasun Masala
The Authentic Taste of Kolhapur
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