Kolhapuri Misal Pav | Sprouted Bean Curry(North Indian • Vegan • Gluten free)

Kolhapuri Misal Pav
Super Spicy, unbelievably flavorful and surprisingly healthy curry! If you’ve ever tasted Misal, I know you are drooling right now 😉

I have a very bad memory. I can’t remember names and definitely not dates; I get into so much trouble because of that. But, if anyone tells me what their most favorite food is, you bet I will remember it. I know a few awesome friends from Maharashtra who are foodies. Just talking about misal got them very excited. So, I decided to try it. I tried & tried & tried and my poor husband tasted & tasted & tasted 😉 . Then one perfect day, when I ate the first spoon of misal, I knew that was it. And those friends I mentioned, they LOVED it! So here it is – a Maharashtrian approved Misal recipe.


  • Phytic acid in grains, nuts, seeds and beans represents a serious problem in our diets. This problem exists because we have lost touch with our ancestral heritage of food preparation. Soaking and sprouting beans reduces the amount of phytic acid in it.
  • There are different versions of Misal – Mamledar Misal, Puneri Misal, Dahi misal.

Cuisine: North Indian
Serves: 4 Adults

Ingredients Quantity
Moth Beans 1/4 cup Or use any other beans like mung beans
Oil 2 tbsp
Mustard Seeds 1 tsp
Curry Leaves 10
Onion (Diced) 1 cup
Salt 1 tsp
Turmeric Powder 1/4 tsp
Hing (Optional) A pinch
Chilli Powder 1 tsp
Jaggery 11/2 tbsp  Or use brown sugar
Tomato (Diced) 1/2 cup
Tamarind 11/2 tbsp
To Grind 
Oil  1 tbsp
Onion (Julienne)  1 cup
Fresh Ginger (Chopped)  1 tbsp
Fresh Garlic (Chopped) 1 tbsp
Kolhapuri Masala 4 tbsp Or use goda masala
To Serve 
Onion (Chopped)  As needed
Tomato (Chopped)  As needed
Lime  As needed
Farsan/Sev 4 tbsp Or use any crunchy snack


Sprout the Beans

  1. Rinse the Beans in running water and soak overnight in twice the amount of water.
  2. Drain the water and let the beans sprout (till tiny tails appear on them). Here, in Boston during winter, it took 3 days to sprout. In Southern India, where it is hot, it usually takes just 12 hrs.
  3. While they are sprouting, rinse them every 6 hrs. You can extend this time upto 12 hrs, so that you need not wake up in the middle of the night just for this 🙂

Cook the Beans

  1. Heat a pan on medium heat and add oil. (Use a pressure cooker if you own one)
  2. When oil is hot, add the mustard seeds and let them pop. Then add the curry leaves, onion and salt.
  3. When onions turn translucent, add all the powders (turmeric, hing, chilli powder, garam masala), jaggery, tomatoes and tamarind pulp.
  4. Cover and simmer for around 5 mins till tomatoes turn soft and mushy.
  5. Add the rinsed sprouts and 3 cups of water.
  6. Cover and cook on medium for 30 minutes till sprouts are cooked, but still holds its shape.  (If using an Indian-style pressure cooker, cook for one to two whistles).

To Grind

  1. While beans are getting cooked, get the masala ready for the misal.
  2. Heat a saucepan on medium heat and add 1 tbsp oil.
  3. Saute onions till they turn translucent and add the ginger & garlic.
  4. Saute for a minute till the raw smell of ginger and garlic disappear.
  5. Blend this mixture along with 4 tbsp of kolhapuri masala.

Season the Misal

  1. Wipe the saucepan used above and heat 2-4 tbsp oil on low.
  2. Add the masala and fry it on low for 2 mins – Don’t Burn The Masala.
  3. Add 1/2 cup of water and wait till oil separates on top.
  4. Add this to the cooked sprouts and simmer for 10 mins.

Sprinkle some tomatoes, onions, farsan (any sev). Squeeze some lemon juice and savor with your pav (or any bread).


Rate this recipe

Leave a Reply

Your email address will not be published. Required fields are marked *