Kala Masala Misal Pav
Rated 5.0 stars by 1 users
Author:
Yash dani
Kala Masala Misal Pav is a classic Maharashtrian street-food favourite known for its bold heat and deep, spicy flavour. Made with sprouted moong cooked in aromatic Urban Platter Nashik Kala Masala, this misal delivers a rich, fiery rassa with layers of taste. Slow-simmered onions, curry leaves, and spices create a robust base, while crunchy farsan adds the perfect texture on top. Served piping hot with soft pav, chopped onions, and a squeeze of fresh lemon, this hearty dish makes for a satisfying breakfast or anytime meal with authentic regional character.
Ingredients
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2 Onions (chopped)
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Few Curry leaves
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4 tbsp Oil
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2 tbsp Urban Platter Nashik Kala Masala
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1 tbsp Salt
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1 cup Sprouted Moong
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Coriander Leaves (chopped)
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2 Pav
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2 tbsp Farsan
Directions
Heat oil in a kadhai, add chopped onions, curry leaves and saute until the onions are light brown in colour.
Add Urban Platter Nashik Kala masla, salt and cook for 3-5 minutes.
Add sprouted moong to the masala and continue cooking.
Add water and simmer for 15 minutes, until the gravy is thick and has a nice pouring consistency.
Pour the Misal Rassa into a bowl and top it with Farsan.
Serve piping hot with pav, onions and a fresh lemon wedge.