Kala Masala Misal Pav
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
2 Onions (chopped)
Few Curry leaves
4 tbsp Oil
2 tbsp Urban Platter Nashik Kala Masala
1 tbsp Salt
1 cup Sprouted Moong
Coriander Leaves (chopped)
2 Pav
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.