Experience Real Maharashtrian Misal Pav with Khandeshi Kala Masala
Misal Pav is not just a dish, it’s a breakfast ritual, a roadside favourite, and a symbol of Maharashtrian comfort food. At its heart is a fiery, flavorful curry made from sprouted matki (moth beans), topped with crunchy farsan, chopped onions, coriander, and a squeeze of lemon. Served with soft pav on the side, every bite is a mix of spice, texture, and nostalgia.
While misal varies from Kolhapur to Nashik to Mumbai, what ties them all together is the masala. A good misal must have that deep, earthy heat—and nothing delivers it better than Khandeshi Kala Masala. It adds not just spiciness, but body, aroma, and soul to the curry. If you’ve had misal that lingers in memory, Kala Masala was likely the secret behind it.
Home Kouzina's Khandeshi Kala Masala
Khandesh, made up of districts like Jalgaon, Dhule, and Nandurbar, has a unique culinary style rooted in strong, rustic flavours. The Khandeshi Kala Masala is central to this style. Families often make large quantities of this spice blend at home and use it across recipes, from misal to bharli vangi and everyday dals. It’s considered a staple in local households and is often passed down through generations.
Our Version
At Home Kouzina, our Kala Masala is crafted in small batches in a traditional kandap. It contains no preservatives or artificial colours. We follow traditional Khandeshi methods to ensure that the smoky, layered flavours are preserved. Whether you're making misal, usal, or vegetable curries, our Khandeshi Kala Masala adds a punch of authentic, homestyle depth to your cooking.
"Grinding kala masala in the kandap is how it’s always been done in our home. It brings out the real aroma and taste because the spices don’t heat up or lose their natural oils like they do in machines.”
Misal Pav
20 mi
30 m
2-3
Main Course
Maharashtra
Ingredients
For the Usal (Sprouted Curry):
1 cup sprouted moth beans (matki)
1 onion, finely chopped
1 tomato, finely chopped
1 tsp ginger-garlic paste
2 tsp Home Kouzina Khandeshi Kala Masala
1 tbsp turmeric powder
1 tbsp Byadgi red chilli powder
Salt, to taste
2 tbsp oil
2 cups water
To Serve:
Farsan or sev
Chopped onions
Lemon wedges
Fresh coriander leaves
Pav (soft, plain bread rolls)
Method
1. Cook the Usal (Curry Base):
In a pan, heat oil and sauté onions until golden. Add ginger-garlic paste and tomatoes; cook until soft.
Stir in turmeric, Byadgi chilli powder, salt, and Khandeshi Kala Masala . Let the spices cook for a minute.
Add the sprouted matki and water. Cover and simmer for 15–20 minutes until beans are soft and the curry thickens slightly.
2. Assemble the Misal:
Pour hot usal into a serving bowl. Top generously with farsan, chopped onions, lemon juice, and coriander.
3. Serve with Pav:
Serve with soft, untoasted pav on the side. Misal is best enjoyed when scooped or soaked into pav!
Cooking and Serving
For best results, cook the misal in a deep, heavy-bottomed pan to allow the spices to infuse evenly without burning. After sautéing the onions, tomatoes, and masala, make sure the matki beans are simmered gently until soft, not mushy. The curry, or rassa, should be slightly thin and oily on top, allowing it to soak into the pav beautifully.
Once ready, ladle the hot usal into a deep bowl. Top generously with crispy farsan, finely chopped onions, fresh coriander, and a good squeeze of lemon juice. Keep the pav soft and warm, no toasting required. It’s meant to absorb the spiced broth as you scoop it up.
Serve immediately with extra farsan and lemon wedges on the side. For a fuller meal, pair it with a bowl of dahi or cucumber raita to balance the heat. Vegetarian by nature and full of plant protein, misal is as comforting as it is bold, best enjoyed hot, messy, and with your fingers.
PRODUCT SPOTLIGHT
Home Kouzina’s Khandeshi Kala Masala is made from roasted coconut, whole spices, and dried chillies — all stone ground together in a traditional kandap. It adds that earthy, authentic flavour to misal that regular garam masala just can’t deliver.
No additives, no preservatives — just pure, layered flavor in every spoonful.
Misal Pav is a spicy Maharashtrian breakfast made with matki sprouts and farsan.
Home Kouzina’s Khandeshi Kala Masala gives it authentic heat and smoky depth.
Perfect as a high-protein, flavour-rich meal for breakfast or brunch.
We hope these recipes have inspired you to get creative in the kitchen with Home Kouzina products. Remember, cooking is all about experimentation and fun, so don't be afraid to put your own spin on these recipes. We can't wait to see what delicious creations you come up with!
Frequently Asked Questions
1. What makes Misal Pav different from other Indian curries?
Misal Pav stands out for its layered texture and contrast. A spicy, soupy curry (usal) served with crispy farsan, raw onions, fresh herbs, and soft pav. It's not just about flavour, but the way all elements come together for heat, crunch, and comfort in every bite.
2. Can I adjust the spice level of Misal Pav?
Yes, easily. While traditional Misal Pav is known for its bold heat, you can control the spice by adjusting the amount of Byadgi chilli powder. For a milder version, add more water to soften the flavours.
3. What gives Khandeshi Kala Masala its signature taste?
Home Kouzina Khandeshi Kala Masala gets its deep, smoky flavour from slow-roasting spices like coriander, sesame, coconut, and dagad phool until dark brown. This roasting technique is what sets it apart from regular masalas and gives Misal its earthy, complex taste.
4.What other dishes can I make with Khandeshi Kala Masala?
Khandeshi Kala Masala is versatile and adds depth to many Maharashtrian dishes. Use it in stuffed brinjal (bharli vangi), black dal (kala vatana), usal, or even simple potato sabzi. Just a spoonful can transform everyday meals with bold, smoky warmth.
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