Kolhapuri Misal

IMG_2660Ingredients –
For Kolhapuri Masala :
Coriander Seeds – 2 tbsp
Cumin Seeds – 2 tsp
Dry Shredded Coconut – 2 tbsp
Black Peppercorn – 1 tsp
Cloves – 2
Fennel Seeds – ¼ tsp
Sesame Seeds – 1 tbsp

For Usal :
Sprouted Matki (Dal Moth) – 1 Cup
Onion – 2 tbsp (finely chopped)
Oil – 1 tbsp
Mustard Seeds – 1/2 tsp
Cumin Seeds – ½ tsp
Asafoetida – ¼ tsp
Turmeric Powder – ½ tsp
Red Chilli Powder – ½ tsp
Green Chillies – 2 (chopped)
Curry Leaves – 5-7
Salt – to taste
Kolhapuri Masala – 2 tsp
Roasted Peanuts – 1 tbsp
Potato – 1 (half boiled, peeled and cut into cubes)
Tamarind Pulp – ½ tsp

For Rassa or Kat (Spicy Gravy) :
Onion – 2 (finely chopped)
Tomato – 1 (finely chopped)
Turmeric Powder – ½ tsp
Asafoetida – ¼ tsp
Red Chilli Powder –1/2 tsp
Tamarind Pulp – 1 tsp
Garlic Cloves – 2
Ginger – 1 tsp (chopped)
Cinnamon Stick – 1 inch
Salt – to taste
Oil – 3 tbsp
Kolhapuri Masala – 2 tsp
Fresh Shredded Coconut – 1 tbsp
Cumin Seeds – ½ tsp

For Garnishing :
Onion – 1 (finely chopped)
Tomato – 1 (finely chopped)
Fried Peanuts – 2-3 tbsp
Farsan – ½ Cup
Cilantro – 2 tbsp (chopped)

Method –
For Kolhapuri Masala :
Dry roast all the ingredients and set it aside to cool.
Now grind it to fine powder.
Add 2 tsp red chilli powder to the ground spice powder and mix them well.

For Usal :
Heat oil in a pan add mustard seeds, cumin seeds and when they splutter add asafoetida, curry leaves.
Now add onions and once onions turn golden add peanuts, sprouted matki, potato, green chillies, turmeric powder, red chili powder, salt and kolhapuri masala. Mix well and add 5-6 cups of water and cook on medium heat.
Cook till the sprouts turn tender and potatoes are cooked thoroughly. Mix tamarind pulp and simmer for few more mins.

For Rassa or Kat (Spicy Gravy) :
Heat 2 tbsp oil in a pan and add cumin seeds and once they splutter add cinnamon stick, asafetida, garlic cloves, ginger, chopped onions and shredded coconut. Saute it till onions gets translucent.
Add tomatoes, red chilli powder, kolhapuri masala and cook it for 2-3 mins.
Cool the mixture completely and grind to a smooth paste. If needed add some water.
Heat 1 tbsp oil in another pan add turmeric powder, kat paste, tamarind pulp, salt and 1 to 1 ½ cups of water. Mix well and bring it to boil and simmer for 3-4 mins.

For Garnishing :
In a serving bowl place some farsan and then put some sprouted matki (dal moth) mixture over it.
Pour some gravy (kat) on top.
Sprinkle chopped onions, tomatoes, cilantro and farsan.
Serve hot with Pav.

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