Authentic Kolhapuri Misal Recipe: Spicy Sprouted Bean Curry
2 hours
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About Authentic Kolhapuri Misal Recipe: Spicy Sprouted Bean Curry
Dive into the fiery heart of Maharashtra with this authentic Kolhapuri Misal recipe! This vibrant and flavorful sprouted bean curry is a beloved Indian dish, perfect for a hearty brunch, satisfying lunch, or even a unique dinner. The complex blend of roasted spices, including coriander, cumin, coconut, and black peppercorns, creates a deeply aromatic and unforgettable masala.Kolhapuri Misal is known for its rich, layered taste and satisfying spice level, making it a true delight for spice enthusiasts. Traditionally served with soft pav bread rolls (not included in this recipe), the combination of textures and flavors will transport you to the bustling streets of Kolhapur.This recipe provides clear instructions for making both the flavorful Usal (sprouted bean curry) and the spicy Rassa (gravy), guiding you step-by-step to recreate this iconic dish at home. Get ready for a culinary adventure!
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Recipe Time & More
Prep30 minutes
Cook1 hour 30 minutes
Total2 hours
Ingredients
Kolhapuri Masala
- 2 tbsp Coriander Seeds
- 2 tsp Cumin Seeds
- 2 tbsp Desiccated Coconut dry, shredded
- 1 tsp Peppercorns black
- 2 clove Cloves
- 1/4 tsp Fennel Seeds saunf
- 1 tbsp Sesame Seeds
For the Usal (Sprouted Bean Curry)
- 1 cup Sprouted Matki also known as sprouted moth beans or sprouted matpe beans
- 1 tbsp Vegetable Oil
- 1/2 tsp Mustard Seeds rai
- 1/2 tsp Cumin Seeds
- 1/4 tsp Asafoetida hing
- 1/2 tsp Turmeric Powder haldi
- 1/2 tsp Chili Powder red
- 2 Chillies chopped, green
- 6 leaves Curry Leaves
- 1.5 tsp Salt to taste
- 2 tbsp Kolhapuri Masala from above
- 1 tbsp Peanuts roasted
- 1 medium Potato and diced, half-boiled, peeled
- 1/2 tsp Tamarind Pulp
- 2 tbsp Onion finely chopped
For the Rassa (Spicy Gravy)
- 2 medium Onion finely chopped
- 1 pinch Asafoetida hing
- 1 tsp Tamarind Pulp
- 2 clove Garlic
- 1 tsp Ginger chopped
- 1 inch Cinnamon Stick
- 1.5 tsp Salt to taste
- 3 tbsp Vegetable Oil
- 2 tbsp Kolhapuri Masala from above
- 1 tbsp Coconut fresh, shredded
- 1/2 tsp Cumin Seeds
- 1 medium Tomato finely chopped
- 1/2 tsp Turmeric Powder haldi
- 1/2 tsp Chili Powder red
For Garnishing
- 1 medium Onion finely chopped
- 2.5 tbsp Peanuts fried
- 1 medium Tomato finely chopped
- 1/2 cup Chickpea Noodle crispy chickpea flour noodles, optional
- 2 tbsp Coriander dhania, chopped
Instructions
Prepare the Kolhapuri Masala
- Dry roast coriander seeds, cumin seeds, desiccated coconut, black peppercorns, cloves, fennel seeds, and sesame seeds in a pan until fragrant. Let cool completely, then grind into a fine powder.
Prepare the Usal (Sprouted Bean Curry)
- Heat oil in a pan. Add mustard seeds and cumin seeds; once they splutter, add asafoetida and curry leaves.
- Add finely chopped onions and sauté until golden brown. Stir in roasted peanuts, sprouted matki, diced potatoes, green chilies, turmeric powder, red chili powder, salt, and Kolhapuri masala. Mix well.
- Add 5-6 cups of water and bring to a boil. Reduce heat and simmer until the sprouts are tender and potatoes are cooked through. Stir in tamarind pulp and simmer for a few more minutes.
Prepare the Rassa (Spicy Gravy)
- Heat oil in a pan. Add cumin seeds, and once they splutter, add the cinnamon stick, asafoetida, garlic cloves, chopped ginger, and finely chopped onions. Sauté until onions are translucent.
- Add shredded coconut and sauté for a minute. Stir in tomatoes, red chili powder, and Kolhapuri masala. Cook for 2-3 minutes.
- Cool the mixture completely and blend into a smooth paste, adding water if needed.
- Heat oil in a separate pan. Add turmeric powder, the prepared Rassa paste, tamarind pulp, and salt. Add 1-1.5 cups of water, mix well, bring to a boil, and simmer for 3-4 minutes.
Assemble and Garnish the Kolhapuri Misal
- In a serving bowl, layer some sev (if using) at the bottom. Top with the cooked Usal (sprouted bean mixture). Pour the Rassa (spicy gravy) over the Usal.
- Garnish with finely chopped onions, tomatoes, coriander leaves, and fried peanuts. Serve hot with pav (bread rolls, optional).
Recipe Notes
Expert Tips for the Best Kolhapuri Misal
- For a deeper flavor, toast the spices for the Kolhapuri Masala in a dry pan until they are fragrant before grinding.
- Adjust the amount of red chili powder to control the spice level to your preference.
- Soaking the matki (sprouted moth beans) overnight will help them sprout more quickly and evenly.
- Don't overcook the Usal; the sprouts should be tender but still have a slight bite.
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Recipe Nutrition
Calories: 428kcalCarbohydrates: 41gProtein: 9gFat: 29gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 16gTrans Fat: 0.1gSodium: 136mgPotassium: 955mgFiber: 11gSugar: 11gVitamin A: 1023IUVitamin C: 74mgCalcium: 169mgIron: 5mg
Aarti Sharma
Articles: 81
5 Comments
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I’m loving this recipe already!
I’m eager to make this recipe!
This looks so tasty! Thank you.
Yum! This recipe is a must-try.
Looks delicious