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Kolhapuri Misal

4.70 from 7 votes
Kolhapuri Misal - Plattershare - Recipes, food stories and food lovers

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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Served AsBrunch, Dinner, Lunch
CuisineIndian
Recipe Taste Salty
Servings 3
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Ingredients
  

For Kolhapuri Masala

  • 2 tablespoon Coriander Seeds
  • 2 teaspoon Cumin Seeds
  • 2 tablespoon Coconut Dry Shredded
  • 1 teaspoon Black Peppercorn
  • 2 Cloves
  • 1/4 teaspoon Fennel Seeds
  • 1 tablespoon Sesame Seeds

For Usal

  • 1 cup Sprouted Matki Dal Moth
  • 1/2 teaspoon Mustard Seeds
  • 1/2 teaspoon Cumin Seeds
  • 1/4 teaspoon Asafoetida
  • 1/2 teaspoon Turmeric Powder
  • 1/2 teaspoon Red Chilli Powder
  • 2 Green Chilies chopped
  • 5-7 Curry Leaves
  • Salt as per taste
  • 2 teaspoon Kolhapuri Masala
  • 1 tablespoon Peanut roasted
  • 1 Potato half boiled, peeled and cut into cubes
  • 1/2 teaspoon Tamarind Pulp
  • 2 tablespoon Onion finely chopped
  • 1 tablespoon Oil

For Rassa or Kat:Spicy Gravy

  • 2 Onion finely chopped
  • 1 pinch Asafoetida
  • 1 teaspoon Tamarind Pulp
  • 2 Cloves Garlic
  • 1 teaspoon Ginger chopped
  • 1 Stick Cinnamon 1 inch
  • Salt as per taste
  • 3 tablespoon Oil
  • 2 teaspoon Kolhapuri Masala
  • 1 tablespoon Coconut fresh Shredded
  • 1/2 teaspoon Cumin Seeds
  • 1 Tomato finely chopped
  • 1/2 teaspoon Turmeric Powder
  • 1/2 teaspoon Red Chilli Powder

For Garnishing

  • 1 Onion finely chopped
  • 2-3 tablespoon Peanuts Fried
  • 1 Tomato finely chopped
  • 1/2 cup Farsan or sev
  • 2 tablespoon Cilantro chopped
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Instructions
 

For Kolhapuri Masala

  • Dry roast all the ingredients and set it aside to cool. Now grind it to fine powder. Dry roast all the ingredients and set it aside to cool. Now grind it to fine powder.

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
Tags maharashtrian recipessnacks recipes

Please appreciate the author by voting!

4.70 from 7 votes

Recipe Nutrition

Calories: 428 kcal | Carbohydrates: 41 g | Protein: 9 g | Fat: 29 g | Saturated Fat: 4 g | Polyunsaturated Fat: 8 g | Monounsaturated Fat: 16 g | Trans Fat: 0.1 g | Sodium: 136 mg | Potassium: 955 mg | Fiber: 11 g | Sugar: 11 g | Vitamin A: 1023 IU | Vitamin C: 74 mg | Calcium: 169 mg | Iron: 5 mg
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