Kolhapuri Misal Pav

Kolhapuri Misal Pav - Plattershare - Recipes, food stories and food lovers
Kolhapuri Misal Pav is an authentic lipsmacking Maharashtrian street food. Its a healthy street food made with sprouted moth beans which contains a good amount of fiber, protein and minerals. The dish can be served for break fast or for snack. This spicy misal is served with some farsan and onions on top along with Pav and lemon wedges to balance the spice and add a tangy flavour.
4 from 1 vote
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Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Served As: Breakfast, Brunch, Snacks
Recipe Cuisine Type: Indian, Street Food
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 3

Ingredients
 

  • Ingredients For Matki moth beans usal: ingredients for matki
  • 1/2 cup Beans becomes 1 and half cups after sprouting moth
  • 1 tsp Cumin Powder
  • 1 tsp Coriander Powder
  • 1 cup Onions finely chopped
  • 1/4 cup Tamarind or water soaked water
  • 1 tbsp red chili powder use kolhapuri bedgi chilli powder,if available
  • 1/2 tsp Turmeric Powder
  • 1/2 tbsp Sugar
  • 2 tbsp Oil
  • 1-2 tsp Salt or as per taste
  • 1 cup Water
  • to Garam Masala or paste ingredients for paste prepare kat
  • 2 tbsp Coconut grated dry
  • 1 tsp Cumin Seed
  • 1 tsp Coriander Seeds
  • 1 tsp Garlic Paste
  • 1 tsp Ginger Paste
  • inch Cinnamon half
  • 4 cloves Cloves
  • Pinch Nutmeg Powder
  • 3 Green Chillies chopped
  • 1 Cardamom or masala, or cardamom masala black cardamom or
  • Ingredients For "Kat": ingredients for kat
  • 1 tsp Turmeric Powder
  • 1 cup Onions finely chopped in length
  • 1/2 cup Tomato finely chopped
  • 1-2 tsp Salt or as per taste
  • 1 tbsp red chili powder
  • 1/4 cup Coconut grated fresh
  • 2 tbsp Oil
  • 3 cup Water
  • Serving for
  • 6 Pav
  • 1/2 cup Onion finely chopped
  • 1 wedge Lemon cut into
  • 2 cup Of Farsan Or More As Required of farsan or more as required
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Instructions
 

  • Directions for Matki Usal : Heat a cup of water in a pan. No need to boil. Set aside.
  • Heat half tbsp oil in a kadhai and fry the sprouted matki for couple of minutes.
  • After couple of minutes remove from kadhai into a bowl. Set aside.
  • Heat remaining one and half tbsp oil in same kadhai.
  • Add a pinch of asafoetida and onions. Saute till onions turn slightly brown.
  • Add coriander powder, cumin powder , turmeric powder and saute till it releases aroma.
  • Add sugar, salt and tamarind water.
  • Add fried matki and mix well.
  • Add hot water. Cover and let cook on medium heat.
  • Directions for garam masala: dry roast all the dry ingredients listed under garam masala
  • add ginger and garlic paste , chillies along with roasted masalas in a grinder and make a fine paste.
  • Directions for Kat: Heat oil in a kadhai.
  • Add onions and saute till it turns translucent.
  • Add tomatoes and saute till its cooked well.
  • Add turmeric powder and garam masala paste. Saute well till the sides starts leaving oil.
  • Add salt, red chilli powder and 3 cups of water. Bring to boil on medium low flame.
  • Add fresh grated coconut and let it simmer for couple of minutes. Turn off the gas and kat is prepared.
  • For serving, take a big spoon full of cooked Matki in a bowl and pour a laddle full of kat onto it. Put some farsan mixture on top. Serve hot along with Pav, chopped onions and lemon wedges. Enjoy!

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4 from 1 vote
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Prachi Bagde
Prachi Bagde

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