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. _x000D_
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