Kolhapuri Misal

Kolhapuri Misal - Plattershare - Recipes, food stories and food lovers
4.70 from 7 votes
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Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Served As: Brunch, Dinner, Lunch
Recipe Cuisine Type: Indian
Recipe Taste: Salty
Calories 428 kcal
Servings 3



  • 2 tbsp Coriander Seeds
  • 2 tsp Cumin Seeds
  • 2 tbsp Coconut dry shredded
  • 1 tsp Black Peppercorn
  • 2 cloves Cloves
  • 1/4 tsp Fennel Seeds
  • 1 tbsp Sesame Seeds

For Usal

  • 1 cup Sprouted Matki dal moth sprouted matki
  • 1/2 tsp Mustard Seeds
  • 1/2 tsp Cumin Seeds
  • 1/4 tsp Asafoetida
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp red chili powder
  • 2 Green Chillies chopped
  • 5-7 leaves Curry
  • 1-2 tsp Salt as per taste, or as per taste
  • 2 tsp Masala kolhapuri
  • 1 tbsp Peanut roasted
  • 1 Potato half boiled, peeled and cut into cubes
  • 1/2 tsp Tamarind Pulp
  • 2 tbsp Onion finely chopped
  • 1 tbsp Oil


  • 2 Onion finely chopped
  • 1 pinch Asafoetida
  • 1 tsp Tamarind Pulp
  • 2 Cloves Garlic
  • 1 tsp Ginger chopped
  • 1 Stick Cinnamon 1 inch
  • 1-2 tsp Salt as per taste, or as per taste
  • 3 tbsp Oil
  • 2 tsp Masala kolhapuri
  • 1 tbsp Coconut fresh shredded
  • 1/2 tsp Cumin Seeds
  • 1 Tomato finely chopped
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp red chili powder


  • 1 Onion finely chopped
  • 2-3 tbsp Peanuts fried
  • 1 Tomato finely chopped
  • 1/2 cup Sev farsan or
  • 2 tbsp Coriander chopped


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
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4.70 from 7 votes

Recipe Nutrition

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

Aarti Sharma
Aarti Sharma

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