Kolhapuri Misal
About Kolhapuri Misal
Advertisement - continue reading below
Recipe Time & More
Ingredients
Masala
- 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
Gravy
- 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
Advertisement - continue reading below
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
Tried this recipe?Mention @plattershare or tag #plattershare!
Advertisement - continue reading below
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
Related Posts You May Like
Visit Our Store
Aarti Sharma
Articles: 815 Comments
Leave a Reply
You must be logged in to post a comment.
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