Kolhapuri Misal Bhakri

Name: Kolhapuri Misal Bhakri
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup sprouted moth/ matki; 1 onion; 1 tomato; as needed Few curry leaves; 1 tsp mustard seeds; 1 tsp cumin seeds; 1 tsp hing; to taste salt; 3 cups water; 1 tsp turmeric powder; 1 tbsp red chilli powder; 2 tbsp oil; 1/2 cup dry coconut; 4-5 dry red chilli; 1 tbsp coriander seeds; 1 tbsp Cumin seeds; 1 tbsp fennel seeds; 1 inch cinnamon stick; 2 star anise; 1 dagger flower; 2 small cardamom; 5-6 cloves; 1 tbsp Poppy seeds; 1 javitri; 1 tbsp white sesame seeds; 1 tsp methi seeds; 1 inch ginger; 7-8 garlic pods

Shradha Nema (foodgazin') @foodgazin

Mumbai

#boxweek7
#cookpadIndia
Misal is a spicy curry usually made from moth beans and is served with pav. Traditionally this recipe is from Kolhapur where I will share a masala which is called the misal pav masala is added to the gravy which imparts the spicy taste to the misal, making it more thicker and flavorful.

I generally eat the misal the traditional way with bhakri. Bhakri is basically a plain jowar roti So if you want to eat some healthy and tasty drop the idea of pav and serve the misal with bhakri or whole wheat roti.

Do try this out. Happy Cooking and keep sharing food love .

Shradha Nema (foodgazin') @foodgazin

Mumbai

Do try this out. Happy Cooking and keep sharing food love .

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Ingredients

30 minute

4 servings

1 cupsprouted moth/ matki
1onion
1tomato
as neededFew curry leaves
1 tspmustard seeds
1 tspcumin seeds
1 tsphing
to taste salt
3 cupswater
1 tspturmeric powder
1 tbspred chilli powder
2 tbspoil
Kolhapuri Misal Pav Masala
1/2 cupdry coconut
4-5dry red chilli
1 tbspcoriander seeds
1 tbspCumin seeds
1 tbspfennel seeds
1 inchcinnamon stick
2star anise
1dagger flower
2small cardamom
5-6cloves
1 tbspPoppy seeds
1javitri
1 tbspwhite sesame seeds
1 tspmethi seeds
1 inchginger
7-8garlic pods
Bhakri (jowar roti)

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Steps

30 minute

1

For the Misal Pav Masala dry roast all the ingredients together in a pan and grind it together to make a powder. Store it in refrigerator. Keeps well for 2 weeks.
2

Heat oil in a pan. Add mustard seeds, cumin seeds and hing. Let the mustard seeds crackle Add onions and cook till ot turns oink I colour.
3

Now add chopped to
tomatoes and curry leave. Cook till tomatoes are cooked and leaves oil from the sides
4

Add turmeric powder, red chilli powder and 3 tbsp of Misal pav masala. Cook for a minute.
5

Add moth sprouts and mix well. Add salt and water.Let it cook till moth are cooked and tender.
6

Serve with Pav or Bhakri. Top it with dry farsan mixture, onion and lemon slice. Garnish with coriander leaves.

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Shradha Nema (foodgazin') @foodgazin

on May 20, 2021 10:43

Mumbai

Food is not simply stuff that people eat when they are hungry. Food is awesome, delicious, inventive, colorful, inspiring, and so much more. Food binds us together. You have no idea how much it means to me when you tell me that you made a recipe and loved it. My heart fills with joy. Literally.