Kolhapuri "Misal Pav" Recipe

Name: Kolhapuri "Misal Pav" Recipe
Total time: 1200 s
Cuisine: Indian
Ingredients: For Usal:; 2 cups Sprouted Matki (Moth beans) / any sprouts; 1 Potato - large; 1 Onion -finely chopped; 2 Green chillies -finely chopped; 1 tsp Ginger garlic - paste - ( optional --i dont use ); coriander leaves Chopped; Lemon juice; 1/4 tsp Turmeric powder (haldi); 1/2 tsp red chilli powder; 1/2 tsp masala Garam masala **Goda or Garam powder - ( refer notes ); 1/2 tsp Mustard seeds; 1/2 tsp cumin seeds (jeera); 1 pinch Asafoetida (hing); 5 - 6 Curry leaves; 1 - 2 tbsps Oil; to taste Salt; For Kat / Raasa (thin Spicy Gravy):; 1/2 cup coconut Dry (Grated or cut to small pieces); 1 large onion chopped; 2 tomatoes - chopped; 4-5 garlic cloves; 3/4 inch Ginger - chopped; 1 tbsp Coriander leaves chopped; 1/2 tsp Turmeric powder (haldi); 1 tsp red chilli powder; 1 tsp Coriander powder (dhania powder ); 1/2 tsp Cumin powder ( Jeera powder ); 1/2 tsp Garam masala Goda or Garam; 2 - 3 tbsps Oil

Original Kolhapuri Chef @cook_7837259

Kolhapur, Maharashtra

Kolhapuri "Misal Pav" Recipe

Original Kolhapuri Chef @cook_7837259

Kolhapur, Maharashtra

Saved

Ingredients

20 mins

For Usal:
2 cupsSprouted Matki (Moth beans) / any sprouts
1Potato - large
1Onion -finely chopped
2Green chillies -finely chopped
1 tspGinger garlic - paste - ( optional --i dont use )
coriander leaves Chopped
Lemon juice
1/4 tspTurmeric powder (haldi)
1/2 tspred chilli powder
1/2 tspmasala Garam masala **Goda or Garam powder - ( refer notes )
1/2 tspMustard seeds
1/2 tspcumin seeds (jeera)
1 pinchAsafoetida (hing)
5 - 6Curry leaves
1 - 2 tbspsOil
to tasteSalt
For Kat / Raasa (thin Spicy Gravy):
1/2 cupcoconut Dry (Grated or cut to small pieces)
1large onion chopped
2tomatoes - chopped
4-5garlic cloves
3/4 inchGinger - chopped
1 tbspCoriander leaves chopped
1/2 tspTurmeric powder (haldi)
1 tspred chilli powder
1 tspCoriander powder (dhania powder )
1/2 tspCumin powder ( Jeera powder )
1/2 tspGaram masala Goda or Garam
2 - 3 tbspsOil
1/2 tspMustard
a pinchAsafoetida (Hing)
Sugar - little
to tasteSalt
To serve:
Pav Buns
Curd Beaten ( optional )
1-2Onions very finely chopped
1-2Tomatoes, very finely chopped
Coriander leaves, very finely chopped
Lemon ,cut into small wedges
Farsan / Mixed Namkeen / Mixture

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Steps

20 mins

1

To prepare Matki Usal:- 1. How to sprout Matki - Wash and soak matki(moth beans) for 6-7 hrs in water and wash it once with fresh water and drain the excess water. Keep it closed as such in a warm place or tie in a muslin cloth and keep in hot case or use a sprout maker to make sprouts.It will take 12-15 hrs. 2. Steam the matki sprouts in cooker with a pinch of salt for 8-10 mins.Cook potatoes and dice them to small pieces. 3. Heat oil in a kadai /pan and crackle mustard seeds and add...
2

To prepare Kat / Tarri / Rasa (Thin Spicy Gravy):- 1. Dry roast dry coconut pieces. 2. Heat 1 tbsp Oil in a pan and add chopped onions,garlic and chopped ginger.Fry until they turn slight golden brown in colour. 3. Add tomatoes,fry till mushy.Switch off and cool completely. 4. Once cool, grind coconut and onion tomato mix.Grind to a very smooth paste. 5. Again take a pan and add 2 tbsp of oil. Temper with mustard and hing.Add ground paste.Fry for a min. 6. Add coriander p...
3

To serve Misal Pav:- 1. In a deep bowl / plate add 1 ladle of Matki Usal 2. Pour 1 ladle of piping hot Tarri/Kat (gravy) on top it. 3. Sprinkle liberally finely chopped onions,few pcs of chopped tomato and coriander leaves.Drizzle few drops of thick curd (optional). 4. Add a layer of mixed farsan or namkeen according to your wish.Serve them hot hot with pav (buns) and a lemon piece. (No need to roast pav)