Wash moth bean and soak in water overnight.

In the morning, wash it with freshwater and drain the excess water.

Pressure cook matki and potato. Add salt to it. Do not overcook. Cut the potatoes in small cubes.

Heat oil in a pan. Once the oil is hot enough add cumin seeds and mustard seeds.

Let them splutter. Now add asafoetida and curry leaves.

Now add chopped onions. Saute till golden brown.

Add tomatoes and saute for 3 - 4 minutes.

Add roasted peanuts, matki, potato cubes, green chilli, turmeric powder, red chilli powder, salt, garam masala

Mix well and add little water to it. Cook on a medium flame for 5 minutes.

To make Rassa, heat oil in a pan.

Once the oil is hot, add cumin seeds, cinnamon stick, ginger-garlic paste, kolhapuri masala, red chilli powder.

Once cool, grind to make a smooth paste. Add some water, if needed.

In another pan, heat oil.

Add cumin seeds, kat paste, turmeric powder, and enough water.

Bring it to a boil.

While serving, take a bowl. Add sprout, pour some kat or rassa, farsan. Add chopped tomato and onion over it.

Add coriander leaves.

Offer lemon slices with it.

Serve hot Kolhapuri Misal with Fresh Pav.