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Kolhapuri Misal
Created by: Howcan Team
Ingredients
- 1 cup sprouted moth beans
- 4 cups water
- 1 large onion, finely chopped
- 2 medium tomatoes, finely chopped
- 1/4 cup fresh coriander leaves, chopped
- 1/4 cup tamarind pulp
- 2 tbsp Kolhapuri misal masala
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1/2 tsp cumin seeds
- 2-3 cloves of garlic, minced
- 1 inch ginger, grated
- 2 tbsp oil
- Salt to taste
- 4 cups mixed farsan (mixture of sev, chiwda, and peanuts)
- 4-8 pav (bread rolls)
- Lemon wedges for garnish
Instructions
- In a pressure cooker, add 1 cup of sprouted moth beans, 4 cups of water, and a pinch of salt. Pressure cook for 3-4 whistles or until the beans are soft and cooked. Set aside.
- Heat 2 tbsp of oil in a pan over medium heat. Add 1/2 tsp of cumin seeds and let them splutter.
- Add 2-3 cloves of minced garlic and 1 inch of grated ginger. Sauté for 1-2 minutes until the raw smell disappears.
- Add 1 large finely chopped onion and sauté until it turns translucent.
- Add 2 medium finely chopped tomatoes and cook until they turn soft and mushy.
- Add 1/4 cup tamarind pulp, 2 tbsp Kolhapuri misal masala, 1/2 tsp turmeric powder, 1 tsp red chili powder, and salt to taste. Mix well and cook for 2-3 minutes.
- Add the cooked sprouted moth beans along with the water. Mix well and let it simmer for 5-7 minutes, allowing the flavors to blend together.
- To serve, divide the misal into 4 serving bowls. Top each bowl with 1 cup of mixed farsan, 1 tbsp of finely chopped onion, and 1 tbsp of fresh coriander leaves.
- Serve hot with pav (bread rolls) and lemon wedges on the side.
Kolhapuri Misal is a spicy and flavorful Maharashtrian dish that originated in the city of Kolhapur, India. It is a popular breakfast or snack item, consisting of sprouted moth beans curry (usalsa) topped with crunchy farsan, onions, tomatoes, and coriander, and served with pav or bread. The dish is known for its fiery red color and intense heat, derived from a special Kolhapuri masala made with a blend of aromatic spices. The best version of this dish can be found in the local eateries and street food stalls of Kolhapur, where skilled chefs have perfected the art of balancing the complex flavors and heat of the misal. The key to an authentic Kolhapuri Misal lies in the rich and spicy usalsa, which is slow-cooked with the signature Kolhapuri masala to infuse it with bold flavors. While the traditional recipe calls for the use of sprouted moth beans, some variations may include other legumes such as matki or white peas. Additionally, some chefs may offer a non-spicy version of the misal for those who prefer a milder taste. Overall, Kolhapuri Misal is a must-try for food enthusiasts seeking a fiery and satisfying culinary experience in Maharashtra.
510 min
4
350 calories
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