Kolhapuri Misal Pav Recipe

Kolhapuri Misal Pav Recipe

Kolhapuri Misal Pav Recipe

Kolhapuri Misal Pav Recipe

Preparation Time: 30 mins.
Cooking Time: 45 mins.
Makes 4 servings

Ingredients

For Kolhapuri Masala / Chutney Powder

1/4 cup red chili powder
1/4 cup coriander seeds
1 tsp cumin seeds (jeera)
2 tbsp dry shredded coconut
1 tsp sesame seeds (til)
1 tsp black peppercorns (mari)
1/4 inch cinnamon stick (dalchini)
2-3 cloves (lavang)
1/4 tsp fennel seeds (saunf)
1/2 medium sized onion, thinly sliced
2-3 cloves of garlic, thinly sliced
1/4 cup finely chopped coriander (dhania)
1/2 tbsp oil
For Kat

1 tsp turmeric
1/2 tsp asafoetida (hing)
2-3 tbsp red chili powder
2-3 pices of kokum / 1 tsp tamarind paste
salt to taste
2-3 tbsp oil
2 tbsp kolhapuri masala

For Kat Paste

1 small finely chopped onion
2 finely chopped tomatoes
2-3 tbsp grated coconut (dry / fresh / frozen)
2 tbsp oil

For Misal

1 tsp mustard seeds (rai/sarson)
1 tsp cumin seeds (jeera)
6-7 curry leaves (kari patta)
1/4 tsp asafoetida (hing)
1-2 tbsp oil
1 cup dry sprouted matki (math)
1 large potato, peeled & diced into pieces
1 finely chopped large onion
1/2 cup raw peanuts
1 tsp tamarind paste (imli)
1-2 tsp jaggery (gud)
1/2 tsp turmeric
2-3 tbsp kolhapuri masala paste
salt to taste

For serving

Yogurt
finely chopped onion & tomatoes
finly chopped coriander leaves
lime / lemon wedges
Spicy mixture (farsan)
Pav or white bread slices

Method

For Kolhapuri Masala / Chutney Powder

1. Dry roast coriander seeds, jeera, sesame seeds, peppercorns, cinnamon stick, cloves and fennel seeds.
2. Roast till it leaves the fragrance and roasted properly, approx. 1-2 miutes.
3. Transfer in a bowl to cool.
4. Heat the oil in a same pan.
5. Roast onion, garlic and coriander tull they are brown and crisp, make sure they don’t get burnt.
6. Set aside to cool them completely.
7. Grind all the ingredients to make a fine paste.
8. Add red chili powder to the paste and mix properly.
9. Cool and you can store this powder in an air tight container in a refrigerator.

For Kat Paste

1. Heat the oil in a pan.
2. Add kolhapuri masala powder and saute untill the raw smell disappears.
3. Make sure you don’t burnt it.
4. Add onions and tomatoes and cook for 2-3 mins.
5. Add in coconut and mix properly.
6. Cook till the mixture leaves the oil, approx. 2-3 mins.
7. Cool the mixture completely and grind into a smooth paste by adding little water.

For Kat

1. Heat the oil in a pan and add turmeric, chili powder and hing.
2. Immediately add kat paste and about 3/4 – 1 cup water.
3. Mix properly and add kokum/tamarind paste amd salt.
4. Bring the mixture to a boil and keep aside till needed.

For Misal

1. Heat the oil in a pan and add mustard seeds.
2. Once it crackles, add jeera, curry leaves and hing.
3. Add onion and saute until tranculent.
4. Add peanuts, sprouts, potatoes, turmeric, kolhapuri masala paste and salt.
5. Keep stirring for 2-3 mintues until the masala is spread properly.
6. Add 5-6 cups of water and cook on a medium flame.
7. When curry starts to boil, slow down the flame.
8. Cook till the sprouts are tender and potatoes are cooked properly.
9. Add tamarind paste, jaggery and simmer for 3-4 minutes.

For serving

1. Serve 2 laddle full of misal in a bowl/plate.
2. Drizzle kat according to your taste.
3. Drizzle yogurt, onuons, tomatoes and coriander leaves.
4. Squeeze lemon and add spicy mixture over it.
5. Serve hot with pav or white bread slices.

 

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