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How to make kolhapuri Misal pav
In this article, I have explained how to make kolhapuri Misal pav. It is a Kolhapur (Maharashtra) dish made of moth beans and other spices. People who hate to consume legumes directly can try this dish. I have also explained about making of kolhapuri spicy masala which adds a flavor to any dish.
Kolhapur is a fabulous place located in southwest corner of Maharashtra which is famous for two important things. One is the Mahalakshmi temple and other is their famous breakfast recipe called Kolhapuri Misal pav. In most of the Marathi street food shops, this recipe is listed at the top. I was so curious to learn the recipe from the cook since the taste was very delightful, but basically they denied releasing their secret. Therefore I visited some websites for the recipe and tried it on my own. I have mastered to make homemade spicy kolhapuri Misal. This recipe is enjoyable to eat during TV watching or weekend parties. It's better to consume this recipe, instead of buying a pizza or pasta. At beginning, it took two hours for me to prepare this recipe, but once you have get used to it, then it will take only 20 – 45 minutes.
Their will be three layers in this dish:
1) Usal:It's made of moth beans (in Tamil called siru payaru or commonly known as dew gram aconite bean) and spicy masala stuffs (Kolhapuri masala). This will be the base of the recipe.
2) Rassa or Kat: A spicy curry which will be added at the top of Usal.
3) Garnish:Basically we will add the sev, chopped onions and coriander leaves. There is term called farsan (snacks) which is a dried snack mixture available in the bakery stores. Farsan is used as a topping after layering the Usal as well as Rassa.
Moth beans – 2 cups (Soaked overnight)
Onion- 1 large (chopped)
Tomato- 1 (chopped)
Potato- 1 large (Peeled and Cut into cubes)
Mustard seeds- 1 teaspoon
Turmeric powder- ½ teaspoon
Tamarind paste – 1 teaspoon
Ground nuts- ½ cup (raw or roasted)
Chilly powder- 1 teaspoon
Curry leaves- 10 leaves (take with finger tips)
Sugar – 1 teaspoon
Asafoetida- ½ teaspoon
Salt to taste
For Kolhapuri spice powder:
Onion – 1 medium (Thinly sliced)
Garlic Cloves- 3 nos (Slice thinly)
Dry coconut – 2 teaspoon (shredded)
Red chilly powder – ½ cup
Coriander seeds – ¼ cup
Cumin seeds – 1 teaspoon
Sesame seeds- 1 teaspoon
Black pepper corns- 1 teaspoon
Cinnamon stick – ¼ inch
Cloves- 3 nos
Fennel seeds - ¼ teaspoon
Coriander leaves – ¼ cup (less moisture; chopped)
Oil – ½ teaspoon
Special note: Instead of sugar we can even use small piece of jaggery to add flavor. Try to use Kashmiri chilly powder which brings more hotness in the dish. The spice powder is used to make masala for the Usal and kat. We can store the spice by refrigeration in air tight container. After soaking the moth beans, drain them out and keep them aside for 5-4 hours to sprout.
For Rassa or kat:
Onion – 2 medium sized (chopped)
Tomato – 2 (chopped)
Coconut- 3 teaspoon (grated)
Tamarind paste- 2 teaspoon
Turmeric powder – ½ teaspoon
Asafoetida- ½ teaspoon
Mustard seeds- 1 teaspoon
Red chilly powder – 4 teaspoon
Oil – ¼ cup
Salt to taste
Mixed Indian savory (farsan), sev, fried ground nuts, one small chopped onion, chopped coriander leaves.
Method of preparation:
To make the spice powder:
1) Dry roast the following ingredients in a pan without oil till their fragrance comes out (don't burn it): coriander seeds, cumin seeds, sesame seeds, black pepper corns, cinnamon stick, cloves and fennel seeds. Keep the ingredients aside inorder to cool down.
2) Now roast the onion, garlic and coriander leaves in a hot pan with oil till they get browned colored and crispy. Keep them also aside for cooling.
3) Take a mixer and add both the mixtures into it for grinding. After making them into fine powder, add the red chilly powder and mix them well. The powder must be cool down, before the storing.
4) Keep the powder in an air tight container for refrigeration.
To make Usal:
1) Let us first prepare a masala paste with the spice powder and onions. Heat the oil in a pan and add the chopped onion. Sauté it till they get golden brown in colour. Now add the grated coconut, a tablespoon of spice powder and sauté them till they get brown in colour. Cool this mixture and grind them into smooth paste by adding little water. Keep this aside for the moment.
2) In a pan, heat some oil and add mustard seeds to it. When the seeds starts to splutter, add the cumin seeds, Asafoetida and curry leaves. Sauté them till cumin turns golden brown and add the chopped onions to it. As the onions gets translucent, add tomato, peanuts, sprouted moth beans, potato cubes, turmeric powder, masala paste (just prepared above) and salt. Stir them properly for about a minute till the masala gets evenly mixed with the ingredients.
3) Add 5-6 cups of water to the mixture and cook them medium flame. Once they start to boil, simmer the heat and let them cook till the sprouted moth bean and potato gets tendered.
4) Now add the tamarind paste and mix them properly with sugar or jaggery. Cook the curry in simmer till the flavors to blend well.
Make sure the all ingredients are cooked well. Especially the moth beans must be cooked properly or else uncooked beans will cause stomach ache. Adjust the spices according to your taste and interest.
To make Rassa or Kat:
1) Heat the oil in a pan and add the spice powder. Sauté it till the raw smell is vanished and make sure that the spices are not burned. Now add the finely chopped onion and tomatoes to the spice and cook them for 3 minutes. Mix the ingredients with grated coconut and cook for 3 minutes till the mixture starts to leave oil. Cool down the mixture and grind them into fine smooth paste by adding water.
2) Take a pan, heat 1-2 tablespoon of oil and add turmeric powder, chilly powder and asafoetida. Immediately add the paste prepared before and 1 cup of water to it. Mix them well. Now mix the tamarind paste and salt. Bring the whole mixture to boil and turn off the heat.
For plating the Misal:
1) First of all take a clean bowl or plate and add two big spoon of Usal. Now sprinkle some farsan over the Usal.
2) Take a full ladle of the kat or rassa and pour it over the Usal. Above this add curd, chopped onion, tomato and coriander leaves.
3) Garnish the dish with sev or potato chips. If it's necessary then sprinkle some lemon juice over it.
Eat the dish with Pav, bun or bread.
The Misal can be eaten with bread items and basically it's suitable with pav. Otherwise eat the Usal with some curd and ignore the kat. If you feel that the spicy powder doesn't suit your taste, then add mixture of garlic paste, coriander powder, cumin powder, red chilly powder and garam masala powder.
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|Author: Pramod Dabholkar 30 Jul 2011||Member Level: Gold Points : 1|
|Kolhapuri misal is very famous in Kolhapur. It is really delicious. Basically Kolhapur is famous for spices. You have given detailed recipe of this recipe. So, I am sure including me many other people will try this at home.|
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