Kolhapuri Misal Recipe

 


The kolhapuri version of misal is usually spicy and does not contain pohe and is served with thick slices of bread, not pav


Ingredients:

• Finely chopped Onion

 • 1 tsp Oil

 • 1/2 tsp Mustard seeds

• A pinch of Hing

• 1/2 tsp Cumin seeds

• Curry leaves

 • 1 tsp Ginger-Garlic paste

• 125 gm sprouted Mataki

• 1/4 tsp Turmeric powder

• 2~3 tsp Red chili powder

• 1 tsp Oil

 • Water

• Hot water

 • Salt to taste

• Finely chopped Tomato

• 1 big, sliced Onion

• 3 tsp Oil

• Gudh / Jaggery

• Kande pohe

 • Potato sabzi

• 2 tsp Goda masala

• Farsan

 • Finely chopped Onion

• Ladi pav / Slice bread

 • Finely chopped Coriander leaves

• Lemon

• Salt to taste

 Method:

• Heat up oil in a cooker.

• Add mustard seeds, cumin seeds, hing, curry leaves, onion and fry until onion gets light golden color. • Add ginger-garlic paste, turmeric powder and fry for about a minute.

• Add sprouted matki and mix well.

• Add a little more water as this becomes kat.

 • Add salt and mix well.

 • Close the lid and cook on medium heat until 1 whistle.

• In another pan, heat up oil. Add sliced coconut and fry until coconut gets light golden color.

 • You can roast coconut directly in pan. You can skip oil if you don’t want.

 • Transfer the coconut slices into a blender jar.

 • In the same pan add sliced onion and fry until onion gets light golden color.

• Add tomato and fry for another 4-5 minutes.

 • Turn off the gas and let the mixture cool down a little.

• Transfer everything into the blender jar and blend it into fine paste.

 • Heat up oil in a pan.

• Add the blended masala and fry well for about 3-4 minutes.

• Add goda masala, red chili powder and mix well.

 • Fry for another 3-4 minutes.

 • Add cooked mataki along with stock and mix well.

 • Add a little more hot water.

 • Add salt, gudh and mix well.

 • We have added salt while cooking mataki. Keep it in mind and add salt carefully.

 • Simmer on medium heat for about 8-10 minutes.

• For serving add potato sabzi, kande pohe, mataki, rassa, farsan, onion, coriander leaves and kat again into a serving dish.

• Serve it with ladi pav, onion and a slice of lemon.

• You also can serve it with slice bread.

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