Kolhapuri Misal Pav

Misal is a popular spicy dish served in the Indian state of Kolhapur. The dish is mostly eaten for breakfast or as a midday snack or sometimes as a one-dish meal. Basically misal is served in a very nice way; the boiled matki with very little masala, then the curry which is called Kat which has the maximum spice and then topped it with gathia, onions and coriander leaves.

Prep Time: 3 hrs

Cook Time: 1 hr

Ingredients

• Pav – as needed

• Thick ghatia or sev

• Onions, finely chopped

• Coriander leaves, finely chopped

• Sliced lemon

For the matki

• 1 cup Moth beans soaked and sprouted

• 1 small Boiled and cubed potatoes

• Salt, to taste

For tempering the matki

• 1 tsp Oil

• 1 tsp Mustard seeds

• a pinch of Hing

• 1 tsp Turmeric powder

• 1 tsp Goda masala

For the kat – grind to a dry mixture

• 1" Ginger

• 1-2 garlic

• 2-3 pepper

• 1 small stick Cinnamon

• 2-3 Cloves

• 1 tbsp Cumin powder

• 1 tbsp Coriander powder

For the kat – paste

• 1 Onions cut into cubes

• 2 Tomatoes cut into cubes

• 3-4 tbsp Oil

• 1/2 cup Fresh grated coconut

For the kat – tempering

• 2-3 tbsp Oil

• 1 tsp Turmeric powder

• 1 tsp Hing

• 2 tbsp Red chilli powder

• salt to taste

• Kokum

Instructions

For the matki

1. Pressure cook sprouted matki for a whistle, cool and keep aside

2. In a pan take oil, splutter rai, add hing, turmeric powder

3. Add the cooked matki, salt, and boil for 5 minutes

4. Add goda masala and keep aside

For the kat – paste

1. In a pan, heat oil, add the dry mixture and sauté for a couple of minutes

2. Once you get the aroma, add onions and tomato cubes and sauté for 2-3 minutes

3. Add fresh grated coconut, salt and sauté for 3-4 mins

4. Once cooled, grind this to a paste with water

For the kat

1. Take oil, add turmeric powder, hing and red chilli powder

2. Add the paste and salt

3. Remove the pulp for the kokum and add the pulp

4. Add enough water and bring to a boil for a minute

To serve

1. In a bowl, add the matki usal mixture

2. Pour and cover the matki with a big ladle of kat

3. Garnish with thick gathia or sev, chopped onions, coriander leaves and lemon

4. Serve hot with pav