Kolhapuri misal

Kolhapuri Misal

Details

Servings

12

Prep time

30 minutes

Cooking time

30 minutes

Calories

341.8 kcal

Print Recipe

Kolhapuri misal is a specialty street food of Kolhapur – a city in the state of Maharashtra that is well known for its flavorful dishes. Kolhapuris love their spices and it reflects in their cuisine.

My inspiration for Kolhapuri Misal

Growing up in Kolhapur, misal pav was my favorite street food. To me, this dish is a celebration of flavors and spices.

One of the famous misal places in Kolhapur is pretty close to the house I grew up in. Every weekend, we would enjoy misal-pav from that place for morning brunch. Outsiders often visit Kolhapur for its famous Mahalaxmi temple. They also take efforts to visit this misal place. Among all the Kolhapuri dishes, this dish is a popular recipe that everybody likes to try.

I prepared this dish for a party that we had hosted over a weekend. The quantities below reflect preparation for a party of 12-15 people.

About Misal

Serve Kolhapuri misal with sliced milk bread or Indian pav bread. Milk bread balances the spiciness of the dish. People trying this dish for the first time may feel overwhelmed with infusion of different flavors and spices. The predominant flavor of the dish is fiery hot. But the dish grows on you with each bite. You can optionally tone down the spice level by topping the misal with a spoonful of thick yogurt.

Enjoy this celebration of spices and let me know if this was your tummy to heart moment.

Ingredients for Misal

  • 1 cup mataki / Turkish gram / moth bean

  • 150g oil

  • 10 curry leaves

  • 1/4 tsp asafetida (hing)

  • 1/2 tsp turmeric powder

  • 2 tsp red chilli powder

  • 3 tbsp Kolhapuri masala

  • 1/2 cup cilantro leaves – chopped

  • 1 3/4 tsp salt

  • 6 cups water

  • 100g raw onion paste

  • 1/2 tsp Red food color

  • Masala Paste For Misal Rassa / Gravy
  • 35g coconut (fresh)

  • 25g desiccated coconut

  • 350g onions, sliced

  • 200g tomato – sliced

  • 2 tsp coriander powder

  • 2 tsp cumin powder

  • 4 tsp poppy seed (10g)

  • 4 tsp fennel seeds (10g)

  • 4 green chillies

  • 15g garlic cloves

  • 1 1/4 tsp ginger paste

Ingredients for assembly

  • 4 potatoes, medium size
    (boiled, peeled and diced)

  • 1 onion – chopped

  • 4 lemon – cut

  • 100g peanuts

  • Sev

  • farsan (indian snacks)

  • Slice bread


Directions

  • Preparation
  • Soak Turkish gram / Moth beans overnight and then let it sprout for 24 hourssprouted turkish beans
  • Mix all the ingredients for masala paste in a wet grinder and grind it to a fine paste.
    Do not roast any of the ingredients. The raw ingredients of masala give an amazing flavor and aroma.paste
  • Fry the peanuts and sprinkle ¼ tsp salt and ¼ tsp red chilli powder and keep it aside for final assembly of the dish.
  • Making of Misal Rassa (gravy)
  • In a saucepan / wok pour oil and heat it. When the oil becomes hot add Asafetida (hing). Add Curry leaves to the oil on medium flame. The leaves will crackle so cover the pan/wok with a lid for few seconds.curry leaves
  • Next add the misal paste and saute it properly on medium-high flame.add rassa
  • Add turmeric, red chilli powder and Kolhapuri masala powder. Mix everything together. Sauté till the masala in the pan starts releasing oil at the edges. Stir the masala continuously don’t let it burn.add masala
  • Add Red food color for beautiful colored rassa/gravy. Blend it with the masala. This step is optional.tondoori color
  • Then add 6 cups of water for thin gravy. If you want thinner gravy, you can add additional 1 cup water. Mix properly with the masala. Let there be no masala lump left. The rassa should be runny, it should taste flavorsome and spicy but not watery.add water
  • Add boiled pulses to the rassa / gravy and salt.boiled pulses
  • Add ½ cup chopped fresh coriander and cover the saucepan / wok with the lid and boil the gravy for 3 minutes. Let the flavors of the masala infuse in the pulses.add cilantro
  • 3 minutes later add 100g onion paste. Blend the onion paste with rassa. Close the lid again and turn off the flame. This step will enhance the aroma of this dish. Your gravy is ready to be served.Kolhapuri misal gravy
  • Assembling the dish
  • Pour rassa in a serving bowl. Sprinkle farsan on top.
  • Next add potatoes on top of farsan followed by a generous sprinkle of sev
  • Add fried peanuts followed by chopped onions
  • Garnish with a sprinkle of cilantro
  • Serve with slices of plain bread with cut lemon.
    misal served

NOTES:

You can optionally add a spoonful of yogurt to the misal to tone down the spice levels

This dish requires little extra oil to bring out an authentic taste. The level of oil can be adjusted as required

You can use farsan (indian snacks) of any type – Maharashtrian / Andhra / Madras mix.



Kolhapuri Misal

0 from 0 votes
Recipe by Amruta Course: EntréeCuisine: IndianDifficulty: Difficult
Servings

12

servings
Prep time

30

minutes
Cooking time

30

minutes
Calories

341.8

kcal

Kolhapuri Misal is a specialty street food of Kolhapur – a city in the state of Maharashtra that is well known for its flavorful dishes. Kolhapuris love their spices and it reflects in their cuisine.

People trying this dish for the first time may feel overwhelmed with infusion of different flavors and spices. The predominant flavor of the dish is fiery hot. But the dish grows on you with each bite.

Enjoy this celebration of spices and let me know if this was your tummy to heart moment.

Ingredients

  • 1 cup mataki / Turkish gram / moth bean

  • 150 g oil

  • 10 curry leaves

  • 1/4 tsp asafetida (hing)

  • 1/2 tsp turmeric powder

  • 2 tsp red chilli powder

  • 3 tbsp Kolhapuri masala

  • 1/2 cup cilantro leaves – chopped

  • 1 3/4 tsp salt

  • 6 cups water

  • 100 g raw onion paste

  • 1/2 tsp Red food color

  • Masala Paste For Misal Rassa / Gravy
  • 35 g coconut (fresh)

  • 25 g desiccated coconut

  • 350 g onions, sliced

  • 200 g tomato – sliced

  • 2 tsp coriander powder

  • 2 tsp cumin powder

  • 4 tsp poppy seed

  • 4 tsp fennel seeds

  • 4 green chillies

  • 15 g garlic cloves

  • 1 1/4 tsp ginger paste

  • Ingredients for Assembly
  • 4 potatoes, medium size (boiled, peeled and diced)

  • 1 onion – chopped

  • 4 lemons – cut

  • 100 g peanuts

  • Sev

  • farsan (indian snacks)

  • Slice bread

Directions

  • Soak Turkish gram / Moth beans overnight and then let it sprout for 24 hours
  • Put all the ingredients for masala paste in a wet grinder and grind it to a fine paste.
    Do not roast any of the ingredients. The raw ingredients of masala give an amazing flavor and aroma.
  • Fry the peanuts and sprinkle ¼ tsp salt and ¼ tsp red chilli powder and keep it aside for final assembly of the dish.
  • In a saucepan / wok pour oil, heat it. When the oil becomes hot add Asafetida (hing). Add Curry leaves to the oil on medium flame. The leaves will crackle so cover the pan/wok with a lid for few seconds.
  • Next add the misal paste and saute it properly on medium-high flame.
  • Add turmeric, red chilli powder and Kolhapuri masala powder. Mix everything together. Sauté till the masala in the pan starts releasing oil at the edges. Stir the masala continuously don’t let it burn.
  • Add Red food color for beautiful colored rassa/gravy. Blend it with the masala. This step is optional.
  • Then add 6 cups of water for thin gravy. If you want thinner gravy, you can add additional 1 cup water. Mix properly with the masala. Let there be no masala lump left. The rassa should be runny, it should taste flavorsome and spicy but not watery.
  • Add boiled pulses to the rassa / gravy and salt.
  • Add ½ cup chopped fresh coriander and cover the saucepan / wok with the lid and boil the gravy for 3 minutes. Let the flavors of the masala infuse in the pulses.
  • 3 minutes later add 100g onion paste. Blend the onion paste with rassa. Close the lid again and turn off the flame. This step will enhance the aroma of this dish. Your gravy is ready to be served.
  • Assembling the dish
  • Pour rassa in a serving bowl. Sprinkle farsan on top.
  • Next add potatoes on top of farsan followed by a generous sprinkle of sev
  • Add fried peanuts followed by chopped onions
  • Garnish with a sprinkle of cilantro
  • Serve with slices of plain bread with cut lemon.
  • Optionally you can also put a spoonful thick yogurt on top.

Notes

  • You can optionally add a spoonful of yogurt to the misal to tone down the spice levels
  • This dish requires little extra oil to bring out an authentic taste. The level of oil can be adjusted as required
  • You can use farsan (indian snacks) of any type – Maharashtrian / Andhra / Madras mix.

Share your experience with this recipe…

Tag @tummy.to.heart on Instagram and hashtag it #blissfulmorsel

Like this recipe?

Follow us @tummytoheart on Pinterest

Follow us on Facebook

Like us on Facebook


Nutrition Values

Kolhapuri Misal Nutrition Values
Nutrition details for Kolhapuri Misal


You will also like …
Quinoa and Dal Soup – Hearty and healthy way to start your meal
Quinoa and dal soup is a great way to start you meal. …
Sattvic Matki Curry – A wholesome low calorie recipe that is a vegan lovers delight
Sattvic Matki Curry or Whole Moth Beans Curry (also known as Turkish …
Spinach Alfredo Dip – Perfect starter for an great evening
Spinach Alfredo Dip is a wonderful starter for those evenings when you …
Chatpata Pineapple Syrup – Perfect for your cocktails and mocktails
Chatpata Pineapple Syrup is my shortcut to making great mocktails and cocktails. …
Halwa Sandwich – too good to be true
Halwa sandwich made with carrots and beetroot is a perfect dessert recipe …

 

3 Comments

  1. Pingback: Solkadi - a popular soothing drink for your tummy - Tummy to Heart

  2. Pingback: Kolhapuri Masala Vangi (Kolhapuri eggplant) - Tummy to Heart

  3. H. K .DESHPANDE

    Kolhapuri Missal is really superb. This one looks more yammi ,

     

Share your views