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 10-12 people. This dish mouthwateringly spicy, beautifully delicious and definitely a tummy to heart moment for me. Misal is a maharashtrian dish but when you travel from one end of this state to another you will find variety in the taste and preparation of misal. In some places you will find that the misal is not so spicy. In some you will find that the misal is too spicy. But for me, a Kolhapuri girl Kolhapuri Misal is just perfect.
While making misal you have two options.
- Use raw ingredients for an earthy flavor or
- Roast and caramelize the ingredients (as directed in this recipe) for a more aromatic version.
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. You can also supplement this dish with Solkadi – a soothing drink made from coconut milk and kokum. This drink cools your tummy to balance the spicy heat of the Kolhapuri Misal.
I have used my home-made T2H Kolhapuri masala for this recipe. The freshness of home made masala makes a huge difference in the taste of the dish. You can order this masala from the Tummy-to-Heart store.
Enjoy this celebration of spices and let me know if this was your tummy to heart moment.
Ingredients for Misal
1 cup raw moth beans / matki. Soak them overnight,
then sprout them for a day. After sprouting it weighs around 500g
1 cup oil
12 curry leaves
1/4 tsp asafetida (hing)
1/2 tsp turmeric powder
1 tbsp red chilli powder
1.5 tbsp T2H Kolhapuri masala, tight packed
1 cup cilantro leaves – chopped
2 1/2 tsp or as per taste, salt
5 cups water
240g tomato puree or 2 medium size unboiled tomato puree
- Masala Paste For Misal Rassa / Gravy
35g grated coconut
200g onions, sliced (to caramelize)
2 tsp coriander powder
2 tsp cumin seeds
1 tbsp poppy seed
1 tbsp fennel seeds
1/2 tbsp sesame seeds
3 medium sized green chillies
10g garlic cloves (3 large cloves)
1 inch or 10g ginger
1 piece of 3/4 inch cinnamon stick
6 black peppers
- Soak Turkish gram / Moth beans overnight and then let it sprout for 24 hours
- In a pan dry roast together cumin seeds, fennel seeds, poppy seeds and sesame seeds. Then remove it on a plate and keep it aside to cool.
- Next dry roast grated coconut till it turns pinkish in color. Remove the roasted coconut into the same plate.
- Later in the same pan add 2 tsp oil and onion. Caramelize onion till they are semi brown in color. And keep it aside with rest of the roasted ingredients till they become cool.
- Next in a mixer grinder add the above roasted and caramelized ingredients along with green chilli, ginger, garlic, cloves, cinnamon & black peppers. Grind all the ingredients into a fine paste. If you want you can add minimum quantity of water around ¼ cup. After grinding keep it aside for further use.
Note: do not add lot of water while grinding paste.
- In a pan half boil sprouted moth beans for about 7 – 8 minutes. After boiling strain the moth beans and keep it aside for further use.
- Making of Misal Rassa (gravy)
- In a pan add oil and heat it.
- Then add Asafoetida / hing. Next add curry leaves and sauté till they become crispy.
- Then add ground masala paste and sauté it.
- Add turmeric powder, red chilli powder, coriander powder and T2H Kolhapuri masala powder. Then saute till oil separates from the masala.
- Next add tomato puree, stir and sauté it some more.
- Later add par boiled moth beans, salt, coriander and water. Mix and cover the pan with a lid. Then cook the mix for 10 minutes.
- Next uncover and stir the misal. Check if the moth bean / matki has cooked completely. If not then cook misal some more till the misal is cooked.
- Your misal is ready to be served
- Assembling the dish
- Pour rassa in a serving bowl. Next add diced potatoes.
- Sprinkle farsan on top, followed by a generous sprinkle of sev / shev
- Sprinkle chopped onion.
- Then garnish with a sprinkle of cilantro
- Serve with slices of plain bread with cut lemon.
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.