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.
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
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
- Soak Turkish gram / Moth beans overnight and then let it sprout for 24 hours
- 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.
- 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.
- 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.
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.