Spicy Kolhapuri Misal

Misal, you name it and immediately your mouth starts watering. Atleast to the people who know it or have tasted it or even when you see the pics you are tempted. Misal has to be Zhanzhanit aka very spicy. Misal is a very popular spicy dish from the state of Maharashtra. The dish is mostly eaten for breakfast or as a midday snack or many a times as a one-dish meal, often accompanied with pav and hence the dish is called Misal Pav . It is one of the favourite snack and is made with affordable ingredients and has a good nutritional value is it is made using matki (moth beans).

Spicy Kolhapuri Misal

 

The ingredients of misal or Misal is more or less made using a combination of below ingredients with variations as per region. They are generally assembled with the below ingredients i.e. the matki or moth bean, potato bhaji, extra masala (A spicy paste made from onion, tomato, coconut and masala), Rassa (a spicy gravy from the masala, the heart of the dish), then the farsan mix and onion, tomatoes, coriander etc, served with a dash of lemon. They are generally served with pav. There are different variants to the misal, like puneri misal contains pohe, Kolhaphuri misal is spicy and usually served with bread instead of pav (Though I have served here with pav ), in Nasik it is served with fried papad etc.

 

 

Spicy Kolhapuri Misal

 

I have first eaten this Misal at Mamledar Thane, a famous misal joint, with my DH during our pre-marriage days. He has 3 levels of spice in his misal, and whenever he brings a plate of misal, he brings 2-3 glasses of water ūüôā Now we had a mini challenge to eat it without any water :-). I being unaware of how spicy it will be I accepted it. WOW was blown off but loved it to the core and off course did not drink any water. After my marriage the hunt for the misal recipe started and I made some versions, but every time there was something a miss. I landed on this page, while searching , but still did not followed the recipe to the core. I was not adding the required quantity of oil and spice to get that authentic and spicy taste. So one day I dared to add all that oil and red chilly and it was no turning back. I got the perfect taste we were craving for at home. This is one of my go to misal now, with my tweaks and additions to suit my family. I have treated my special friends with this and even had many parties with this being the star ingredient and everyone just loves it. I would highly recommend drinking a mithi lassi or piyush as called in Maharashtra to make it a complete divine meal :-). You can even have some masala chaas.

Spicy Kolhapuri Misal

 

 

Ingredients

For Matki Bhaji

  • 2 Cups boiled mixed sprouts (Mainly matki, green vatana. I use all types of sprouts as it is easier way to feed childrens and elders :P)
  • 1 medium sized boiled potato.
  • 1 teaspoon Hing (Asafoetida)
  • 1 tsp Garam Masala
  • 1/4 tsp Haldi (Turmeric)
  • Salt as per taste
  • 1 tablespoon Oil

 

For Kolhapuri Paste

  • 2 Medium size finely chopped Onion
  • 1 tomato Finely chopped
  • 1/2 Cup fresh Coconut Grated (Can use¬†Desiccated¬†Coconut also)
  • 4¬†tablespoon¬†Oil
  • 1 teaspoon Hing
  • 2 teaspoon Kolhapuri Masala (Adjusted as per taste) (If not there can use mix masala also, I have used it once)

For Rassa

  • Above Kolhapuri Paste
  • 1 tsp Hing
  • Water
  • 1-2 tablespoon Kokum water soaked (I¬†don’t¬†get this here so I do not use it)
  • 5 tablespoon Oil
  • 3-4 tsp Red¬†chilly¬†powder (adjusted as per taste)
  • Salt as per taste

Other Ingredients

  • Mix Farsan
  • Chevada (I do not have it many a times)
  • Barik Sev
  • 2 finely Chopped onions
  • Corainder to garnish
  • Lemon

 

Preparation 

 

Matki

  1.    In a pan heat the oil, add hing and mustard seeds.
    2.  Once the seeds crackle add the Matki mix and mashed potato.
    3.  Very little water (preferably use the same water in which it is boiled). We do not want it watery.
    4.   Add Garam masala and salt and cook on slow gas for 5-10 mintues

Kolhapuri Paste

 

  1.    In a pan heat the oil, add hing.
    2.  Add the chopped onion and cook till translucent.Add the tomato and let it cook again.
    3.  Add the coconut and Kolhapuri Masala and roast it for around 5 minutes.
    4.  Add onion and cook till the pan leaves the oil or until you smell a nice aroma. Around 5-8 minutes.
    5. Switch off the gas and let it cook.
    6. Once cooled grind it in a mixer with a little water.
    (This paste can be used in different Gravy bhajis also, eg; Egg Curry. Store in the freezer for longer shelf life)

Rassa

  1.  Heat oil and add hing.
    2.  Once Oil gets heated quickly add the Red chilly powder and mix immediately. Do not let the Chilly powder burn.
    3.  Add 2-3 tablespoon of above prepared Kolhapuri paste and add Water in desired quantity. Add kokum water if you have. Add Salt
    4.  Bring it to a boil and switch off the gas.

Assembling

  1. In a serving bowl first add the Matki bhaji (2-3 tablespoon)
    2. Add 1 tablespoon Kolhapuri Paste (optional here, if you want it more spicy – can add it later)
    3. Add 1 tablespoon each of Chivada, mix farsan, Chopped onion.
    4. Add the rassa as per consistency required and 1 teaspoon lemon juice
    5. Garnish with Onion, Mix Farsan, Barik sev and chopped coriander and serve with Indian Pav

 

Kolhapuri Misal
Ingredients
For Matki Bhaji
  • 2 Cups Boiled Matki (I use mix mixed sprouts) (moth beans, green chickpeas. I use all types of sprouts as it is easier way to feed children and elders ūüėõ
  • 1 Medium sized boiled potato
  • 1 tsp Hing Asafoetida
  • 1 tsp Garam Masala
  • 1/4 tsp Haldi Turmeric
  • Salt as per taste
  • 1 tablespoon Oil
For Kolhapuri Paste
  • 2 Medium size finely chopped Onion
  • 1 Medium size Tomato Finely chopped
  • 1/2 Cup fresh Coconut Grated (Can use¬†Desiccated¬†Coconut also, but taste defers)
  • 4¬† tablespoon¬† Oil
  • 1 teaspoon Hing
  • 2 teaspoon Kolhapuri Masala Adjusted as per taste (If not there can use mix masala also, I have used it once)
For Rassa
  • Above Kolhapuri Paste
  • 1 tsp Hing
  • Water
  • 1-2 tablespoon Kokum Soaked in water I¬†don't¬†get this here so I do not use it
  • 5 tablespoon Oil
  • 3-4 tsp Red¬†chilly¬†powder adjusted as per taste
  • Salt as per taste
Other Ingredients
  • Mix Farsan (Also called as Bombay mix)
  • Chevada I do not have it many a times
  • Barik Sev
  • 2 finely Chopped onions
  • Corainder to garnish
  • Lemon
Instructions
Matki
  1. In a pan heat the oil, add hing and mustard seeds.
  2. Once the seeds crackle add the Matki mix and mashed potato. Potatoes can be separately fried, I mix it along with the matki.

  3. Very little water (preferably use the same water in which it is boiled). We do not want it watery.
  4. Add Garam masala and salt and cook on slow gas for 5-10 mintues
Kolhapuri Paste
  1. In a pan heat the oil, add hing.
  2. Add the chopped onion and cook till translucent.Add the tomato and let it cook again.
  3. Add the coconut and Kolhapuri Masala and roast it for around 5 minutes.
  4. Cook till the pan leaves the oil or until you smell a nice aroma. Around 5-8 minutes.

  5. Switch off the gas and let it cook.
  6. Once cooled grind it in a mixer to a smooth paste with little water.

  7. (This paste can be used in different Gravy bhajis also, eg; Egg Curry. Store in the freezer for longer shelf life)
Rassa
  1. Heat oil and add hing.
  2. Once Oil gets heated quickly add the Red chilly powder and mix immediately. Do not let the Chilly powder burn.
  3. Add 2-3 tablespoon of above prepared Kolhapuri paste and add Water in desired quantity. Add kokum water if you have. Add Salt
  4. Bring it to a boil and switch off the gas.
Assembling
  1. In a serving bowl first add the Matki bhaji (2-3 tablespoon)
  2. Add 1 tablespoon Kolhapuri Paste (optional here, if you want it more spicy - can add it later)
  3. Add 1 tablespoon each of Chivada, mix farsan, Chopped onion.
  4. Add the rassa as per consistency required and 1 teaspoon lemon juice
  5. Garnish with Onion, Mix Farsan, Barik sev and chopped coriander and serve with Indian Pav

 

 

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Spicy Kolhapuri Misal is a very popular spicy dish made using Moth Beans (matki) from the state of Maharashtra generally eaten for breakfast or as a midday snack, often accompanied with pav and hence the dish is called Misal Pav.

 

 

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