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Spicy Kolhapuri Misal

Kolhapuri Misal

Spicy Kolhapuri Misal is one of my most popular breakfast dish from the state of Maharashtra. Made using sprouted beans and served with pav.

Course Breakfast, Main Course, Snacks
Cuisine Indian
Keyword Beans, Pav, Sprout, Vegan
Prep Time 15 minutes
Cook Time 30 minutes
Author Renu Agrawal Dongre

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 :P)
  • 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)
  • tablespoon  Oil
  • 1 teaspoon Hing
  • 2 tablespoon Kolhapuri Masala (Adjusted as per taste, If not there can use mix masala also, I have used it a few times)

For Rassa

  • Above Kolhapuri Paste
  • 1 tsp Hing
  • Water
  • 1-2 tablespoon Kokum Soaked in water (Skip it if you do not have it)
  • 5 tablespoon Oil
  • 3-4 tsp Red chilly powder (as per taste)
  • Salt as per taste

Other Ingredients

  • Mix Farsan (Also called as Bombay mix)
  • Chevada (Optional)
  • 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

Recipe Notes