Easiest Way to Cook Tasty Kolhapuri "Misal Pav" Recipe

Kolhapuri "Misal Pav" Recipe. How to make Kolhapuri Misal Pav Recipe To begin with the Kolhapuri Misal Pav, we have to first make the Kolhapuri masala, dry roast coriander seeds, cumin seeds, dry shredded coconut, black peppercorn, cloves, fennel seeds, sesame seeds. Cool them for a while and grind them to fine powder. In a pan, heat some oil, add mustard seeds and when they splutter add some hing (asafoetida), chopped onion, ginger garlic paste, turmeric powder and red chili powder.

Stir well and cook for some time. Fry until they turn slight golden brown in colour. Misal pav is a popular Mumbai street food. " Usal " made of sprouts is topped with a spicy thin gravy and is served wit pav. You can cook Kolhapuri "Misal Pav" Recipe using 42 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Kolhapuri "Misal Pav" Recipe

1. Prepare of For Usal:.
2. Prepare of Sprouted Matki (Moth beans) / any sprouts.
3. Prepare of Potato - large.
4. It's of Onion -finely chopped.
5. It's of Green chillies -finely chopped.
6. You need of Ginger garlic - paste - ( optional --i dont use ).
7. You need of coriander leaves Chopped.
8. Prepare of Lemon juice.
9. It's of Turmeric powder (haldi).
10. You need of red chilli powder.
11. It's of masala Garam masala **Goda or Garam powder - ( refer notes ).
12. It's of Mustard seeds.
13. You need of cumin seeds (jeera).
14. You need of Asafoetida (hing).
15. It's of Curry leaves.
16. You need of Oil.
17. You need of Salt.
18. It's of For Kat / Raasa (thin Spicy Gravy):.
19. You need of coconut Dry (Grated or cut to small pieces).
20. Prepare of large onion chopped.
21. It's of tomatoes - chopped.
22. It's of garlic cloves.
23. You need of Ginger - chopped.
24. It's of Coriander leaves chopped.
25. Prepare of Turmeric powder (haldi).
26. It's of red chilli powder.
27. You need of Coriander powder (dhania powder ).
28. You need of Cumin powder ( Jeera powder ).
29. It's of Garam masala Goda or Garam.
30. Prepare of Oil.
31. You need of Mustard.
32. Prepare of Asafoetida (Hing).
33. You need of Sugar - little.
34. Prepare of Salt.
35. You need of To serve:.
36. It's of Pav Buns.
37. Prepare of Curd Beaten ( optional ).
38. You need of Onions very finely chopped.
39. You need of Tomatoes, very finely chopped.
40. It's of Coriander leaves, very finely chopped.
41. You need of Lemon ,cut into small wedges.
42. You need of Farsan / Mixed Namkeen / Mixture.

It's later topped with lots of farsan , onion, tomato and coriander leaves enhance the taste. Misal Pav is an authentic and popular spicy Maharashtrian dish from western India which is made up of moth beans(any sprouts) curry served with pav or bread. This spicy and lip-smacking dish can be served for breakfast, lunch, and dinner as well. Wash and soak moat beans overnight.

Kolhapuri "Misal Pav" Recipe instructions

1. To prepare Matki Usal:- 1. How to sprout Matki - Wash and soak matki(moth beans) for 6-7 hrs in water and wash it once with fresh water and drain the excess water. Keep it closed as such in a warm place or tie in a muslin cloth and keep in hot case or use a sprout maker to make sprouts.It will take 12-15 hrs. 2. Steam the matki sprouts in cooker with a pinch of salt for 8-10 mins.Cook potatoes and dice them to small pieces. 3. Heat oil in a kadai /pan and crackle mustard seeds and add....
2. To prepare Kat / Tarri / Rasa (Thin Spicy Gravy):- 1. Dry roast dry coconut pieces. 2. Heat 1 tbsp Oil in a pan and add chopped onions,garlic and chopped ginger.Fry until they turn slight golden brown in colour. 3. Add tomatoes,fry till mushy.Switch off and cool completely. 4. Once cool, grind coconut and onion tomato mix.Grind to a very smooth paste. 5. Again take a pan and add 2 tbsp of oil. Temper with mustard and hing.Add ground paste.Fry for a min. 6. Add coriander p....
3. To serve Misal Pav:- 1. In a deep bowl / plate add 1 ladle of Matki Usal 2. Pour 1 ladle of piping hot Tarri/Kat (gravy) on top it. 3. Sprinkle liberally finely chopped onions,few pcs of chopped tomato and coriander leaves.Drizzle few drops of thick curd (optional). 4. Add a layer of mixed farsan or namkeen according to your wish.Serve them hot hot with pav (buns) and a lemon piece. (No need to roast pav).

Heat oil, and add mustard seeds, hing and cumin. In another pan add thin sliced onions, garlic, coriander leaves and curry leaves. Cook it on a slow flame until onion turns brown in color. Preparation of Masala Paste Heat oil in a pan, add finely chopped onions and fry till it turns golden brown. Add grated dry coconut and fry along with onion, till it starts turning brown.