SPICY KOLHAPURI MISAL PAV

This is the authentic maharashtrian misal recipe which I asked my friend to give. She is incidentally from Kolhapur where this misal is originally from.

Basically misal is served in a very nice way; the boiled matki with very little masala, then the curry which is called Kat which has the maximum spice and then topped it with ganthia, onions and coriander leaves

Ingredients :

Pav - as required

For the Matki :

Moth beans soaked and sprouted – 1 cup

Boiled and cubed potatoes – 1 small

Salt to taste

For Matki tempering :

Oil – 1 tsp\

Rai – 1 tsp

Hing – ½ tsp

Turmeric powder – 1 tsp

Goda masala – 1 tsp

For the Kat :

Grind into powder :

Garlic – 2-3

Ginger – 1 “

Pepper – 2-3

Cinnamon – 1 small stick

Cloves – 2-3

Cumin powder – 1 tbsp\

Coriander powder – 1 tbsp

For the Kat paste :

Onion cut into cubes – 1

Tomatoes cut into cubes – 2

Oil – 3-4 tbsp

Fresh grated coconut – ½ cup

For Kat tempering :

Oil – 2-3 tbsp

Turmeric powder – 1 tsp

Hing – 1 tsp

Red chilli powder – 2 tbsp

Salt to taste

Kokum – 2-3 leaves

To proceed :

Finely chopped onions – 1

Finely chopped tomatoes – 1

Finely chopped coriander leaves – ½ cup

Ganthia – as required

Lemon – as required

Method :

For the matki :

1)     Pressure cook sprouted matki for a whistle, cool and keep aside

2)     In a pan take oil, splutter rai, add hing, turmeric powder

3)     Add the cooked matki, salt, and boil for 5 mins

4)     Add goda masala, keep aside

For the Kat :

For the paste :

7)     In a pan, heat oil, add the ground powder and sauté for a couple of minutes.

8)     Once you get the aroma, add onions and tomato cubes and sauté for 2-3 mins

9)     Add fresh grated coconut, salt and sauté for 3-4 mins

10) Once cooled, grind this to a paste with water

For the kat :

11) Take oil add turmeric powder, hing and red chilli  powder.

12) Add the paste, salt

13) Remove the pulp for the kokum and add the pulp

14) Add enough water and bring to a boil for a minute

To proceed :

15) In a soup bowl, add the matki usal mixture

16) Pour and cover the matki with a big ladle of kat

17) Garnish with ganthia, chopped onions, tomatoes, coriander leaves and lemon

18) Serve hot with pav