Wednesday, 7 September 2011

Kolhapuri Misal Pav

I have been craving a lot for spicy food. What is more delicious than Kolhapuri Missal Pav in such case! I decided to try this following recipe and it turned out to be the best home made misal I have ever had. It is very health and yummy. When you are up for a spicy treat, kolhapuri misal pav won't let you down.

Serves 2

Matki/Moth beans sprouts: 2 cups

For masala:
(set 1)
Cumin seeds: 1 table spoon
Garlic: 3-4 cloves
Ginger: 1 inch
Cumin-coriander powder: 1table spoon
Cinnamon stick: 1 inch
Clove - 3-4
Black pepper whole - 4-5

(Set 2)
Oil: 2 table spoon
Onions: 1
Tomato: 1 large
Grated coconut (fresh or dry): 3 table spoon
Green chilies: 1-2

For curry:
(Set 3)
Mustard seeds: 1spoon
Cumin seeds: 1spoon
Asafoetida: 1/4 spoon
Curry leaves: 8-10
Turmeric powder: 1/2 table spoon
Red chili powder: 1-2 table spoon (depending on how spicy you want)
Tamarind or Kokam paste: 2table spoon
Jaggery: 1/2 spoon
Coriander: washed and chopped

For garnish:
Bombay mix:
Onion: finely chopped
Tomato: finely chopped
Cut lemon pieces
Coriander: washed and finely chopped

Pav (Indian bread): 4 (2each)

Boil matki sprouts, just enough to have a bite in salted boiling water. Do not drain the water as it will be used in the curry. It takes 5-7 minutes to boil fresh matki beans. If beans are bit old, it will take longer.

Take the ingredients mentioned in Set 1 and fine crush them in the grinder. This we will call it as masala mixture.

Heat the pan and add 2 table spoon of oil, now add the masala mixture with 1-2 cut green chillies. Saute until the oil starts to leave the masala, roughly for about 3 minutes. Add finely chopped onion. Stir for 1 minute or two. Chopped tomato goes in with grated coconut. Stir till its all blended well and oil starts to leave the paste.

Take it off the pan and let the mixture cool off a bit. Blend it into smooth paste. This we will call as wet mixture.

Heat the pan, add 2-3 table spoon of oil. Once the oil it hot add mustard seeds, cumin seeds and asafoetida once the seeds start to splutter. Add curry leaves and after a minute turmeric powder, red chilli powder, wet mixture and 2-3 cups of water. You can use the water from boiled matki beans. Add tamarind or kokam paste, salt to taste, jaggery, chopped coriander and stir well. Add matki beans and let it cook on slow heat for about 10minutes.

Matki misal is ready to be served.

Garnish it with bombay mix, chopped onion, tomato and coriander along with some lemon juice. Enjoy it with hot pav.

1 comment:

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