Kolhapuri Misal

Kolhapuri Misal in Marathi


Ingredients:
1 cup Matki (Moth beans)
1 medium potato
Oil
1 Medium Onion
1 Tomato
For Tempering: with ½ tsp Mustard Seeds, pinch of Asafoetida powder, 1 tsp Turmeric Powder
1 tbsp Garam Masala
2 cups Farsan
1 cup Chiwda
½ cup chopped Cilantro
1 Lemon
8-10 Bread Slices
For Making Kat (Curry)
3-4 Garlic Cloves
1 inch ginger
2-3 black pepper
1 stick Cinnamon
2-3 cloves
1 bay leaf
1 tbsp Cumin powder
1 tbsp Coriander Powder
½ cup fresh grated coconut
1 medium onion
2 small tomatoes
4-5 tsp red chili powder
4-5 tbsp oil for tempering
1 tsp Turmeric Powder
½ tsp Asafoetida Powder
2-3 Kokum or 1½ tsp tamarind pulp
Salt to taste

Method:
1) Soak matki in the water for at least 10 to 12 hours.
2) Drain all the water from matki. Remove hard matki beans, if any. Put cleaned matki in a cotton cloth, tie the cloth tightly and let the matki sprout. It will take around 8 hours to sprout.
3) Pressure cook sprouted matki and wait till two whistles.
For making Kat, grind
3-4 Garlic Cloves
1 inch ginger
2-3 black pepper
1 stick Cinnamon
2-3 cloves
1 bay leaf
1 tbsp Cumin powder
1 tbsp Coriander Powder together to fine powder.
4) Method to make Paste for Kat:
Cut 1 onion and 2 tomatoes in ½ inch cubes. In a wok, heat 4-5 tbsp oil. Put the grinded masala in it and sauté for couple of minutes. You will sense nice aroma of spices. Then add onion and tomato cubes. Sauté for 2-3 minutes. Then add fresh grated coconut and sauté. Once the onion is done and the mixture starts leaving oil, turn off the heat and let the mixture cool down. Once the mixture is become cold, add 1 cup water and grind it to fine paste on grinder.
5) Matki Usal:
In a saucepan, heat 2-3 tbsp oil. Temper with ½ tsp Mustard Seeds, pinch of Asafoetida powder, 1 tsp Turmeric Powder. Then add cooked Matki beans. Add little water and 1 tbsp Garam Masala. On low flame let it boil for few minutes.
6) In other small saucepan heat ½ cup of oil. Peel 1 medium potato. Cut it into small cubes. And deep fry potato cubes till the color changes. Put these chips in Matki Usal.
7) Kat:
for making Kat (Curry), use 6 tbsp Oil, which has remained after deep frying potato cubes. In a saucepan heat 6 tbsp oil. Add 1 tsp Turmeric Powder, ½ tsp Asafoetida Powder, 4-5 tsp Red Chili Powder. Then add paste we prepared for Kat. Add salt and Kokum. Add enough water. Bring it to boil for a minute.
8) Once Usal and Kat is ready, finely chop Onion and tomato.
9) In a soup bowl Add big spoonful Matki Usal. Pour 1 big spoon Kat on Matki usal. Add 2 tbsp Chiwada, 2 tbsp Farsan, 2 tbsp chopped Onion, 2 tbsp Chopped Tomato, 1 tsp Lemon Juice and chopped cilantro.
Serve hot with slice bread.

Note:
1) If Fresh Grated Coconut is not available, you can use dry grated coconut.
2) You can use Boiled Potato cubes instead of Fried potato chips. The idea behind using Fried potato chips is that it doesn’t crumble in hot Matki usal. Matki usal thickens if potato gets crumble in it. It could affect the original taste of Usal.

Labels:
Maharashtrian Misal Recipe, Usal Recipe, Kolhapuri Misal, special Misal Recipe, Misal Pav recipe, Misal Recipe, Spicy Misal Recipe