Most popular recipe and favourite dish from Kolhapur Maharashtra is Kolhapuri Misal.
It's spicy, tasty coconut curry topped on chivda, Farsan with sprouted beans and potatoes.
Sharing an authentic recipe of Kolhapuri Misal with step by step photos!
Serve Kolhapuri Misal with Solkadhi.
It's kokam side drink made in coconut milk.
Ingredients:
1 bowl mixed Farsan or chivda
2 spoons shev
Click here for making delicious shev recipe.
1 boiled potato
1/2 cup sprouted moth beans ( Matki)
1 chopped onion
Handful of chopped coriander
1/2 fresh lemon
For making curry
2 spoons oil
1 tsp cumin seeds
1 chopped onion
2 chopped tomatoes
1 inch ginger
2 garlic cloves
4 curry leaves
1/4 tsp asafoetida
1/4 tsp turmeric powder
2 red dried chillies
2 cloves
1 inch cinnamon
1 bay leaf
1 tsp lemon juice
1/2 tsp garam masala, coriander powder, cumin powder
1/2 cup grated fresh coconut
Warm water
Salt to taste
1/2 tsp sugar
METHOD:
HOW TO SPROU MOTH BEANS?
1. Wash 1/2 cup moth beans with water.
2. Soak it in water for 8 hours.
3. Drain and bind them in clean cotton cloth for 6 more hours . Keep it covered to maintain warmness and humidity to grow sprouts.
4. After 8 hours you will see nice sprouts grown to moth beans ( Matki)
It's really good for health to eat these sprouts without cooking. Good for kids too.
5. Heat oil for tampering.
6. Add 2 spins chopped onion. Saute well.
7. Add sprouted moth beans, 1/3 spoons turmeric powder and salt to taste.
8. Saute well for 2 more minutes. Let it cools down.
9. Use this sprouts mixture while making Misal dish
BOILED POTATOES
1. Boil 1 potato.
2. Peel it. Cut into small pieces.
3. Sometimes boiled potatoes mixed in Misal makes it thick. You may replace it with fried potatoes.
SPICY MISAL CURRY
1. Heat 2 tsp oil in a cooking pot.
2. Add cumin seeds. Let them pop.
3. Add clove, cinnamon, bay leaf, curry leaves, asafoetida , dried chillies,chopped gingerand garlic. Roast it nicely.
4. Add chopped onion and tomatoes. Roast nicely till it's starts separating oil from it.
5. Add turmeric powder, cumin powder coriander powder and garam masala. Saute for a minute.
6. Add grated fresh coconut. Saute well.
You can use dried coconut instead.
7. Let it cools down completely.
8. Make a fine paste of it . Add warm water as required.
9. Mix 1/2 tsp lemon juice.
10. Heat 2 tsp oil in a cooking pot.
11. Mix fine paste we just made.
12. Roast it nicely till it starts separating oil.
13. Once roasted, add 1 1/2 cup warm water .
14. Add salt to taste and 1/2 tsp sugar.
15. Cover it with lid. Let it cook for 10 more minutes .
16. When it is cooked properly, it starts showing red spicy, oily layer floating over.
In Kolhapuri language we call it कट. It is really spicy and contains authentic taste .
HOW TO MAKE MISAL DISH ?
1. In a bowl take 4-5 spoons of mixed Farsan or chivda.
2. Add 1 spoon chopped, boiled potatoes and 1 spoon sprouts mixture.
3. Add finely chopped onion and chopped coriander.
4. Pour Misal curry over it . It should cover all Farsan and some little more over it .
5. Add 1 tsp curd over it. It's optional.
6. Add habdfull of fine shev on top of it .
7. Your delicious spicy Kolhapuri Misal is ready .
8. Serve it with 2 bread slices, 1 spoon chopped onion, lemon, chopped coriander.
9. Serve 1 extra bowl of Misal curry too .
10 Enjoy awesome Kolhapuri taste with your family and friends 😋
11. Side drink Solkadhi adds one more 🌟 star in this dish .
Click here for Solkadhi recipe.
~ Amruta
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