Kolhapuri Misal Pav Recipe
Kolhapuri Misal Pav is a traditional North Indian dish hailing from the fiery region of Kolhapur, Maharashtra. Known for its vibrant flavors and spicy profile, this dish is a combination of spicy, tangy, and savory elements that will delight your taste buds. It is typically served with pav (soft bread rolls) and is a popular tea-time snack or breakfast option in many parts of India. This recipe involves two main components: the Usal (sprouted beans curry) and the Rassa (spicy gravy), both infused with Kolhapuri masala that gives the dish its signature heat and aromatic flavor. Let’s dive into this delectable recipe!
Ingredients
For the Kolhapuri Masala:
| Ingredient | Quantity |
|---|---|
| Coriander seeds (Dhania) | 2 tbsp |
| Cumin seeds (Jeera) | 2 tbsp |
| Dry coconut (kopra), shredded | 2 tbsp |
| Black peppercorns | 1 tsp |
| Fennel seeds (Saunf) | 1/2 tsp |
| Sesame seeds (Til seeds) | 1 tbsp |
For the Usal (Sprouted Beans Curry):
| Ingredient | Quantity |
|---|---|
| Bean Sprouts | 1 cup |
| Mustard seeds | 1/2 tsp |
| Cumin seeds (Jeera) | 1/2 tsp |
| Asafoetida (Hing) | 1/4 tsp |
| Red chili powder | 1/2 tsp |
| Green chilies, chopped | 2 |
| Curry leaves | 5 leaves |
| Salt | As required |
| Kolhapuri Masala | 2 tbsp |
| Raw peanuts (Moongphali), roasted | 1 tbsp |
| Potato (Aloo), boiled | 1 |
| Tamarind paste | 1/2 tsp |
| Sunflower oil | As required |
| Onion, finely chopped | 2 |
| Tomato, finely chopped | 1 |
| Asafoetida (Hing) | 1 pinch |
| Garlic cloves | 2 |
| Ginger, finely chopped | 1 tsp |
| Cinnamon stick (Dalchini) | 1 inch |
For the Rassa (Spicy Gravy):
| Ingredient | Quantity |
|---|---|
| Sunflower oil | 3 tbsp |
| Kolhapuri Masala | 2 tsp |
| Fresh coconut, shredded | 1 tbsp |
| Cumin seeds (Jeera) | 1/2 tsp |
| Turmeric powder (Haldi) | 1/2 tsp |
| Red chili powder | 1/2 tsp |
| Onion, finely chopped | 1 |
| Tomato, finely chopped | 1 |
| Raw peanuts (Moongphali), fried | 3 tsp |
| Sev (fried chickpea noodles) | 1/2 cup |
Preparation Time
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Total Time: 150 minutes
Servings
- Servings: 2
Cuisine
- Cuisine: North Indian
- Course: Snack
- Diet: Vegetarian
Instructions
Step 1: Preparing the Kolhapuri Masala
- Dry roast the spices: In a pan, dry roast the coriander seeds, cumin seeds, shredded dry coconut, black peppercorns, fennel seeds, and sesame seeds over medium heat. Stir occasionally to avoid burning. Roast them until they release their aromatic oils and become lightly golden.
- Grind the masala: Let the roasted ingredients cool down for a few minutes. Once cooled, grind them into a fine powder using a spice grinder or mortar and pestle. Set this Kolhapuri masala aside for later use.
Step 2: Making the Usal (Sprouted Beans Curry)
- Prepare the seasoning base: In a deep pan, heat some sunflower oil. Once hot, add mustard seeds and cumin seeds. Let them splutter, then add the asafoetida and curry leaves.
- Cook the vegetables: Add finely chopped onions to the pan and sauté them until they turn golden brown. Then, add the roasted peanuts, sprouted matki (bean sprouts), boiled potato (chopped), chopped green chilies, turmeric powder, red chili powder, salt, and 2 tablespoons of the Kolhapuri masala.
- Simmer the curry: Mix everything well, and pour in 5-6 cups of water. Let the mixture cook on medium heat until the sprouts become tender and cooked through.
- Add tamarind paste: Once the sprouts are tender, add the tamarind paste and allow the curry to simmer on low heat for about 2 minutes. Set aside.
Step 3: Making the Rassa (Spicy Gravy)
- Prepare the tempering: In a separate pan, heat 3 tablespoons of sunflower oil. Once the oil is hot, add cumin seeds. Let them splutter and then add a cinnamon stick, asafoetida, garlic cloves, chopped ginger, finely chopped onions, and shredded coconut.
- Cook the spices: Sauté the mixture until the onions become translucent. Add chopped tomatoes, red chili powder, and 2 teaspoons of Kolhapuri masala. Stir well and cook for an additional 2 minutes.
- Grind the mixture: Allow the mixture to cool completely. Once cooled, grind it into a smooth paste using a blender or food processor. If necessary, add a little water to adjust the consistency.
- Cook the gravy: In another pan, heat oil and add the turmeric powder, the ground kat (spicy paste), tamarind pulp, salt, and 1 to 1 1/2 cups of water. Mix everything thoroughly and bring it to a boil. Once boiling, reduce the heat and let it simmer for 5 minutes.
Step 4: Assembling the Kolhapuri Misal Pav
- Serve the Usal: Transfer the cooked Usal into a serving bowl.
- Add the Rassa (Spicy Gravy): Pour the prepared spicy gravy (Rassa) over the Usal in the bowl.
- Garnish and serve: Top the Misal with farsan (fried snacks), fried peanuts, chopped onions, tomatoes, cilantro, and sev (fried chickpea noodles).
- Serve with Pav: Serve this delicious Kolhapuri Misal Pav with hot pav (bread rolls) toasted in butter for the perfect meal.
Tips for the Perfect Kolhapuri Misal Pav:
- Adjust the spice level: Kolhapuri Misal is typically very spicy, but you can adjust the quantity of red chili powder and green chilies to suit your tolerance.
- Use fresh masala: Freshly roasted and ground Kolhapuri masala will provide a much richer, more aromatic flavor.
- Soaked beans: For best results, use sprouted matki (moth beans). If unavailable, you can substitute with other sprouted beans.
- Customize toppings: You can garnish with additional sev, fried onions, or even a squeeze of lime to enhance the flavor.
Conclusion
Kolhapuri Misal Pav is a flavorful and hearty dish that combines the zest of Kolhapuri spices with the nutritious goodness of sprouts and potatoes. It’s perfect for a satisfying snack, a tea-time treat, or even a light dinner. Pairing this dish with soft pav rolls makes it even more delectable. Whether you are craving something spicy or exploring authentic North Indian cuisine, Kolhapuri Misal Pav is sure to satisfy your taste buds. Enjoy this delightful dish with your family and friends, and let the flavors transport you to the heart of Maharashtra!
