Kholapuri Misal Pav Recipe is a famous Maharashtra street food . It contains all healthy ingredients in it like sprouted beans, vegetables. They contain good amount of fiber, protein and minerals that keeps you healthy. The dish can be served for break fast or for snack.

Time: 1 Hour
Ingredients:

  • For kolhapuri masala
  • 2 tablespoon coriander seeds
  • 2 tablespoon cumin seeds
  • 2 tablespoon dry shredded coconut
  • 1 teaspoon black peppercorn
  • 2 cloves
  • 1/2 teaspoon fennel seeds
  • 1 tablespoon sesame seeds
  • *For Usal
  • 1 cup sprouted matki ( dal moth)
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon Asafoetida
  • 1/2 teaspoon red chilli powder
  • 2 green chillies chopped
  • 5 curry leaves
  • Salt as required
  • 2 tablespon kholapuri masala
  • 1 tablespoon roasted peanuts
  • 1 potato
  • 1/2 teaspoon tamarind pulp
  • oil as required
  • *For rassa or kat (spicy gravy)
  • 2 onion (finely chopped)
  • A pinch of asafoetida
  • 1 teaspoon tamarind pulp
  • 2 garlic cloves
  • 1 teaspoon ginger chopped
  • 1 inch cinnamon stick
  • Salt to taste
  • 3 tablespoon oil
  • 2 teaspon kolhapuri masala
  • 1 table spoon fresh shred coconut
  • 1/2 teaspoon cumin seeds
  • 1 tomato (finely chopped)
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chilli powder
  • *For Garnishing :
  • 1 onion finely chopped
  • 3 teaspoon fried peanuts
  • 1 tomato (finely chopped)
  • 1/2 cup sev

Method:

  • To begin with the Kolhapuri Misal Pav, we have to first make the Kolhapuri masala, dry roast coriander seeds, cumin seeds, dry shredded coconut, black peppercorn, cloves
  • , fennel seeds, sesame seeds. Coll them for a while and grind them to fine powder.
  • Now for the Usal, in a pan add oil and once it gets heated add mustard seeds, cumin seeds and when they splutter add asafoetida, curry leaves.
  • Now add onions and once onions turn golden add peanuts, sprouted matki, potato, green chillies, turmeric powder, red chili powder, salt and kolhapuri masala. Mix well
  • and add 5-6 cups of water and cook on medium heat.
  • See to that the sprouts are cooked and are tender, once everything is cooked add tamarind pulp and keep it in low flame for 2 minutes.
  • For Rassa or Kat (Spicy Gravy), heat oil in a pan and add cumin seeds and once they splutter add cinnamon stick, asafoetida, garlic cloves, ginger, chopped onions and
  • shredded coconut. Saute it till onions gets translucent.
  • Add tomatoes, red chilli powder, kolhapuri masala and cook it for another 2 minutes. Cool the mixture completely and grind to a smooth paste. If needed add some water.
  • Heat oil in another pan; add turmeric powder, kat paste, tamarind pulp, salt and 1 to 1 1/2 cups of water. Mix well and bring it to boil and simmer for 5 minutes.
  • Now to serve the Kholapuri Usal Pav, in a serving bowl transfer the gravy and add some Farsan and sprouts, now pour the gravy and top it with chopped onion, tomato,
  • cilantro and save.
  • Serve the Kholapuri Usal with some hot pav toasted in butter.

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