Kolhapuri Missal Pav

One of my friends, Prerak Vyas, had asked me to make this recipe, a really really…. really long time ago. Ever since then, making it has always been in the back of my mind, but I never got around to bringing the it to the front. Yesterday though, something happened, and I began craving for it. Then I got enlightened, the only way you ever do anything, is if you are craving for it. That’s the recipe for success!

I did make a few changes though. After all, what’s the point of posting a recipe, if all you are doing is copying it from another source. First of all,I used moong sprouts and white peas instead of matki (moth beans), and secondly, I added a little sugar in the usal. It offsets the tanginess and spiciness of the missal.

Ingredients

For the usal

  • 1/2 cup moong sprouts soaked overnight
  • 1/2 cup white peas (safed watana) soaked overnight
  • 1 tbsp oil
  • 1/4th tsp mustard seeds
  • 1/4th tsp asafoetida (hing)
  • 1/2 onion finely chopped
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1 tbsp tamarind paste
  • 1 tbsp sugar
  • salt to taste

For the kat (Spicy curry)

  • 2 onions chopped lengthwise
  • 1 tomato chopped
  • 1/4th cup grated fresh coconut
  • 1/2 cup oil
  • 3-4 peppercorns
  • 3-4 cloves
  • 1 small stick of cinnamon (about 3 cms)
  • 1 bay leaf
  • 1 tsp cumin powder
  • 2 tsp coriander powder
  • 4 tsp red chilli powder
  • 2 tbsp ginger garlic paste
  • 3 cups water
  • salt to taste 

For serving

  • 6 pavs
  • 1 onion finely chopped
  • 1 tomato finely chopped
  • mixed farsan
  • Spicy peanuts
  • fresh coriander finely chopped

First make the kat. Make a paste of peppercorns, cloves, cinnamon, bay leaf cumin and coriander powder and ginger garlic paste. Heat the oil in a wok and add this paste. Fry well for five minutes. Now add the onions and saute for five more minutes. Add the tomatoes and coconut, red chilli powder and half a cup of water. Saute till oil leaves the mixture, then once again blend it into a smooth paste. Add the remaining water and salt to this paste. Bring it to a boil.

Now make the usal. 

 Boil the moong and peas separately. Heat oil, add the mustard seeds, hing, onions and fry till the onions brown. Now add the sprouts, turmeric powder, chilli powder, tamarind paste, salt and sugar. Bring the mixture to a boil.

To serve, take a ladle of usal in a bowl, add the kat according to how spicy you like it, add the farsan, and top it off with onions, tomatoes and coriander.

Serve hot with pav or bread.

Happy cooking!

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