Kolhapuri Misal Paav

Misal is a unique Maharashtrian dish which allegedly originates from the Nashik region of Maharashtra but is loved all over. Broadly it is sprouts curry with additional toppings like Farsan which is best had with Paav Buns as a snack or brunch.
Taste is very subjective and the taste of Misal varies all over Maharashtra. I am presenting my version of the so called Kolhapuri Misal. Its a long process so stay with me till the end.

Ingredients:

This recipe serves 4 persons and ingredients are listed accordingly.

For the Kolhapuri masala:
First we make the Masala that gives the authentic Kolhapuri taste. This masala has lot of ingredients so be careful with the proportions. I recommend investing a good kitchen scale to get the proportions perfect.

1. Coriander Seeds (Sabut Dhaniya) - 10gms
2. Dried Red Chilies (Degi Mirch)- 5-6 pieces
3. Dried Coconut Pieces - 20gms
4. Black Cardamom (Badi Elaichi)- 2 pieces
5. Poppy Seeds (Khas Khas)-10gms
6. Garlic - 10 pieces
7. Cinnamon Sticks (Dalchini) - 1 inch stick
8. Mace (Javitri) - 1 small piece
9. Black Pepper (Kali Mirch)- 5 Gms
10. Cloves (Laung)- 8-10 peices
11. Ginger- 1 inch piece
12. Cumin Seeds (Jeera) -5gms
13. Fennel Seeds (Saunf)- 5gms
14. Rock Flower (Dagadphool/Chadila) - 5gms
15. Star Anise (Karnaphool) - 2 pieces
16. Fenugreek Seeds (Sabut Methi) - 1-2gms

For the Gravy(Kat):

Procedure:

For the Masala:

1. Moth Daal - 100gm 
2. Moong Daal - 100gms
3. Chickpeas - 50gms
4. Potatoes - 50gms
5. Black Mustard -2gms
6. Curry Leaves -10 pieces
7. Cumin Seeds - 2gms 
8. Tomatoes - 2 medium sized
9. Onions  - 3 medium sized
10. Turmeric Powder-2gm 
11. Kaashmiri Red Chili Powder-5gms
12. Asafoetida-1 pinch
13. Oil - As required

• Take all the ingredients in a fry pan and dry roast them on medium to low flame till aroma starts coming out. 
• Try not to burn the spices as it would damage the flavor.
• Now turn of the heat and let the spices cool down a bit.
• Now grind the spices in a mixer grinder to a powder
• If you find it difficult to ground it to a fine powder, try adding a tea spoon of oil to the grinder and run it again.
• The final masala shall be a bit coarse. This can be used in other curries as a taste enhancer.

For the Sprouts & Fillers:

• Traditionally this dish is made only with Moth Bean or Matki sprouts but we shall be using both Moong & Moth Daal ans it more healthier.
• We shall also be using fillers like chickpeas & potatoes to enhance the texture.
• To start, we have to soak the Moong daal, Moth Daal & Chick peas overnight.
• The next day, you drain the daals & chickpeas and you proceed right away or you can let the daals sprout.
• Now peel the potatoes and keep them aside.

• Now we have to pressure cook each of the daals, the chick peas & potatoes separately.
• Pressure cook both the daals simultaneously on medium flame for till just whistle of a small 3lit. cooker, open the cooker strain them and keep aside.
• Pressure cook the chickpeas for 15-20mins on medium flame then open the cooker, strain them & keep aside.
• Pressure cook the potatoes for 10-15 mins or you can boil them in a pot for 15-20mins. Then peel the potatoes and keep them aside.
• We shall need these 3 items after the Gravy (kat) is ready.

For the Gravy(Kat) :

• Peel & chop the onions into large chunks.
• Similarly chop the tomatoes into large chunks. 
• Stir fry the onions & potatoes on high flame till they are slightly cooked.
• Turn off the heat and wait till the mixture cools down naturally.
• Now grind it to a fine paste for using in the gravy. 
• Do not add water to the grinder while grinding the onions & tomatoes.

• Take enough amount of oil in a pan as you like but do remember that we want to keep the dish healthy.
• When the oil is heated, add cumin seeds, black mustard, asafoetida, turmeric, & kashmiri red chilli powder and stir well.
• Then add the ground onion & tomato paste along with 4-5 table spoons of the Misal Masala that we made earlier(be generous with the masala).
• Now keep cooking while stirring at intervals for at least 10-15mins till the oil leaves the masala.

• When the oil leaves from the sides of the masala add the cooked chick peas, sprouts and potatoes. 
• Mash the potatoes and some of the chickpeas to get a good texture in the gravy.
• Now add enough water to make the gravy runny.
• Then slow cook the mixture for another 10-15 mins
• The gravy should float on top of the sprouts and fillers.

• You might be wondering what happened to the curry leaves.
• Well now comes the special taste maker twist.
• As a final step before serving we temper the Misal with a tadka of curry leaves and red chilly powder to enhance to look and taste.

Serve the Misal with fresh Paav buns along with lemon wedges and chopped  onions. Do not forget to top the Misal with Farsan for the extra crunch and taste. 

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