Popular amongst all, the Kolhapuri Missal is amongst the favourite menu products ordered by for its intense taste and the method it fills you up.

KOLHAPURI MISAL

Ingredients

1 cup grew moth beans (matki), blanched with turmeric powder and salt
2 medium onions
1/2 dried coconut
1 tablespoon cumin seeds
2 star anise
10-12 black peppercorns
7-8 green cardamoms
1 black cardamom
1 inch cinnamon stick
1 tsp white sesame seeds
1 tbsp coriander seeds
1 tsp poppy seeds (khas khas).
8 tbsps oil.
2 inch ginger, roughly chopped.
12-15 garlic cloves.
1 tsp mustard seeds.
2-3 green chillies, chopped.
2 medium onions, chopped + for serving.
Salt to taste.
8-10 curry leaves.
1 tsp turmeric powder.
2 tsps Kashmiri red chilli powder.
2 tsps + 1 tablespoon misal masala.
2 tablespoons chopped fresh coriander leaves + to sprinkle.
Readymade potato sabzi for serving.
Farsan to spray.
Lemon wedges for serving.
Yogurt for serving.
White bread pieces for serving.

Method.

1. Slit the onions without cutting through and char on direct heat. Set aside.
2. Likewise char the dried coconut on direct heat. Set aside.
3. Heat a nonstick pan. Add cumin seeds, star anise, black peppercorns, green cardamoms, black cardamom, cinnamon, white sesame seeds, coriander seeds and dry roast for a minute.
4. Add poppy seeds and roast for 30 seconds. Take the pan off the heat and set aside to cool.
5. Heat 2 tablespoons oil in the very same nonstick pan. Add ginger, garlic cloves and sauté till golden brown.
6. Transfer the dry roasted spices in a blender jar, add garlic, ginger and the charred coconut.
7. Peel the charred onions and contribute to the mixer jar. Include 1/2 cup water and grind to a great paste.
8. Heat 2 tablespoons oil in a pan. Include mustard seeds and as soon as they start to splutter, add green chillies and sauté for 30 seconds.
9. Include chopped onions, salt and sauté till golden brown. Add curry leaves and sauté for a couple of seconds.
10. Add moth beans and mix well. Include 1/2 tsp turmeric powder, 1 tsp red chilli powder, 2 tsps misal masala and mix well.
11. Include 1/2 cup water and mix. Include coriander and blend well. Cover and prepare on medium heat for 2-3 minutes.
12. For tarri, heat remaining oil in a pan. Add the ground mix and sauté till oil separates.
13. Include remaining chilli powder, staying turmeric powder, staying misal masala and blend well.
14. Include 3 cups water and boil for 4-5 minutes. Add salt and mix well.
15. For serving, take potato sabzi in a serving plate, add the prepared moth bean mix on top.
16. Pour the prepared tarri on top. Sprinkle farsan and coriander on top of the misal.
17. Serve hot with sliced onion, lemon, yogurt extra tarri and bread slices.

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