Kholapuri Misal

Kholapuri misal

A maharashtrian delight Misal is famous snack from Kohlapur, Pune and mumbai region of maharashtra. Lip smaking misal is some thing a Mumbaite, can never miss. The layer of oil(tari as popularly called) floating over the usal and the deep red colour is what makes the usal(misal) from the hotels very popular but unhealthy. Try making this hi-tea snack at home and you will know that eating sprouts this way makes it healthy and tasty too. It isn't one of the easiest recepies , but it is definately one of the tastiest recepies. Its surely, time consuming for making Misal at home but worth every effort , especially when you get lots of praise from your family and the whole family including you ,enjoys it together.

 

Ingredients:-
For Usal:-

1. 1cup moth beans(matki)
2. 1potato
3. 1onion
4. 1tomato
5. Oil for frying
6. garam masala
7. Fasan mixture
8. Poha -Kurmura chuda(optional)
9. Pav or bread slices
10. Corriander leaves

For Kat(amti/gravy):-

1. 3-4 Flakes of Garlic
2. 1inch piece of ginger
3. 1small piece of cinamon stick
4. 2-3 pepper corns
5. 1tsp jeera
6. 1tsp corriander
7. 4-5 cloves
8. 1bay leaf
9. 1/2 cup grated coconut
10. 1onion medium sized
11. 2 tomatoes medium sized
12. Kokum 2-3 petals
13. 4-5 tsp redchili powder
14. salt to taste
15. Oil for seasoning

Method:-

1. Soak Matki for 10-12 hours in warm water(over night prefrably).Remove any hard pulses and stone and wash clean. Tie in a muslin cloth until its sprouted.
2. Then Cook the sprouts in a cooker for 2 wistles and use the water from this to make the gravy.
3. Grind Garlic, ginger, pepper, jeera, corriander, cloves, bay leaf in a mixer until its finely powdered.
4. Fry diced potatoes in 7-8 spoons of oil on a slow to medium flame, until they are cooked and keep them aside for later use.
5. Heat the remaining 4-5 tbsp oil(after frying potato) in a deep pot. Add the ground masala in it and fry until its deep in colour.
6. Add 1 roughly chooped onion and 2 diced tomatoes to this and continue to fry.
7. Finally add grated coconut and keep frying until oil seperates , now switch off the gas.
8. Once its cooled add the water reserved earlier from boiled sprouts and gring the Masala to a smooth paste and keep it aside.
9. Heat a small fry pan on a low flame, add little oil and heat, now add pinch of hing and turmeric, 4-5 spoons red chilli powder, now add the Masala paste made earlier and add the kokum petals and salt. adjust the consistanty by adding water and bring to a boil. Now add corriander leaves.
10. Now make Usal , by heating 4-5 spoons oil in a kadhai,  to this add mustard seeds, hing  and turmeric, let the mustard seeds splutter
11. Add the boiled sprouts mix well add 1/4 cup water and garam masala powder bring to a boil on a slow flame.
12. Add the fried potato to the usal and mix well, now add salt .
13. Chop onion, tomato  and corriander leaves finely for serving with the usal and kat. 
14. To serve , in a bowl add 1 cup usal , then pour 1 cup kat (gravy) over it , then add the poha chuda and farsan, chopped onion and tomatoes, corriander leaves. squeeze lime and serve with pav.
15. Also give 1 cup of Kat (gravy) along with the misal .
16. Enjoy the misal , happy cooking.

Tips:-

1. If you do not have freshly grated coconut, you can use Dry copra .
2. If you do not like Fried potatoes, you can substitue it with Boiled potatoes in usal recepie. however, pls note that fried potatoes do not absorb as much of the gravy, as the boiled potatoes can absorb from the usal, leaving it very dry , so adjust the water consistancy accordingly.