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Kolhapuri Misal (Spicy Moth beans Chaat)

Misal is a famous moth beans chaat from Maharashtra. But it has 2 versions - one from Pune called 'Puneri Misal' and another from Kolhapur called 'Kolhapuri Misal'. In both kinds, the main part of the dish is the moth beans curry. Puneri Misal is a milder version and uses 'Pohe' or 'chivda' as one of the elements of the chaat. Kolhapuri Misal, on the other hand, is a spicier version that uses 'kat' (pronounciation similar to cut) that is a spicy curry kind element, along with 'farsaan' that is a spicy Indian mixture or Internationally recognised as Bombay mixture. The 'Kat' (spicy curry) is used to adjust the spiciness of the dish. It is usually served on the side so that each person can help himself with the level of spice he / she enjoys. Both kinds of chaat are enjoyed with bread.

Kolhapuri Misal (Spicy Moth beans Chaat)Kolhapuri Misal (Spicy Moth beans Chaat)
I had this 'Kolhapuri Misal' at my mom's friend's place, who is from Kolhapur and is a wonderful cook. The recipe might seem a little elaborate or lengthy for some, but the end result is just amazing. I have tried to simplify it in different steps. So if you are up for an authentic Kolhapuri Misal, this is it.

Kolhapuri Misal (Spicy Moth beans Chaat)Kolhapuri Misal (Spicy Moth beans Chaat)
Kolhapuri Misal (Spicy Moth beans Chaat) - Recipe

STEP I : Spice Powder:
Coriander seeds - 2 teaspoons
Cumin seeds - 1 teaspoon
Sesame seeds - 1 teaspoon
Poppy seeds - 1 teaspoon
Whole black pepper - 5-6
Cinnamon  - 1/4 inch
Cloves - 2-3
Fennel seeds - 1 teaspoon
Dry red chillies- 2-3
Ingredients for spice powder for misalIngredients for spice powder for misalDry roast all the above ingredients on a low flame. When cool, grind these in a grinder to make the spice powder and keep aside.
This powder can stay in pantry for a week, so this can be made ahead of time.
Spice powder for MisalSpice powder for MisalSTEP II : Coconut-Onion paste:
Onion - 1 medium sliced
Garlic - 3-4 cloves
Ginger - 1/2 inch
Coconut - 2-3 tablespoons (fresh grated)
Dry red chilli - 1
Oil - 2 teaspoons
Coconut-Onion Paste for MisalCoconut-Onion Paste for Misal
1. Heat 2 teaspoons of oil in a pan / tawa, add sliced onions and fry them until golden brown.
2. Add chopped garlic, ginger, red chilli and grated coconut and fry for 2-3 minutes.
3. Make a paste of all these in a blender with the help of water.

STEP III : Spicy Kat (Spicy Curry) 
Oil - 2 - 3 teaspoons
Asafoetida powder - 2 pinches
Turmeric powder - 1/2 teaspoon
Red chilli powder - 1 teaspoon
Kokum - 2 pieces (You can substitute this with tamarind - 1/4 teaspoon)
       (For more on Kokum - http://en.wikipedia.org/wiki/Garcinia_indica)
Salt
Spice powder made in step 1
Coconut - Onion paste made in step 2

1.  Heat oil in a pan and temper with asafoetida powder.
2. Add Turmeric powder, red chilii powder and kokum.
3. Then add almost 3/4 of the spice powder made in step 1 and saute for a minute.
4. Add 3/4 of the coconut - onion paste made in step 2 and saute.
Spicy Kat for Misal in makingSpicy Kat for Misal in making5. Add almost 2 - 3 cups of water and salt to taste and let the 'kat' boil. The final consistency of the 'kat' should be soupy.
Spicy 'kat' for Kolhapuri MisalSpicy 'kat' for Kolhapuri Misal
STEP IV : For Moth beans curry (matki usal):
Sprouted moth beans (matki)- 2 cups
Sprouted moth beans (matki)Sprouted moth beans (matki)Onion - 1 medium chopped
Tomato - 1 medium chopped
Potato - 1 small peeled and chopped
Turmeric powder - 1/2 teaspoon
Red chilli powder - 1/2 teaspoon
Kokum - 1 (or Tamarind - 1/4 teaspoon)
Mustard seeds - 1/2 teaspoon
Curry leaves - 10-12 leaves
Asafoetida powder - 2 pinches
Spice powder made in step 1
Coconut - onion paste made in step 2
Salt and Oil

1. Soak the moth beans for 7-8 hours. Then drain the water and let the moth beans sprout. This can take anytime between 3 and 7 hours depending upon the weather outside.
2. Heat oil in a pan and temper with mustard seeds and asafoetida powder.
3. Add curry leaves, turmeric powder and red chilli powder. 
4. Add chopped onions and saute until golden brown.
5. Add chopped tomatoes and saute until soft.
6. Add chopped potatoes and saute.
Matki usal for misal in makingMatki usal for misal in making7. Add sprouted moth beans (matki) and saute.
Matki usal for misal in makingMatki usal for misal in making8. Add the rest of the spice powder and coconut - onion paste, salt, kokum / tamarind and water. Cover and cook.
Matki usal (Moth beans curry) for MisalMatki usal (Moth beans curry) for MisalTo Serve:
Onion - 1 finely chopped
Tomato - 1 finely chopped
Lemon - 1 sliced
Corainder leaves - finely chopped
Farsan (spicy Bombay Mixture)
Kat (Spicy curry) - Made in step 3
Matki usal (Moth beans curry) - Made in step 4
Bread 

In a bowl, add matki usal (Moth beans curry), Ladle some Kat (Spicy curry), Add some farsan (Bombay Mixture) on top, sprinkle chopped onions, chopped tomatoes and chopped coriander leaves. Serve some kat, lemon and bread on side. Enjoy..
Kolhapuri Misal (Spicy Moth beans Chaat)Kolhapuri Misal (Spicy Moth beans Chaat)Note : The quantities of all the spices I have stated here make a spicy Misal. So please adjust those quantities according to your taste. You can always make a milder version of any spicy dish. :)



Kolhapuri Misal (Spicy Moth beans Chaat)Kolhapuri Misal (Spicy Moth beans Chaat)








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