Recette Kolhapuri "Misal Pav" Recipe Simples

Kolhapuri "Misal Pav" Recipe - . Today I am sharing this Kolhapuri "Misal Pav" Recipe! A quick and easy dinner that is ready in under 20 minutes!

You can cook Kolhapuri "Misal Pav" Recipe with 42 Ingredients and 3 steps. See the following guide!

1. For Usal:.
2. 2 cups Sprouted Matki (Moth beans) / any sprouts.
3. 1 Potato - large.
4. 1 Onion -finely chopped.
5. 2 Green chillies -finely chopped.
6. 1 tsp Ginger garlic - paste - ( optional --i dont use ).
7. coriander leaves Chopped.
8. Lemon juice.
9. 1/4 tsp Turmeric powder (haldi).
10. 1/2 tsp red chilli powder.
11. 1/2 tsp masala Garam masala **Goda or Garam powder - ( refer notes ).
12. 1/2 tsp Mustard seeds.
13. 1/2 tsp cumin seeds (jeera).
14. 1 pinch Asafoetida (hing).
15. 5 - 6 Curry leaves.
16. 1 - 2 tbsps Oil.
17. to taste Salt.
18. For Kat / Raasa (thin Spicy Gravy):.
19. 1/2 cup coconut Dry (Grated or cut to small pieces).
20. 1 large onion chopped.
21. 2 tomatoes - chopped.
22. 4-5 garlic cloves.
23. 3/4 inch Ginger - chopped.
24. 1 tbsp Coriander leaves chopped.
25. 1/2 tsp Turmeric powder (haldi).
26. 1 tsp red chilli powder.
27. 1 tsp Coriander powder (dhania powder ).
28. 1/2 tsp Cumin powder ( Jeera powder ).
29. 1/2 tsp Garam masala Goda or Garam.
30. 2 - 3 tbsps Oil.
31. 1/2 tsp Mustard.
32. a pinch Asafoetida (Hing).
33. Sugar - little.
34. to taste Salt.
35. To serve:.
36. Pav Buns.
37. Curd Beaten ( optional ).
38. 1-2 Onions very finely chopped.
39. 1-2 Tomatoes, very finely chopped.
40. Coriander leaves, very finely chopped.
41. Lemon ,cut into small wedges.
42. Farsan / Mixed Namkeen / Mixture.

1. To prepare Matki Usal:- 1. How to sprout Matki - Wash and soak matki(moth beans) for 6-7 hrs in water and wash it once with fresh water and drain the excess water. Keep it closed as such in a warm place or tie in a muslin cloth and keep in hot case or use a sprout maker to make sprouts.It will take 12-15 hrs. 2. Steam the matki sprouts in cooker with a pinch of salt for 8-10 mins.Cook potatoes and dice them to small pieces. 3. Heat oil in a kadai /pan and crackle mustard seeds and add....
2. To prepare Kat / Tarri / Rasa (Thin Spicy Gravy):- 1. Dry roast dry coconut pieces. 2. Heat 1 tbsp Oil in a pan and add chopped onions,garlic and chopped ginger.Fry until they turn slight golden brown in colour. 3. Add tomatoes,fry till mushy.Switch off and cool completely. 4. Once cool, grind coconut and onion tomato mix.Grind to a very smooth paste. 5. Again take a pan and add 2 tbsp of oil. Temper with mustard and hing.Add ground paste.Fry for a min. 6. Add coriander p....
3. To serve Misal Pav:- 1. In a deep bowl / plate add 1 ladle of Matki Usal 2. Pour 1 ladle of piping hot Tarri/Kat (gravy) on top it. 3. Sprinkle liberally finely chopped onions,few pcs of chopped tomato and coriander leaves.Drizzle few drops of thick curd (optional). 4. Add a layer of mixed farsan or namkeen according to your wish.Serve them hot hot with pav (buns) and a lemon piece. (No need to roast pav).