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Misal

This document provides a recipe for Kolhapur Special Misal Pav, which is a spicy curry dish from Kolhapur, India. The recipe serves 4-5 people and includes ingredients like sesame seeds, poppy seeds, coconut, coriander seeds, potatoes, curd, garlic, onions, tomatoes, sprouts, coriander leaves, oil, bread, ginger, garam masala, and chilli powder. To make it, the sprouts are soaked for 24 hours before use. A paste of various spices is made and fried with onions, tomatoes, and masalas. The sprouts are added along with water and cooked. To serve, boiled potatoes, shev, and chiw

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havok1987
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227 views3 pages

Misal

This document provides a recipe for Kolhapur Special Misal Pav, which is a spicy curry dish from Kolhapur, India. The recipe serves 4-5 people and includes ingredients like sesame seeds, poppy seeds, coconut, coriander seeds, potatoes, curd, garlic, onions, tomatoes, sprouts, coriander leaves, oil, bread, ginger, garam masala, and chilli powder. To make it, the sprouts are soaked for 24 hours before use. A paste of various spices is made and fried with onions, tomatoes, and masalas. The sprouts are added along with water and cooked. To serve, boiled potatoes, shev, and chiw

Uploaded by

havok1987
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
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Misal-pav

Make sure you have a lot of curry for this dish. Coz that's what this dish is about. Pav dipped in
the curry and gobbled up!

Serves 4-5 people

Ingredients for Usal


3 cups sprouted - Mataki, Moong, Masoor (any one or two or all)
3 medium size Boiled Potatoes (peeled & cut into cubes)
1 tbsp red chilli powder

or as per taste.
1 tsp sugar
Salt as per taste
1 tsp chinch/tamarind pulp
3-4 tbsp oil
For Tadka- rai, hing, haldi
Grind to powder - 1tsp Jeera, 2 tsp coriander seeds /dhane, 2 cloves/lavang, 2-3black
peppercorn, ¼ inch cinnamon/dalchini piece
Grind to paste - ½ cup chopped onion, 4 garlic cloves, ½ inch ginger piece, 10-15 pudina/mint
leaves, ½ or 3/4 cup grated coconut

Other Ingredients for Misal


2 cups Chivada/pharsan
2 cups Shev
1 cup chopped tomato
1 cup finely chopped onion
½ cup chopped fresh green coriander
1 cup dahi/curd/ plain yogurt (optional)
Slices of bread or Pav

Method for the Usal


1)Pressure Cook the sprouted pulses & potato till tender.
2)Heat oil in a pan or kadai, add rai, when it starts to crackle add hing, haldi.
3)Add ground paste and saute till the oil starts oozing out of the masala; then add red chilli
powder, tamarind pulp, sugar, and salt & ground masala powder. Sauté for 2-3 minutes.
4)Add cooked sprouts & potato and add 2-3 cups water.
5)Bring it to a boil, cook on a low flame for 10 minutes.

To Serve the Misal


1)Place a couple of spoonfuls of Usal in a bowl. Top it with a spoonful of chivada/pharsan &
shev. Garnish with 1-2 tsp chopped onion, tomato, coriander & fresh curd.
2)Add bread/pav on a side dish. Your Misal Pav is ready to serve.
 KOLHAPUR SPECIAL MISAL PAV 

Ingredients :

• Seasm Seeds – ½ tsp


• Popy Seeds – ½ tsp
• Coconut – ½
• Coriander Seeds – ½
• Salt – to taste
• Potato – 2 nos
• Curd – 1 tablespoon
• Garlic – 10gms
• Onion – 4 nos
• Tomato – 2 nos
• Sprouts – 50 gms
• Coriander leaves – 2 springs
• Oil – 4 tablespoon
• Bread – 8 Slices
• Ginger – 10gms
• Garam Masala – 1tsp
• Chilli Powder – to taste
• Chiwada & Shev – 50 to 100 gms

Method :

1. Soak the sprouts 24 hr. before you make missal


2. Boil Peal & keep the potatoes aside
3. Grind together Ginger, Garlic, Popy Seed, Seasm seeds, Coconut
Coriander Seeds, Coriander Leaves into fine paste.
4. Fine chop onion and tomato.
5. Take vessel and heat oil, add chopped tomato, onion, garam masala
powder, chilli powder & then add grinded masala. Fry well till it leaves oil.
6. Leave water from sprouts & add to fry masala, add fresh water, add
salt to taste & cook well.

To Serve :

1. Take bowl add small cubes of boil potato


2. Top with shev and chiwada add prepared sprout curry to it.

Garnish with chopped onion & curd. Serve Hot with two bread slices.

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