Introduction:
Kolhapuri Misal is a renowned Maharashtrian street food
dish known for its fiery spiciness and explosive flavors. It hails from the
city of Kolhapur in Maharashtra, India, and has gained immense popularity not
just in the state but across the country. This delectable dish is a delightful
combination of sprouted lentils, spicy gravy, farsan (crunchy toppings), and a
dollop of ghee, served with bread or pav. In this blog post, we will take you
on a culinary journey to discover the authentic taste of Kolhapuri Misal,
explore its traditional recipe, and answer some frequently asked questions
about this beloved dish.
Kolhapuri Misal: A Gastronomic Adventure
1.
Misal Pav:
The Iconic Street Food: Misal Pav, especially the Kolhapuri variant, is
considered one of the iconic street foods of Maharashtra. It is a spicy, tangy,
and savory treat that leaves a lasting impression on anyone who tastes it.
2.
A Tale of
Two Layers: Kolhapuri Misal is typically served in two parts - the first layer
is the spicy gravy made from a flavorful blend of spices and sprouted lentils,
and the second layer is the farsan, which adds a delightful crunch to the dish.
Kolhapuri Misal Recipe:
Ingredients:
For the sprouts:
- 1 cup mixed sprouts (moth beans, mung beans,
chickpeas, etc.)
- 2 cups water
- A pinch of baking soda
For the gravy:
- 2 tablespoons oil
- 1 large onion, finely chopped
- 2-3 garlic cloves, minced
- 1-inch ginger, grated
- 2 tomatoes, chopped
- 2 tablespoons Kolhapuri Misal masala (or substitute
with garam masala and red chili powder)
- 1 teaspoon cumin seeds
- A pinch of asafoetida (hing)
- Salt to taste
- Water as needed
For the topping (farsan):
- 1 cup mixed farsan (sev, chiwda, etc.)
- Chopped coriander leaves for garnish
Instructions:
1.
Preparing
the sprouts:
·
Rinse the
mixed sprouts thoroughly and soak them in water for 8 hours or overnight.
·
Drain the
water and transfer the sprouts to a colander. Allow them to sprout for another
8-12 hours.
·
Boil the
sprouts with a pinch of baking soda and water until they are soft and cooked.
Drain and set aside.
2.
Making the
gravy:
·
Heat oil in
a pan and add cumin seeds and asafoetida. Once the cumin seeds splutter, add
chopped onions and sauté until they turn golden brown.
·
Add minced
garlic and grated ginger. Sauté for a minute until the raw smell disappears.
·
Mix in the
chopped tomatoes and cook until they become soft and mushy.
·
Add
Kolhapuri Misal masala and salt. Stir well and cook the masala for a few
minutes.
·
Add the
cooked sprouts to the masala and mix them well. Add water as needed to adjust
the consistency of the gravy. Simmer for 5-10 minutes.
3.
Assembling
the Misal:
·
In a
serving bowl, ladle the prepared spicy gravy.
·
Top it with
a generous amount of mixed farsan for that much-loved crunch.
·
Garnish
with chopped coriander leaves.
Misal Pav FAQ's:
Q: Is Kolhapuri Misal extremely spicy?
A: Yes, Kolhapuri
Misal is known for its spiciness. However, you can adjust the spiciness
according to your taste preferences.
Q: Can I make Kolhapuri Misal without sprouts?
A: While
sprouts add a unique flavor and texture to the Misal, you can make it without
sprouts by using other ingredients like boiled potatoes or mixed beans.
Q: What bread is typically served with Misal?
A: Misal is
traditionally served with pav (Indian bread rolls) or sliced bread.
Conclusion:
Kolhapuri Misal is not just a dish; it is an experience that tantalizes the taste buds and leaves you craving for more. Its perfect balance of spices and textures makes it an all-time favorite among food enthusiasts. The richness of flavors and the fiery spice of Kolhapuri Misal is sure to make your taste buds dance with joy. So, why wait? Embark on a flavorful journey and indulge in the delectable world of Kolhapuri Misal!