Kolhapuri Misal
Misal or Kolhapuri Misal is a signature dish of Kolhapur
(Maharashtra), an all-time favourite of many people across the length and
breadth of the country, very popular Maharashtrian recipe of mixed sprouted
legumes. Misal means a mixture, this dish is loaded with protiens and hence, full
of nutrition. It takes about a day for sprouting various legumes and this
recipe is finger licking good. Misal is generally served with bread and hence,
popularly known as MisalPaav too.
In many places, Misal is a concoction of lots of oil and spices. Some places, they add potatoes too. You can lessen the oil and spice in the homemade version.I have eaten Misal from Bhigwan as well as Panhala, Kolhapur. I used to love the Misal cooked by my mother and prefer the homemade version.
In many places, Misal is a concoction of lots of oil and spices. Some places, they add potatoes too. You can lessen the oil and spice in the homemade version.I have eaten Misal from Bhigwan as well as Panhala, Kolhapur. I used to love the Misal cooked by my mother and prefer the homemade version.
Ingredients
Green Moong (whole)/Green Gram – 50 gms
Green Chana (whole)/Green Chick Peas – 50 gms
Brown Chana (whole)/Brown Chick peas – 50 gms
White peas (Whole) – 50 gms
Masoor, Masur (Whole)/Red Lentil – 50 gms
Lobia/Black eyed peas (Whole) - 50
Matki/Moth Bean – 100 gms
Water – 1 litre for soaking and about 1 litre for
cooking
Onions – 2 nos
Tomato – 2 nos
Oil – Half cup
Mustard seeds – ½ teaspoon
Salt – As per taste
Kanda Lasun Masala – 2 teaspoon
Chopped Coriander Leaves – 2 teaspoons
Turmeric Powder – 1 teaspoon
Raw Groundnuts (optional) – 50gms
Curry Leaves (Optional) – 10-12 nos
Kokum (Optional) -2-3 nos
Ginger – 1 inch piece
Garlic – 10-12 cloves
Dried Coconut – 1 inch piece
Farsaan (Mixed Bhujia) – For topping
Lemon slices – As per taste/requirement
Chopped onions, tomatoes, fresh coriander for
garnish
Method
Clean all the whole legumes/pulses and soak in water for
about 7-8 hours minimum. Strain all water after 8 hours, and spread them on dry
cloth to soak up all water. Tie the matki in a dry soft cloth and keep in a
container and cover it. After about 7-8 hours, remove from the cloth, wash well
and sprouts are ready for cooking. Chop onions and tomatoes fine. Grind
together ginger, garlic and dry coconut coarsely.
Heat oil in a pan and add mustard seeds and curry leaves.
Add groundnuts. Once the mustard seeds splutter, add onions and fry till they
turn transluscent. Now add the sprouts, turmeric powder, salt and stir well for
about 2 minutes. Add 3 cups of water, cover with lid and allow to cook for
about 20 minutes. Add coarsely ground ginger garlic coconut mixture, kanda
lasun masala, chopped tomato, coriander leaves and cook for 10 more minutes.
Add some more water as required. Misal needs to have a curry so water needs to
be added accordingly.
Misal is ready to be served and tastes best topped with Farsaan,
chopped onion, tomatoes and coriander leaves and lemon slice. Misal is
generally served with bread (Paav).
Note
The sprouting time may differ as per seasons.
During summers, sprouting will be faster. In winters, you can keep the tied lentils/legumes
in a casserole so as to aid sprouting. You may vary legumes of your choice. In many cities across India, you get a mix of various sprouted legumes, you may use that too.
Preparation time is about 16-18 hours (including sprouting time). This quantity is enough for 5-6 people.
Preparation time is about 16-18 hours (including sprouting time). This quantity is enough for 5-6 people.
Kanda Lasun Masala - It is like Kolhapuri Kala
Masala, a mix of red chili powder+garam masala+onion+garlic.
