MyMusingsSangSpeak-Pet Puja - Kolhapuri Misal

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.

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. 

Kanda Lasun Masala - It is like Kolhapuri Kala Masala, a mix of red chili powder+garam masala+onion+garlic. 

MyMusingsSangSpeak-Pet Puja- Matkichi Usal

Matkichi Usal

Sprout Time – Matkichi Usal is very popular sprouted legume vegetable in Maharashtra. Matki(Moth in Hindi, Moth Bean or Dew Bean in English) is a very tasty legume, full of nutrition. It takes about a day for sprouting Matki and it tastes too good. Matki sprouts form a very important ingredient for the Kolhapuri Misal too.

 Ingredients

Matki – 250 gms

Water – 1 litre for soaking and about 1½ cups for cooking

Onions – 2 nos

Tomato – 1 no

Oil – 2 tablespoons

Mustard seeds – ½ teaspoon
Salt - To Taste

Kanda Lasun Masala – 1 teaspoon

Chopped Coriander Leaves – 2 teaspoons

Turmeric Powder – ½ teaspoon

Raw Groundnuts (optional) – 50gms

Curry Leaves – 10-12 nos

Kokum(Optional) -2-3 nos

Method

Clean matki and soak in water for about 7-8 hours minimum. Strain all water after 8 hours, and spread the matki 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 matki sprouts are ready for cooking. Chop onions and tomatoes fine. 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 matki sprouts, turmeric powder, salt and stir well for about 2 minutes. Add a cup of water, cover with lid and allow to cook for about 10 minutes. Add kanda lasun masala, chopped tomato, coriander leaves and cook for 2 more minutes. Add water if required. Matki Usal is ready to be served and tastes best with Thalipeeth.

Note

The sprouting time may differ as per seasons. During summers, sprouting will be faster. In winters, you can keep the tied matki in a casserole so as to aid sprouting well.
You can sprout many other legumes too like green gram or green moong, red lentil or masoor and so on.
Kanda Lasun Masala -  It is like Kolhapuri Kala Masala, a mix of red chilly powder+garam masala+onion+garlic. You may use any good brand available in the market.