Kolhapuri Misal Pav Recipe
A vegetarian North Indian Recipes recipe with coriander (dhania) seeds, cumin seeds (jeera), dry coconut (kopra) - shredded. Ready in 2h 30m, serves 2.
Curated byKavya Sharma🇮🇳
Instructions
15 steps- 1
To begin with the Kolhapuri Misal Pav, we have to first make the Kolhapuri masala, dry roast coriander seeds, cumin seeds, dry shredded coconut, black peppercorn, cloves , fennel seeds, sesame seeds
coriander (dhania) seeds(2 tablespoon)cumin seeds (jeera)(2 tablespoon)dry coconut (kopra) - shredded(2 tablespoon)whole black peppercorns(1 teaspoon)fennel seeds (saunf)(1/2 teaspoon)sesame seeds (til seeds)(1 tablespoon)mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon)kolhapuri masala(2 tablespoon)cloves garlic(2)kolhapuri masala(2 teaspoon)fresh coconut - shredded(1 tablespoon)cumin seeds (jeera)(1/2 teaspoon) - 2
Cool them for a while and grind them to fine powder
red chilli powder(1/2 teaspoon)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1/2 teaspoon) - 3
Now for the Usal, in a pan add oil and once it gets heated add mustard seeds, cumin seeds and when they splutter add asafoetida and curry leaves
coriander (dhania) seeds(2 tablespoon)cumin seeds (jeera)(2 tablespoon)fennel seeds (saunf)(1/2 teaspoon)sesame seeds (til seeds)(1 tablespoon)mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon)asafoetida (hing)(1/4 teaspoon)curry leaves(5)pinch asafoetida (hing)(1)cumin seeds (jeera)(1/2 teaspoon) - 4
Now add onions and once onions turn golden add peanuts, sprouted matki, potato, green chillies, turmeric powder, red chili powder, salt and kolhapuri masala
red chilli powder(1/2 teaspoon)green chillies - chopped(2)salt - as requiredkolhapuri masala(2 tablespoon)raw peanuts (moongphali) - roasted(1 tablespoon)potato (aloo) - boiled(1)onion - finely chopped(2)kolhapuri masala(2 teaspoon)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1/2 teaspoon)onion - finely chopped(1)raw peanuts (moongphali) - fried(3 teaspoon) - 5
Mix well and add 5-6 cups of water and cook on medium heat
- 6
See to that the sprouts are cooked and are tender, once everything is cooked add tamarind pulp and keep it in low flame for 2 minutes
bean sprouts(1 cup)tamarind paste(1/2 teaspoon)tamarind paste(1 teaspoon) - 7
For Rassa or Kat (Spicy Gravy), heat oil in a pan and add cumin seeds and once they splutter add cinnamon stick, asafoetida, garlic cloves, ginger, chopped onions and shredded coconut
coriander (dhania) seeds(2 tablespoon)cumin seeds (jeera)(2 tablespoon)dry coconut (kopra) - shredded(2 tablespoon)fennel seeds (saunf)(1/2 teaspoon)sesame seeds (til seeds)(1 tablespoon)mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon)asafoetida (hing)(1/4 teaspoon)green chillies - chopped(2)onion - finely chopped(2)tomato - finely chopped(1)pinch asafoetida (hing)(1)cloves garlic(2)ginger - finely chopped(1 teaspoon)inch cinnamon stick (dalchini)(1)fresh coconut - shredded(1 tablespoon)cumin seeds (jeera)(1/2 teaspoon)onion - finely chopped(1)tomato - finely chopped(1) - 8
Saute it till onions gets translucent
onion - finely chopped(2)onion - finely chopped(1) - 9
Add tomatoes, red chilli powder, kolhapuri masala and cook it for another 2 minutes
red chilli powder(1/2 teaspoon)kolhapuri masala(2 tablespoon)tomato - finely chopped(1)kolhapuri masala(2 teaspoon)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1/2 teaspoon)tomato - finely chopped(1) - 10
Cool the mixture completely and grind to a smooth paste
tamarind paste(1/2 teaspoon)tamarind paste(1 teaspoon) - 11
If needed add some water
- 12
Heat oil in another pan; add turmeric powder, kat paste, tamarind pulp, salt and 1 to 1 1/2 cups of water
red chilli powder(1/2 teaspoon)salt - as requiredtamarind paste(1/2 teaspoon)tamarind paste(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1/2 teaspoon) - 13
Mix well and bring it to boil and simmer for 5 minutes
- 14
Now to serve the Kolhapuri Usal Pav, in a serving bowl transfer the gravy and add some Farsan and sprouts, now pour the gravy and top it with chopped onion, tomato, cilantro and save
bean sprouts(1 cup)green chillies - chopped(2)kolhapuri masala(2 tablespoon)onion - finely chopped(2)tomato - finely chopped(1)ginger - finely chopped(1 teaspoon)kolhapuri masala(2 teaspoon)onion - finely chopped(1)tomato - finely chopped(1) - 15
Serve the Kolhapuri Usal with some hot pav toasted in butter as a Delicious Tea Time Snack for Kids after School
kolhapuri masala(2 tablespoon)kolhapuri masala(2 teaspoon)
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Kolhapuri Misal Pav Recipe
A vegetarian North Indian Recipes recipe with coriander (dhania) seeds, cumin seeds (jeera), dry coconut (kopra) - shredded. Ready in 2h 30m, serves 2.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
15 steps- 1
To begin with the Kolhapuri Misal Pav, we have to first make the Kolhapuri masala, dry roast coriander seeds, cumin seeds, dry shredded coconut, black peppercorn, cloves , fennel seeds, sesame seeds
coriander (dhania) seeds(2 tablespoon)cumin seeds (jeera)(2 tablespoon)dry coconut (kopra) - shredded(2 tablespoon)whole black peppercorns(1 teaspoon)fennel seeds (saunf)(1/2 teaspoon)sesame seeds (til seeds)(1 tablespoon)mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon)kolhapuri masala(2 tablespoon)cloves garlic(2)kolhapuri masala(2 teaspoon)fresh coconut - shredded(1 tablespoon)cumin seeds (jeera)(1/2 teaspoon) - 2
Cool them for a while and grind them to fine powder
red chilli powder(1/2 teaspoon)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1/2 teaspoon) - 3
Now for the Usal, in a pan add oil and once it gets heated add mustard seeds, cumin seeds and when they splutter add asafoetida and curry leaves
coriander (dhania) seeds(2 tablespoon)cumin seeds (jeera)(2 tablespoon)fennel seeds (saunf)(1/2 teaspoon)sesame seeds (til seeds)(1 tablespoon)mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon)asafoetida (hing)(1/4 teaspoon)curry leaves(5)pinch asafoetida (hing)(1)cumin seeds (jeera)(1/2 teaspoon) - 4
Now add onions and once onions turn golden add peanuts, sprouted matki, potato, green chillies, turmeric powder, red chili powder, salt and kolhapuri masala
red chilli powder(1/2 teaspoon)green chillies - chopped(2)salt - as requiredkolhapuri masala(2 tablespoon)raw peanuts (moongphali) - roasted(1 tablespoon)potato (aloo) - boiled(1)onion - finely chopped(2)kolhapuri masala(2 teaspoon)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1/2 teaspoon)onion - finely chopped(1)raw peanuts (moongphali) - fried(3 teaspoon) - 5
Mix well and add 5-6 cups of water and cook on medium heat
- 6
See to that the sprouts are cooked and are tender, once everything is cooked add tamarind pulp and keep it in low flame for 2 minutes
bean sprouts(1 cup)tamarind paste(1/2 teaspoon)tamarind paste(1 teaspoon) - 7
For Rassa or Kat (Spicy Gravy), heat oil in a pan and add cumin seeds and once they splutter add cinnamon stick, asafoetida, garlic cloves, ginger, chopped onions and shredded coconut
coriander (dhania) seeds(2 tablespoon)cumin seeds (jeera)(2 tablespoon)dry coconut (kopra) - shredded(2 tablespoon)fennel seeds (saunf)(1/2 teaspoon)sesame seeds (til seeds)(1 tablespoon)mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon)asafoetida (hing)(1/4 teaspoon)green chillies - chopped(2)onion - finely chopped(2)tomato - finely chopped(1)pinch asafoetida (hing)(1)cloves garlic(2)ginger - finely chopped(1 teaspoon)inch cinnamon stick (dalchini)(1)fresh coconut - shredded(1 tablespoon)cumin seeds (jeera)(1/2 teaspoon)onion - finely chopped(1)tomato - finely chopped(1) - 8
Saute it till onions gets translucent
onion - finely chopped(2)onion - finely chopped(1) - 9
Add tomatoes, red chilli powder, kolhapuri masala and cook it for another 2 minutes
red chilli powder(1/2 teaspoon)kolhapuri masala(2 tablespoon)tomato - finely chopped(1)kolhapuri masala(2 teaspoon)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1/2 teaspoon)tomato - finely chopped(1) - 10
Cool the mixture completely and grind to a smooth paste
tamarind paste(1/2 teaspoon)tamarind paste(1 teaspoon) - 11
If needed add some water
- 12
Heat oil in another pan; add turmeric powder, kat paste, tamarind pulp, salt and 1 to 1 1/2 cups of water
red chilli powder(1/2 teaspoon)salt - as requiredtamarind paste(1/2 teaspoon)tamarind paste(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1/2 teaspoon) - 13
Mix well and bring it to boil and simmer for 5 minutes
- 14
Now to serve the Kolhapuri Usal Pav, in a serving bowl transfer the gravy and add some Farsan and sprouts, now pour the gravy and top it with chopped onion, tomato, cilantro and save
bean sprouts(1 cup)green chillies - chopped(2)kolhapuri masala(2 tablespoon)onion - finely chopped(2)tomato - finely chopped(1)ginger - finely chopped(1 teaspoon)kolhapuri masala(2 teaspoon)onion - finely chopped(1)tomato - finely chopped(1) - 15
Serve the Kolhapuri Usal with some hot pav toasted in butter as a Delicious Tea Time Snack for Kids after School
kolhapuri masala(2 tablespoon)kolhapuri masala(2 teaspoon)
Rate this recipe
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