Tuesday, May 22, 2012

Kolhapuri Misal

Time 45 min
For Rassa / Curry
Matki / moth beans Sprouted 2 cups
Potato peeled cut into cubes 1/2 cup
Finely chopped onion 2 medium size
Finely chopped tomato 2 medium size
5 in 1 masala 1 tsp or ginger garlic paste 1 tsp
Red chili powder / Kolhapuri masala 2 tsp
Turmeric powder 1/4 tsp
Garam masala 1/4 tsp
Water 2.1/2 to 3 cups
Coriander 1 tsp for garnishing
Oil 3 tsp
Salt to taste

Whole garam masala = 1 inch cinnamon-1 cardamom-2 cloves - 4-5 pepper seeds

For making Misal
All in one Farsan 250 gms or 2 cups
Finely chopped onion 1 big size
Coriander for garnishing 1tsp

Heat oil in pan, add whole masala, after 1 min add onion and tomato, saute till onion turns golden brown. Then add white masala, 5 in 1 masala or ginger garlic paste. Fry and mix well for about 3-4 min. Then add sprouts, fry well for 5-6 min, then add Red chili powder / Kolhapuri masala, Turmeric powder, Garam masala fry for about 2-3 min. Stir fast to avoid burning. Now add water and salt. Mix well. Cook on low flame for about 15 min till sprouts are cooked properly. Sprouts take time to cook so u can use pressure cooker and wait for 1 /2 whistle. Switch off the flame and remove steam of pressure cooker to avoid overcooking.

Actual Misal
Take curry in bowl add farsan, chopped onion, coriander. Serve with bread.


I always use pressure cooker for cooking sprouts, it saves lot of time.

Along with whole masala u can use curry leaves also.

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