KOLHAPURI MISAL PAV | मिसळ पाव | काटा किर्रर्र........

"Misal Pav" (Mixture and Bun or Bread).I would call it a fushion recipe as it has Gravy from Maharashtra,India and Bread /Bun that is introduced to Indians by Westerns.Along the time,it has become a very authentic recipe of Maharashtra.It makes a great weekend brunch, party menu and memorable family time who spend together to enjoy this awesome,spicy and tasty food.

"Misal" (मिसळ ) means Mixture (Noun) or "To Mix" (Verb).It is called Misal because, many things are mixed together and eaten along with Bread or Bun.This misal traditionally has Farsan (Indian Savory Snack),Pohe,Moth bean Usal (Matakichi Usal), Tarri or Katt (Spicy gravy),chopped Onioons,Cilantro and Sev or Bhujia.But what I believe is one can make one's own Misal (Mixture) as per one's convinence and likes.

If you go to Misal Stalls in Maharashtra, you will be served an extra mug of Tarri along with your Misal Plate. 

काटा किर्रर्र (Kaata Kirr....) - Kaata means Spike.You feel as if you are being stung because of spiciness of the tarri. Kirr is just to express the extremity.Hence Kaata Kirr...is just an expression of spiciness of Misal

I have made my own Misal here by not adding Farsan and Pohe because I chose not to go with fried and carbs.But, again you can always have those in Misal you make :)

INGREDIENTS : 

• FOR MATKI CHI USSAL or MOTH BEAN USAL - 

1. 1 Cup Moth beans(Soaked for 10 to 12 hours and cooked)
   

       

1. Oil - 3 Tbsp 
2. Cumin and Custard Seeds - Tsp each
3. Hing and Turmeric Powder - 1/2 Tsp each)
4. Red Chili Powder - 1 Tbsp
5. Kanda Lasun Masala - 1 Tbsp
6. Cumin and Coriander Powder - 1 Tsp each
7. Salt for Taste
8. Goda Masala or Garam Masala - 1 Tbsp (Optional)

• FOR MAKING KATT/TARRI

1. Oil - 1/2 Cup or 80 ml
2. Tomato Puree - 1-1/2 Cup
3. Onion Paste - 1 Cup
   

                                                                                                                                                                   

1. Cardmom - 1
2. Bay Leaves - 5
3. Red Chili Powder - 2 Tbsp
4. Kanda Lasun Masala - 2 Tbsp
5. Cumin and Coriander Powder - 1 Tsp each
6. Minced Garlic - 1 Tsp
7. Minced Ginger - 1/4 Tsp
8. Salt for Taste
9. Goda Masala or Garam Masala - 1 Tbsp (Optional)
10. Cilantro  - Chopped for garnishing

• PREPARING MISAL DISH

1. Farsan - 2 Cups or You can Use Pohe.Pohe Recipe is available here.
2. Sev or Bhujia - As needed for garnishing.
3. Cilantro and Onions - Chopped, 1/2 Cup each
4. Lemon or Lime 
5. Bread or Bun 

STEPS : 

• MATKI CHI USAL - 

1. Soak Moth bean over night or around 10 to hours.NOTE : If you want you can always sprout the beans before cooking.I have not srouted them.But,using soaked ones is good too.If you are making for party or so, it really saves the time.
   
2. After that pressure cook them for 1 to 2 whistles. 
   
3. In a Pan,heat oil.Add Cumin and Mustard Seeds,Once they are fried well, add Hing,Turmeric Powder,Cumin and Coriander Powder,Kanda Lasun Masala,Garam Masala,Red Chilli Powder,Salt and fry everthing well in the oil.
4. Now pour cooked Moth Beeans/matki and let it cook for around 10 minutes on medium flame with lid covered.
   

• TARRI/KATT/SPICY GRAVY
  

1. Heat the oil (1/2 Cup).Add Onion Paste and Salt.Let it fry until golden brown.
2. Now add Cardmom,Bay leaves,Red Chili Powder,kanda Lasun Masala, Cumin and Coriander Powder,Goda/Garam Masala Powder and sautee until spices are fried.
3. Now add Tomato Puree.Let all the mixture cook for 3 to 5 minutes on little more than medium heat.You should see that mixture is thickening,there by leaving oil
4. Now add 5 cups or around 800 ml of Water.
5. Add Garlic anf Ginger and let this cook for 8 to 10 minutes on medium heat

• ARRANGING MISAL DISH

1. In a bowl, first add Farsan or Pohe (You can use both).Just to remind here again, I have not used them.
2. Now add,Matki chi Ussal.
   
3. Now add Tarri/Katt /Spicy Gravy.
   
4. Garnish with Chopped Onions,Cilantro and Sev/Bhujia
   
5. Serve with Bread/Bun and a Pieace of Lime/Lemon and with extra Tarri as shown in the pic below.
   

TIPS : 

• You can always adjust the taste  and spiciness of Tarri/Katt accosring to how you like
• Let Ussal be little Thick.
• Keep Plenty of wate or Curd/yogurt or Butter Milk next to you while eating, because it almost brings smoke in your ear.And yes....a Napkin tooo,to wipe your nose :)
• As I have said before,it your choice to add or omit the items to make your own special Misal :)