Kolhapuri Misal Pav

Kolhapuri Misal Pav

Ingredients

Sprouted moth( Matki ) boiled 1 1/2 cups
Oil 5 tablespoons
Mustard seeds 1/2 teaspoon
Asafoetida 1/2 teaspoon
Turmeric powder 3/4 teaspoon
Salt to taste
Goda masala 1 1/2 teaspoons
Onions chopped 2 medium
Ginger 1/2 inch pieces
Garlic 4 cloves
Cinnamon 1 inch stick
Cloves 7-8
Cumin seeds 1 teaspoon
Coriander seeds 1 teaspoon
Dry coconut (khopra) grated 2 tablespoons
Tomato chopped 1 medium
Red chilli powder 2 teaspoons
Kokum petals 5-6

To serve

Farsan as required
Onions finely chopped 2 medium
Tomatoes finely chopped 2 medium
Fresh coriander leaves finely chopped 1/4 cup
Lemon wedges a few
Potato cubes deep fried 1 cup
Pav as required

Method

Heat 2 tbsps oil in a non stick pan. Add mustard seeds and ¼ tsp asafoetida.
When the seeds splutter add matki, ¼ tsp turmeric powder and salt and mix.
 Add ½ cup water and cook.
Heat 3 tbsps oil in another non stick pan. Add 1 tsp goda masala to the matki and mix.
Add onions to the second pan and sauté. Roughly chop garlic cloves and
ginger and add to the onions.
Add cinnamon, cloves and saute. Add cumin powder, coriander powder
and ¼ tsp turmeric powder and mix. Add dry coconut and sauté till
 coconut becomes golden. Add tomato and sauté for 2 minutes.
Transfer this mixture into a mixer jar, cool and grind to a fine paste
 with a little water.Heat ¼ cup oil in another non stick pan. Add ¼ tsp
 asafoetida, ¼ tsp turmeric powder and red chilli powder and sauté for 2 minutes.
Add the ground masala, 2 cups water, salt, kokum and mix.
Add salt and mix and bring it to a boil.Add ½ tsp goda masala and mix.
Simmer for 3-4 minutes.
To serve place some farsan in a serving bowl, put some matki
mixture over it, pour some of the gravy on top. Serve some
gravy in a separate bowl too.
Sprinkle onions, tomatoes, coriander leaves on top.
Serve immediately with fresh pav, lemon wedges and fried potatoes.