Kolhapuri Missal | कोल्हापुरी मिसळ | Misal Pav | Sanjeev Kapoor Khazana

Popular among all, the Kolhapuri Missal is among the favourite menu items ordered by for its fiery taste and the way it fills you up.
KOLHAPURI MISSAL
Ingredients
1 cup sprouted moth beans (matki), blanched with turmeric powder and salt
2 medium onions
½ dried coconut
1 tbsp cumin seeds
2 star anise
10-12 black peppercorns
7-8 green cardamoms
1 black cardamom
1 inch cinnamon stick
1 tsp white sesame seeds
1 tbsp coriander seeds
1 tsp poppy seeds (khas khas)
8 tbsps oil
2 inch ginger, roughly chopped
12-15 garlic cloves
1 tsp mustard seeds
2-3 green chillies, chopped
2 medium onions, chopped + for serving
Salt to taste
8-10 curry leaves
1 tsp turmeric powder
2 tsps Kashmiri red chilli powder
2 tsps + 1 tbsp misal masala
2 tbsps chopped fresh coriander leaves + to sprinkle
Readymade potato sabzi for serving
Farsan to sprinkle
Lemon wedges for serving
Yogurt for serving
White bread slices for serving
Method
1. Slit the onions without cutting through and char on direct heat. Set aside.
2. Similarly char the dried coconut on direct heat. Set aside.
3. Heat a nonstick pan. Add cumin seeds, star anise, black peppercorns, green cardamoms, black cardamom, cinnamon, white sesame seeds, coriander seeds and dry roast for a minute.
4. Add poppy seeds and roast for 30 seconds. Take the pan off the heat and set aside to cool.
5. Heat 2 tbsps oil in the same nonstick pan. Add ginger, garlic cloves and sauté till golden brown.
6. Transfer the dry roasted spices in a blender jar, add garlic, ginger and the charred coconut.
7. Peel the charred onions and add to the blender jar. Add ½ cup water and grind to a fine paste.
8. Heat 2 tbsps oil in a pan. Add mustard seeds and once they start to splutter, add green chillies and sauté for 30 seconds.
9. Add chopped onions, salt and sauté till golden brown. Add curry leaves and sauté for a few seconds.
10. Add moth beans and mix well. Add ½ tsp turmeric powder, 1 tsp red chilli powder, 2 tsps misal masala and mix well.
11. Add ½ cup water and mix. Add coriander and mix well. Cover and cook on medium heat for 2-3 minutes.
12. For tarri, heat remaining oil in a pan. Add the ground mixture and sauté till oil separates.
13. Add remaining chilli powder, remaining turmeric powder, remaining misal masala and mix well.
14. Add 3 cups water and boil for 4-5 minutes. Add salt and mix well.
15. For serving, take potato sabzi in a serving plate, add the cooked moth bean mixture on top.
16. Pour the prepared tarri on top. Sprinkle farsan and coriander on top of the misal.
17. Serve hot with chopped onion, lemon, yogurt extra tarri and bread slices.
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