Jhanjhanit... Kolhapuri Missal Pav

This particular recipe forms the soul of Kolhapur...Yummy the fun lies in mixing the gravy which is known a
" Cutt "  and sprout mixture which is known as " ussal " in Marathi and then relishing them with raw onion, coriander and farsan ... how can i forget to squeeze fresh lemon juice over it .... want some more"Cutt " HMMM guess that makes the taste even more awesome :)

Ingredients :-

For Gravy " Cutt " :

1.Kolhapuri Kanda-Lasun masala ( Goda masala ) - 1 1/2 tbsp.
2.Ginger-Garlic-Green chilly paste - 1 tbsp.
3.Plain chilli powder - 1 tbsp.
4.Curry leaves - 5 to 6 nos
5. Garam masala - 1 tbsp.
6.Lemon - as required
7.Pureed Tomato paste - 3 tbsp.
8.Finely chopped tomatoes - 1 large or 2 medium
9.Finely chopped onions - 1 large or 2 medium
10.Oil - 3 tbsp.
11.Salt to taste
12.Water 2 1/2 cups

For Sprout mixture " Ussal " :

1.Kolhapuri Kanda-Lasun masala ( Goda masala ) - 2 tsp.
2.Plain chilli powder - 2 tsp.
3.Curry leaves - 3 to 4 nos
4. Garam masala - 1 tsp.

5.White peas soaked overnight sprouted - 1 cup

6. Chawli ( moth bean ) soaked overnight sprouted - 1 cup
7. Moong soaked overnight sprouted - 1 cup
8.Oil - 1 1/2 tbsp.
9.Turmeric powder - 1/2 tsp.
10.Mustard seeds - 1 tsp.
11. Asafoetida - 1 pinch
12.Salt to taste
13.Water 1/2 cup

For Topping :

1.Finely chopped coriander
2.Finely chopped onions
3. Farsan
4. Sev





Methodology :-

Gravy :

1) Heat oil in pan, add curry leaves to it, saute it for a while

2) Add chopped onions to it, saute it till the onion changes slightly in colour

3) Add Ginger-Garlic-Green chilly paste and saute it for a while

3) Add chopped tomatoes, saute it for a while

4) Add plain chilly powder, Kolhapuri kanda-Lasun masala, garam masala one by one followed by salt, saute them all for a minute

5) Finally add Pureed tomato paste, mix well

6) Then add water and boil it with closed lid for sometime

7) Squeeze lemon juice and let it simmer for 10 minutes more

Sprout mixture :

         Heat oil in pan, add curry leaves, then add mustard seeds and asafoetida. When the seeds splutter add all the sprouts, then add turmeric powder with goda masala, chilly powder, garam masala, and salt and mix. Add half cup water and cook till the sprouts are ready


For serving :

1.Place some farsan in serving bowl, put some sprout mixture over it, pour some of the gravy on top. Serve some gravy in separate bowl too ( so that the guest can enjoy some extra gravy as sprouts & farsan absorb some amount of water and the missal can turn dry in sometime )

2.Top it up with chopped coriander, sev also chopped onion and extra lemon if desired, serve hot with freshly baked pav

Note :

1.Any desired sprouts could be added, have mentioned just few suitable
2.The usage of chilly powder could be reduced or increased based on individual taste