Womeniya magazine

Kolhapuri Missal
Mar 21, 2017 | Recipes | Heramba Enterprises
Kolhapuri Missal

INGREDIENTS
1) Sprouted Matki / Moth beans = 1 cup
2) Potato= 1 no (Cut into small cubes)
3) Finely chopped onion = 1 cup
4) Roasted peanut = ½ cup
5) Turmeric powder = ½ tsp
6) Tamarind paste = 1 tsp
FOR MASALA PASTE
1) Dry grated coconut = 4 tbsp
2) Fried onion paste = 3 tbsp
3) Kolhapuri masala = 3 tbsp
4) Oil = 2 tsp
FOR TADAKA
1) Cumin seed = ½ tsp
2) Mustard seed = 1 tsp
3) Asafoetida (Hing)= ½ tsp
4) Oil= 2 tsp
METHOD PREPARATION
...Heat oil in a pan. Add grated coconut and Kolhapuri masala. Sauté till the coconut turns brown. Then add fried onion.
1) Heat oil in a pan. Add mustard seeds, cumin seeds, hing and then add chopped onion. Sauté till onion get translucent. Add turmeric powder.
2) Add peanuts, sprouts, potatoes, masala paste and salt.mix the mixture.
3) Now add 4-5 cups of water and cook in medium flame. Cook till sprouts and potatoes turns tender.
4) Add tamarind paste and jaggary, cook for 5 min.Your missal gravy ready.
TO ASSEMBLE
Missal gravy, finely chopped onions, farsan or Sev chivada, chopped coriander and lemon.
Take a bowl. Add one ladle of Missal gravy, then add farsan, chopped onions, chopped coriander on the missal gravy.

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