Ingredients: tablespoon Coriander (Dhania) Seeds, tablespoon Cumin seeds (Jeera), tablespoon Dry coconut (kopra) - shredded, teaspoon Whole Black Peppercorns, teaspoon Fennel seeds (Saunf), tablespoon Sesame seeds (Til seeds), cup Bean Sprouts, teaspoon Mustard seeds, teaspoon Cumin seeds (Jeera), teaspoon Asafoetida (hing), teaspoon Red Chilli powder, Green Chillies - chopped, Curry leaves, - as required, tablespoon Kolhapuri Masala, tablespoon Raw Peanuts (Moongphali) - roasted, Potato (Aloo) - boiled, teaspoon Tamarind Paste, Oil - as required, Onion - finely chopped, Tomato - finely chopped, pinch Asafoetida (hing), teaspoon Tamarind Paste, cloves Garlic, teaspoon Ginger - finely chopped, inch Cinnamon Stick (Dalchini), tablespoon Sunflower Oil, teaspoon Kolhapuri Masala, tablespoon Fresh coconut - shredded, teaspoon Cumin seeds (Jeera), teaspoon Turmeric powder (Haldi), teaspoon Red Chilli powder, Onion - finely chopped, Tomato - finely chopped, teaspoon Raw Peanuts (Moongphali) - fried, cup Sev, Vegetarian diet
Instructions: To begin with the Kolhapuri Misal Pav, we have to first make the Kolhapuri masala, dry roast coriander seeds, cumin seeds, dry shredded coconut, black peppercorn, cloves , fennel seeds, sesame seeds. Cool them for a while and grind them to fine powder.Now for the Usal, in a pan add oil and once it gets heated add mustard seeds, cumin seeds and when they splutter add asafoetida and curry leaves.Now add onions and once onions turn golden add peanuts, sprouted matki, potato, green chillies, turmeric powder, red chili powder, salt and kolhapuri masala. Mix well and add 5-6 cups of water and cook on medium heat.See to that the sprouts are cooked and are tender, once everything is cooked add tamarind pulp and keep it in low flame for 2 minutes.For Rassa or Kat (Spicy Gravy), heat oil in a pan and add cumin seeds and once they splutter add cinnamon stick, asafoetida, garlic cloves, ginger, chopped onions and shredded coconut. Saute it till onions gets translucent.Add tomatoes, red chilli powder, kolhapuri masala and cook it for another 2 minutes. Cool the mixture completely and grind to a smooth paste. If needed add some water.Heat oil in another pan; add turmeric powder, kat paste, tamarind pulp, salt and 1 to 1 1/2 cups of water. Mix well and bring it to boil and simmer for 5 minutes.Now to serve the Kolhapuri Usal Pav, in a serving bowl transfer the gravy and add some Farsan and sprouts, now pour the gravy and top it with chopped onion, tomato, cilantro and save.Serve the Kolhapuri Usal with some hot pav toasted in butter as a Delicious Tea Time Snack for Kids after School.