Kolhapuri Misal with Tarri/Kat

Kolhapuri Misal with Tarri/Kat

This dish needs no introduction if you are a Maharashtrian! Once you try this spicy and flavorful concoction, you are hooked for life. Back in my college days, we used to hang out in a small place called Girija. The had fantastic misal with 'pohe' and 'tarri' on their menu. We could never have enough of it. 

Normally I make simple misal at home, ie Usal/Farsan/Yogurt/Onion etc; but once in a while when I am really in a mood to cook, I make this Spicy Kolhapuri misal with "Tarri"- a spicy sauce to accompany the Misal, a specialty of Kolhapur.

I had bookmarked this recipe from many of my blogger friends: Chakli, Khaugiri, My Foodcourt, My Kitchen. Each of them have a great variation and click to share. 

I have adapted this recipe to suit my family's taste. So here is my version of the famous Tarri wala Kolhapuri Misal Pav:

First we have to sprout the Matki/Moth beans. Soak 1 cup moth beans for 5-6 hours in warm water, then drain and put them in a cloth/cloth bag in a covered colander overnight. The next day you will see beautiful sprouts. Pressure cook this - about 3 cups (1 cup matki will yield approx 3 cups sprouts). Once done you can proceed to make Usal.

Matki Usal

Usal: Take 1 tbsp oil in a pan and add mustard seeds. After they splutter add 1/2 tsp asofoetida, 1 tsp cumin seeds, 6-7 curry leaves, 1 tsp ginger garlic paste, 1 tsp turmeric powder, 1 tsp red chilli powder. Then add the pressure cooked matki. Add 1 tbsp jaggery and salt to taste. Cover and cook for 5 mins and set aside.

Pohe

Pohe: We have to make simple pohe to add in the Misal. Wash Pohe/Puffed rice. Set aside. In a pan take abt 3-4 tsp oil and add mustard seeds. When they splutter add 1/2 tsp asofoetida, 1 tbsp peanuts, 1 tsp turmeric powder, 1 tsp red chilly powder. Cover and cook for 4-5 mins on medium heat and set aside.

Tarri/Kat

Tarri/Kat for Misal: This is a spicy sauce to accompany the misal. Take 1 tbsp oil in a pan. Add 1 bay leaf and 1 stick of cinnamon and 2 tsp ginger garlic paste. Then add 1 tsp turmeric powder and 2 tsp or more of red chilli powder (according to desired level of spiciness) and 3-4 tsp of Kohlapuri Kanda Lasun Masala (these days its widely available in local Indian grocery stores) and 2 tsp of goda masala.Then add about a cup of Coconut Onion Masala. Saute and add 2 cups of water. Dilute the mixture and cook till oil floats on the top.

Kolhapuri Misal with Brown Bread!

Assemble the Misal: Take a bowl. Put a layer of Usal, On this put some pohe. Add Farsan or Chivda on this. Then add some chopped onion, boiled potato and cilantro.

Just before eating, add the tarri in the bowl, mix and enjoy with a side of pav (Since I am trying to eat healthy, I ate this with Brown Bread)!!!

This is my entry for US Masala/MharoRjasthan's Recipes: Bookmarked Tuesday Vol 19 Event.