Kohlapuri Misal Pav

Ingredients for Kohlapuri Misal Pav

A. For Pav

Buns (Pav) - 6 pieces (for 2 persons)
Butter - 2 tsp (to roast the buns)

B. For Usal

Moth beans
Boiled Potato
Onion
Ginger+Garlic paste
Garam Masala
Turmeric powder
Red Chili Powder
Curry Leaves
Mustard Seeds
Asafoetida
Salt
Oil

C. For Gravy

Onion
Tomato
Dried Coconut
Ginger + Garlic Paste
Red Chili Powder
Coriander Powder
Cumin Powder
Turmeric Powder
Coriander leaves
Sugar
Oil
Salt

D. For garnishing

Mixed Farsan
Beaten Curd
Onion
Coriander Leaves
Lemon

Method for cooking Kohlapuri Misal Pav

Making gravy:
First we have to make the gravy. The gravy should be thin.

1. Heat oil in pan. Don’t take much oil. You just need 1 table-spoon full to fry onion until it gets slight golden brown color.

2. Add ginger-garlic paste and fry for 2-3 minutes. Add grated coconut to it and fry again for few minutes until it gets burnt.

3. Add chopped tomato and fry until it get mashed well. Fry for 5 minutes until you see a pulpy mixture in the pan. Take it out of the oven. Cool it down. Grind the mixture to have a smooth paste. 

4. Take 2 table-spoon of this paste aside. It will be used in making Usal.

5. Heat the frying pan again. Pour rest of the paste to pan. Let it be boiled for 3-4 minutes.

6. Add chili powder, turmeric powder, garam masala and salt. Mix well and cook for 3-4 minutes.

7. Now add water (3 cups) and boil it for 10 minutes until you see a thickly paste.

8. At the end, add coriander leave. Stir well and take out of the oven.

Usal:

1. We need to sprout the moth beans first. To do that we have to soak it overnight – at least 6-7 hours in water. Drain the excess water and keep aside.

2. Steam the beans in pressure cooker for 10 minutes. Don’t forget to add salt while boiling the beans. 

3. Heat oil in a frying pan and add mustard seeds. Fry for few minutes until it crackles. You need to add asafoetida and curry leaves powder at this point of time.

4. Add onion and fry for few minutes – until it get soft. Add ginger-garlic paste and fry till you feel the raw smell.

5. Add that paste which you prepared for gravy. Saute for few minutes.

6. Add moth beans. Stir for 5 minutes.

7. Now add turmeric powder, red chili powder, garam masala and salt. Fry for few minutes.

8. Add water (1 cup is enough) and cover the pan with a lid. Let it be cooked for 7-8 minutes – until it becomes less-gravy.   

Roasting the buns:

Cut the each bun into 2 pieces. Apply little butter in one side of the bun pieces. Roast them on hot pan. You can skip the step of applying butter on bun. Roast them till they stay soft.

Garnishing:

9 layered garnishing is required for an ideal missal pav.

Layer 1: 1 ladle of Usal

Layer 2: 1 ladle of gravy

Layer 3: 3-4 tbsp of poha

Layer 4: 2-3 tbsp of beaten curd

Layer 5: Chopped onion

Layer 6: Chopped Coriander leaves

Layer 7: You can squeeze Lemon at this layer.

Layer 8: 2 tbsp Mixed Farsan

Layer 9: If you skip the layer 7, you must squeeze lemon at this stage.