Kolhapuri Misal

Misal is a popular spicy dish from Maharashtra, a western state in India. It is popular Mumbai street food. Misal means mixture. Misal is prepared with sprouted moth beans, over which a flavorful watery gravy called Rasa is poured, topped with farsan (fried lentil snacks), it is served with toasted pav(roll). 

Ingredients:

2 Cups sprouted moth beans or mung beans

5 cups water

2 tablespoons peanut oil

3-4 green chili, slit

2 teaspoon ginger-garlic paste

For Paste:

3 shallots

4 cloves garlic

1 teaspoon peanut oil

For Dry Masala:

To dry roast:

1 Tablespoon coriander

1 teaspoon cumin

1 teaspoon sesame seeds

1 teaspoon poppy seeds

1/2 teaspoon mustard seeds

1/2 teaspoon carom(ajwain) seeds

6-7 dried red chili

To roast in 1 teaspoon oil:

1 bay leaf

2 cardamom

1 black cardamom(badi elaichi)

1/2 inch cinnamon stick

1 star anise

1 mace (javitri)

1 pinch nutmeg

2-3 black stone flower (Dagad Phool)

1/4 teaspoon kasoori methi

5 slices dry coconut

1/2 teaspoon turmeric

2 teaspoons Kashmiri chili powder

1 teaspoon asafoetida

For Batata:

1 Tablespoon peanut oil

3-4 green chili

3 cloves garlic

1 teaspoon salt

1/4 teaspoon turmeric

2 medium potatoes, boiled, peeled, and coarsely mashed

Method:

1. Rinse sprout. Place in a pan with 5 cups of water. Cover and  cook on medium heat. Add 2 teaspoon salt when it is half cooked. Cook until soft. Drain and reserve the water. Keep aside.

                                                        

                                                          

2. While the sprout is cooking; dry roast coriander, cumin, mustard, carom, poppy seeds, sesame seeds, red chili. Allow to cool.

                                                           

3. Heat 1 teaspoon peanut oil in a pan, roast dry coconut, bay leaf, cardamom, black cardamom, black peppercorn, star anise, clove, cinnamon, mace, black stone flower, kasoori methi and nutmeg. Allow to cool. 

                                                           

4. Powder them all together with turmeric, asafoetida and Kashmiri chili powder. Set aside.

                                          

                                                                   

5. Broil shallots and garlic until roasted. Allow to cool. Add 1 teaspoon oil and blend to make a paste or use mortar pestle. Set aside. 

                                        

6. In a saucepan, heat 1 Tablespoon oil on medium heat. Add 2-3 slit green chili. Add ginger-garlic paste, onion garlic paste and 2 tablespoons of the misal masala. Stir constantly for 2 minutes. Add 1/2 teaspoon turmeric powder. check for spice and add more misal masala if required.

                                          

                                                                 

7. Stir in the reserved sprout water. Add salt as required. Simmer on medium low heat for 30 minutes. You will see the oil separate from masala. Add more water if required. The ras should be thin. Add  a little Kolhapuri jaggery (brown sugar)

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8. While the gravy is simmering, place 3-4 green chili, 3 cloves of garlic and a teaspoon of salt in a mortar. Make a paste using the pestle.

9. Heat 2 teaspoons oil in a pan. Add 4-5 curry leaves, chili garlic paste, and 1/4 teaspoon turmeric. Sauté for a couple minutes. 

                                      

10. Add boiled potatoes and toss them together. Check for salt and add if required. Remove from stove and set aside.

                                                             

11. Toast buttered pav to serve.

                                                             

To serve: 

1. Place a tablespoon potato bhaji in a bowl.

                                                               

2. Spoon sprouted beans over the batata.

                                                               

3. Sprinkle farsan over the sprout.

                                        

4. Pour prepared ras over the misal. Enjoy with toasted pav and yogurt.

                                       

                                          

Kung Pao Tofu with Vegetables

Kung Pao Tofu  is a vegetarian version of the popular Chinese dish from the Sichuan province of China. Crispy tofu and vegetables drenched in a sweet and spicy sticky stir fry sauce is delicious served over rice or tossed with stir fry noodles.

Ingredients:

1 block of extra firm tofu, pressed, torn into chunks

2 Tablespoons corn starch

2 Tablespoons oil

salt and pepper to taste

1/2 red bell pepper, diced

3-4 mushrooms, diced

1/2 cup broccoli florets

2 stalks spring onion, sliced

sesame seeds for garnish

Kung Pao Sauce:

1/2 cup soy sauce

1/4 cup water

2 Tablespoons sesame oil

2 Tablespoons rice vinegar

2 Tablespoons brown sugar

4-5 Sichuan peppercorns 

2 cloves garlic, minced

1 inch ginger, minced

3-4 dried red chili(optional)

2 Tablespoons corn starch mixed with 2 Tablespoons cold water for slurry

Method:

1. Coat the tofu chunks with corn starch, oil and season with salt and pepper. Bake in air fryer at 350 for 15 minutes, until crispy and golden. Set aside.

                                      

2. Meanwhile, mix together the ingredients for the sauce, except the corn starch slurry.

                                                            

3. Heat wok on high and add 1 Tablespoon oil. Stir fry the diced vegetables and red chili if using quickly for about 4 minutes. Remove from wok and set aside. 

                                                             

4. In the same wok, add the prepared sauce and cook on low heat for about 8 minutes. Stir in the slurry and turn the stove off. You will have a thick stir fry Kung Pao sauce.

                                     

5. Now, add the stir fried vegetables and tofu. Toss to combine. 

                                     

6. Garnish with sliced spring onion, sesame seeds and crushed roasted peanuts. Serve over rice or stir fried noodles.

                                              

Notes:

Not everyone likes Sichuan peppercorn. They are tiny peppercorns that will numb your tongue when bitten on. This would take the edge of the spicy dishes from Sichuan province. I like the taste, but my husband doesn't like them. 

You can use Siracha sauce instead of the Sichuan peppercorn and avoid dried red chili.