When in Kolhapur, do as the Kolhapuris do—indulge in some authentic Kolhapuri misal. Eating misal makes you feel like a dragon. It is so spicy that you think you’ll spew fire the moment you open your mouth! But it’s a staple dish in Kolhapur and almost all of Maharashtra. You’ll find restaurants selling Kolhapuri misal even in Mumbai. It’s the dish to look for on a boring, sleepy afternoon—it’ll wake you up at once!
Spice paste
2 tsp oil
2 onions, finely chopped
½ cup dried coconut, finely grated
1 tsp Kolhapuri masala (p. 26)
Curry
3 tbsp oil
1 tsp cumin seeds
1 tsp mustard seeds
1 small sprig fresh curry leaves
1 (medium) onion, finely chopped
½ cup peanuts, roasted
1½ cups mixed sprouts
1 (large) potato, finely diced
½ tsp turmeric powder
1 tsp salt or to taste
1 tsp tamarind pulp (p. 13)
2 tsp jaggery, grated
To serve
2 tbsp onion, finely chopped
2 tbsp tomato, finely chopped
½ tbsp fresh coriander leaves, finely chopped
¼ cup farsan mix/savoury snack (commercial)
½ cup plain yogurt
Spice paste Put oil in a pan over medium heat. When hot, add onions and coconut and sauté till the mixture is golden. Add Kolhapuri masala and cook for 1 minute longer. Cool and grind to make a fine paste.
Curry Put oil in a pan over medium heat. When hot, add cumin seeds, mustard seeds and curry leaves. When the spices crackle, add onion and sauté till translucent. Mix in peanuts, sprouts, potato, turmeric powder, ground spice paste and salt and sauté for 2 minutes. Pour in 5 cups of water and stir. Cover and cook the curry till it boils rapidly and the sprouts and potato are tender. Mix in tamarind pulp and jaggery and simmer till jaggery dissolves.
To serve Spoon the curry into a soup plate. Put the onions, tomatoes, coriander leaves, farsan and yogurt separately into small bowls and arrange them around the curry. Any of these accompaniments can be eaten with the curry. Serve hot with pav or dinner rolls.