Kolhapuri Misal

Ingredients

• 1 cup sprouted moth beans (matki), blanched with turmeric powder and salt
• 2 medium onions
• ½ dried coconut
• 1 tablespoon cumin seeds
• 2 star anise
• 10-12 black peppercorns
• 7-8 green cardamoms
• 1 black cardamom
• 1 inch cinnamon 
• 1 teaspoon white sesame seeds
• 1 tablespoon coriander seeds
• 1 teaspoon poppy seeds (khuskhus)
• 8 tablespoons oil                    
• 2 inch ginger, roughly chopped
• 12-15 garlic cloves
• 1 teaspoon mustard seeds
• 2-3 green chillies, chopped
• 2 medium onions, chopped + for serving
• Salt to taste
• 8-10 curry leaves
• 1 teaspoon turmeric powder      
• 2 teaspoons Kashmiri red chilli powder    
• 4 teaspoons missal masala    
• 2 tablespoons chopped fresh coriander leaves + to sprinkle
• Potato sabzi for serving
• Farsan to sprinkle
• Lemon wedges for serving
• Yogurt for serving
  White bread slices for serving

Method

1. Slit the onions without cutting through and char them on direct flame. Transfer onto a plate and let it cool.
2. Similarly char the dried coconut on direct flame. Transfer onto the same plate and let it cool.
3. Heat a non-stick pan, add cumin seeds, star anise, black peppercorns, green cardamoms, black cardamom, cinnamon, white sesame seeds and coriander seeds, mix and dry roast for 1 minute.
4. Add poppy seeds, mix and roast for 30 seconds. Take the pan off the heat, transfer onto another plate and let it to cool.
5. Heat 2 tablespoons oil in the same non-stick pan, add ginger and garlic cloves, mix and sauté till golden brown.
6. Transfer the dry roasted spices into a grinder jar, add garlic, ginger and the charred coconut.
7. Peel the charred onions and add to the blender jar. Add ½ cup water and grind to a fine paste.
8. Heat 2 tablespoons oil in a deep pan, add mustard seeds and once they start to splutter, add green chillies, mix and sauté for 30 seconds.
9. Add chopped onions and salt, mix and sauté till golden brown. Add curry leaves, mix and sauté for a few seconds.
10. Add moth beans and mix well. Add ½ teaspoon turmeric powder, 1 teaspoon red chilli powder, 2 teaspoons missal masala and mix well.
11. Add ½ cup water and mix. Add coriander leaves and mix well. Cover and cook on medium heat for 2-3 minutes.
12. For tarri, heat remaining oil in a pan, add the ground paste, mix and sauté till oil separates.
13. Add remaining chilli powder, remaining turmeric powder and remaining missal masala and mix well.
14. Add 3 cups water and boil for 4-5 minutes. Add salt and mix well.
15. For serving, take potato sabzi in a serving bowl, add the cooked moth bean mixture on top.
16. Pour the prepared tarri on top. Sprinkle farsan and coriander leaves on top of the missal.
17. Serve hot with chopped onion, lemon wedges, yogurt, extra tarri and bread slices.