Kolhapuri Missal
Introduction to Kolhapuri Missal
Kolhapuri Missal is a popular spicy curry dish from the Kolhapur region of Maharashtra, India. Known for its rich and fiery flavors, this quintessential Maharashtrian dish is a perfect blend of various spices and aromatic ingredients. Traditionally served as a snack or breakfast item, Kolhapuri Missal is a sumptuous, piquant treat that often garnishes family gatherings and festive occasions. Kolhapur, a city in south Maharashtra, boasts a culinary heritage that is vibrant, dynamic, and deeply rooted in traditional customs, with Kolhapuri Missal being one of its most revered contributions to Indian cuisine.
Ingredients for Kolhapuri Missal
- White Peas - 1 cup
- Onions - 2 medium, finely chopped
- Tomatoes - 2 medium, chopped
- Ginger Paste - 1 tablespoon
- Garlic Paste - 1 tablespoon
- Coconut - 1/2 cup, grated
- Turmeric Powder - 1 teaspoon
- Red Chilli Powder - 2 tablespoons
- Kolhapuri Masala - 2 tablespoons
- Coriander Powder - 1 tablespoon
- Cumin Seeds - 1 teaspoon
- Mustard Seeds - 1 teaspoon
- Curry Leaves - a few
- Oil - 3 tablespoons
- Salt - to taste
- Water - as required
Preparation of Kolhapuri Missal
Soaking the White Peas
Start by soaking one cup of White Peas in sufficient water overnight. This helps in softening the peas and makes them easier to cook. The next morning, rinse the soaked peas and set them aside.
Preparing the Masala Base
Heat two tablespoons of oil in a pan over medium heat. Add one teaspoon of Cumin Seeds and one teaspoon of Mustard Seeds. Allow them to splutter, then add finely chopped Onions and a few Curry Leaves. Sauté until the Onions turn golden brown.
Adding the Spices and Coconut
Stir in the Ginger Paste and Garlic Paste, and sauté for another minute. Add chopped Tomatoes, one teaspoon of Turmeric Powder, two tablespoons of Red Chilli Powder, two tablespoons of Kolhapuri Masala, and one tablespoon of Coriander Powder. Cook these spices until they release a rich aroma. Add 1/2 cup of grated Coconut. Sauté for an additional 2-3 minutes, ensuring all ingredients are well-combined.
Cooking the Missal
Combining the Components
Now, add the soaked White Peas into the prepared masala. Pour in adequate water to cover the peas. Season with Salt to taste. Stir well and bring the mixture to a boil.
Simmering the Missal
Once the mixture starts to boil, reduce the heat and let it simmer for approximately 15-20 minutes. You can use a cooking timer to keep track. Ensure the White Peas are cooked thoroughly and have a mushy consistency while still retaining a slight bite for texture.
Serving Suggestions
Kolhapuri Missal is traditionally accompanied by farsan (a crispy, savory snack) and pav (Indian bread rolls). To serve, place a generous ladle of steaming hot Missal in a bowl. Top it with a handful of farsan for crunch. Garnish with chopped Onions and some fresh coriander. Serve with a wedge of lemon and warm pav on the side. This dish can be enjoyed as a wholesome breakfast or a hearty meal at any time of the day.
With its bold flavors and exciting textures, Kolhapuri Missal is sure to be a favorite for those who relish spicy food. Remember to adjust the spice levels according to your taste preferences and enjoy this iconic Maharashtrian dish!