Kolhapuri Missal - Mamledar style thane special Missal .

Kolhapuri Missal - perfect protein packed dish . 4 important components of a tasty missal are - usal + batata pohe + spicy tarri + farsan 

Quantity - for 2 people lunch and dinner

Ingredients -

For Usal -
Whole green moong dal - sprouted 
Mustard seeds - to temper
Haldi - to temper
Hing - to temper
Red chilli powder - 3 tsp 
Curry leaves - few leaves
Salt - as per taste
Peanut oil - for cooking 
Kokam - 2/3 petals
Jaggery - 1/2 tsp 

For Batata poha - 
Refer to Kanda poha post 
Just add peeled and cubed potatoes along with onion to make batata poha.

For Spicy Tarri - 
Peanut oil - 4 tbsp 
Onion - 1 medium 
Tomato - 1 medium 
Garlic pods - 6/7 
Ginger - 1 inch 
Whole red chillies spicy - 4/5
Whole red kashmiri chilli - 2
Dry coconut slices - 1/2 cup
Coriander seeds - 1 tbsp
Cumin seeds - 1 tbsp
Whole black pepper - 1/2 tsp 
Sesame seeds - 1/2 tsp
Cinnamon - 1 
Cloves - 3/4
Fennel seeds - a pinch 
Water - for grinding and cooking tarri 
Salt - as per taste

For plating -
Onion - 1/2 small finely chopped
Fresh coriander - finely chopped
Lemon - few ledges 

Procedure -

1. First step is to have good sprouts to the green moong dal . For this soak dal overnight and then drain water and keep it in a warm place - either instant pot covered or in summer you can just cover with a lid and keep it on kitchen counter . Next day you will get well sprouted moong . Then you need to steam it in instant pot for 12 mins high pressure . You can add little salt while steaming . 
2. Next is to give tadka to the sprouts . For this , heat oil in kadai . Once hot , put tadka items - mustard seeds, hing , haldi , curry leaves . Let it fry a bit and then add steamed sprouts . Mix well with the tadka and adjust salt . After that , add red chilli powder , kokam and jaggery and mix again nicely . Cover it and let it cook for 5 mins . After 5 mins , all the masala would have cooked well with usal and now usal is ready .
3. Make Poha as specified in my earlier post .
4.  Most important ingredient in a missal is the spicy tarri . This has most of the flavor and binds usal and farsan taste properly . For making tarri , first heat 2 tbsp of oil in a pan and add all the ingredients specified except salt and water . Roast them nicely till they appear cooked and turn light brown . Let it cool down and them grind into a smooth paste. Do not add lot of water while grinding . Mostly , you wont need any water as oil and water from onions and tomatoes will be enough for making a smooth paste . 
5. Once the paste is ready , in a saucepan heat remaining 2 tbsp oil . Once hot , add this paste and keep stirring . Keep heat on medium flame and mix well to blend in the oil . After 5 mins , you will see oil floating on top and getting released from the paste . This is the time to add water . Add atleast 1 and half cups of water or as required and let this boil . Add salt as per taste separately for the tarri . Once it boils and reduces a bit , switch it off . 
6. Now in order to serve Kolhapuri missal , finely chop onions and fresh coriander . Also cut ledges of lemon to squeeze on top . Remove homemade chivda or store bought farsan in a bowl and keep it ready .
7 . In a shallow bowl , first put usal , on top of that add poha and tarri . Add tarri as per taste . Then add onion and coriander and finally top it with farsan . Squeeze some lemon just before serving .

Serve with ghee roasted pav or roti + ghee . You can also eat it without any pav/roti as a complete meal in itself :)

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