1½ teaspoon kolhapuri masala or Maharashtrian goda masala
Salt to taste
1 tablespoon chopped cilantro
2 cups water
For the Kat or Rassa:
1 cup dry grated coconut
1 cup chopped onion
3-4 garlic cloves
4 tablespoon oil
¼ teaspoon red chili powder
2-2½ cup hot water
2 chopped tomatoes
¼ teaspoon clove powder
¼ teaspoon cinnamon powder
1 teaspoon garam masala
½ teaspoon coriander powder
1 teaspoon kolhapuri masala
Salt to taste
To assemble:
2-3 cups farsan/spicy sev mixture
1 onion chopped finely
2-3 tablespoon chopped cilantro
White bread slices or dinner rolls
Method:
Matki Usal:
Heat oil in a pan. Add cumin seeds and asafoetida. Add sprouted moth beans or matki and potato. Stir continiously for 5 minutes.
Add red chili powder, turmeric powder, kolhapuri masala and salt. Mix well. Add 2 cups water and let the mixture boil. Cook on medium-high flame until beans are fully cooked.
Switch off the flame. Add chopped cilantro and keep it aside.
Misal Kat:
Heat 2 tablespoon oil in a pan. Add grated coconut and chopped onion. Chop garlic cloves and add it to the pan. Cook on a low-medium flame until the raw smell goes away. Do not burn the mixture. Turn off the flame and keep the mixture aside. Let it cool down completely.
Add the cooled mixture to the grinder and make a smooth paste by adding little water.
In the same pan, heat 2 tablespoon oil and add red chilli powder. Add chopped tomatoes. Cook it for 5 minutes. Add the grounded paste into the pan. Mix well and cook for 10 minutes on a medium flame. Make sure the mixture is not burning.
Add clove powder, cinnamon powder, garam masala, kolhapuri masala, coriander powder, and salt. Mix everything and cook for another 10 minutes.
Add hot water into the pan and mix carefully. Let the mixture boil and then turn off the gas.
How to assemble:
Get a bowl and add farsan. Then add matki usal or bean curry. Add hot kat or rassa on top. (you can add kat according to your spice level)
Garnish with some more farsan, chopped onion and chopped cilantro on top.
