Learn how to make Kolhapuri Missal at home with Chef Sonali Raut on Ruchkar Mejwani.<br /><br />Ingredients:-<br /><br />1/4 Cup Dry Coconut <br />5-6 Kashmiri Red Chillies<br />2 Tbsp coriander seeds<br />1 tsp Cumin seeds<br />1 tsp fennel seeds<br />2 Cardamom<br />1 Nutmeg <br />1 Cinnamon Stick<br />1 Lichen<br />1 Star Anise<br />6-7 Cloves<br />6-7 Black Pepper<br />8-10 Fenugreek Seeds<br />2 Tbsp White Sesam Seeds<br />1 Tbsp Poppy Seeds<br />1 Inch Ginger<br />8-10 Garlic<br />3-4 tbsp oil<br />1 tsp mustard seeds<br />1 tsp cumin seeds<br />1/2 tsp asafoetida<br />2 Onions chopped<br />1 chopped tomato<br />1/2tsp turmeric<br />1 tbsp red chilli powder<br />3/4 tbsp Kolhapuri missal masala<br />1 and 1/2 Moth Bean Sprouts<br />salt<br />3 cups water<br />Coriander Leaves to garnish<br /><br />Method:-<br /><br />First Add all the dry ingredients and dry roast them to make kolhapuri masala<br />Once roasted, grind them and keep the powder aside<br /><br />Start making ussal<br />Heat Oil, add all the seeds,vegetables,masala powders and kolhapuri masala<br />mix well. Add 1 and half cup Moth bean sprouts mix well , add salt, add 3 cups water and let it boil for 15-20 mins.<br />The Kolhapuri missal is ready. add coriander leaves to garnish<br />
