Kolhapuri Misal pav / puri | झणझणीत कोल्हापूरी मिसळपाव |best dish

Things to remember:
Start by first boiling the sprouted mung as that water will be used to make missal we require the stock and we’ll make that by boiling the sprouted mung
Prep time : 30 - 35 Minutes
Cooking time : 45 - 50 Minutes
Serves : 8 - 10
Ingredients:
Oil 1-2 tbsp
Jeera - 1 tbsp
Coriander - 2TBSP
DALCHINI - 1 inch
Hari elaichi - 1 nos.
Badi elaichi - 1 no.
Black peppercorns - 1 TSP
Cloves - 3-4 nos.
Ginger - 1/2 inch
Garlic - 6-7cloves
White Sesame - 1 TBSP
Poppy seeds - 1 TBSP
Onions- 2 Mediums Sized
Dry coconut - 30 g
For cooking the mung(sprout)
Ingredients:
Sprouted moth 2cups
Haldi powder - 1/4 TSP
SALT to taste
Water - 1.5 - 2 litres
Tarri / Kat
Ingredients:
Oil ½ cup
Onions 1 big size (chopped)
Kanda Lehsun masala 3 - 4 tbsp
Kashmiri red chilli powder 1.5 tbsp
Turmeric powder ½ tsp

Salt to taste
Matkichi ussad:
Ingredients:
Oil 1 tbsp
Mustard seeds 1 tsp
Green chillies 1-2 nos. (chopped)
Cooked moth
Turmeric powder ½ tsp
Kashmiri red chilli powder 1 tsp
Kanda Lehsun masala 1 tbsp
Salt to taste
Fresh coriander a handful (chopped)
Batayachi bhaji
Ingredients:
Oil 1 tbsp
Cumin seeds 1/2 tsp
Mustard seeds 1/2 TSP
Greens chillies 1-2 nos. CHOPPED
Curry leaves 10-12 leaves
Onions 1 medium sized
Boiled potatoes 5-medium sized
Turmeric powder ¼ tsp
Salt to taste
Fresh coriander handful
Assembly:
Batatyachi bhaji
Matkichi ussad
Farsan
Tarri
Kat
Coriander
Onion
Lemon
Pav
Chaas
Dahi