Kolhapuri misal

You need

• 2 cups sprouted matki (or mixed sprouts)
• 2 onions
• ½ cup grated dry coconut (kopra)
• 6 garlic cloves
• 1 inch ginger
• 2 tomatoes, chopped
• 2 tsp kala masala
• 1 to 2 tsp red chilli powder
• ¼ tsp turmeric
• 4 tbsp oil
• Salt
• To serve: farsan, chopped onion, lemon, coriander, pav

How we make it

1. 1Slice one onion and roast it with the coconut in a little oil until dark brown. Grind it with the garlic and ginger into a paste.
2. 2Boil the sprouts with turmeric and salt until just soft. Keep the water.
3. 3For the kat: heat 3 tbsp oil, fry the paste for 3 to 4 minutes, then add the tomatoes, chilli powder and kala masala and cook until the oil separates.
4. 4Add 4 cups water, including the sprout water, and boil for 10 minutes. The red oil that rises to the top is the kat.
5. 5Take a ladle of kat into the sprouts and simmer 5 minutes. Serve the usal in a bowl, kat poured over, farsan and onion on top, lemon and pav on the side.