- Serves: 4 - 5
- Prep Time: 15 Minute
- Cooking: 20 Minute
Misal takes on different avatars across Maharashtra. So foodies have named them as per the location they are made. Puneri Misal is very different from Nasik Maratha Misal and so does Kolhapuri misal differ from Malwani. Mumbai being a melting pot of culinary delights,you ll get to taste most types of misals here. I am married into a Maratha family of Nasik, which takes pride in their culinary heritage and the Aromatic and Versatile Kala Masala, as also their popular street food which is the spicy Misal. “Tarri” or the spicy red oil that floats atop the Misal gravy is a must for the misal to qualify for being an authentic Nasik Style, so little bit of oil is a must. The gravy is a little runny to facilitate the farsan and the pav to soak up the spice and the flavors. Hope you enjoy this as much as we do cooking it up for family and loved ones!
- Soak the matki or mixed lentils in water overnight or atleast 5-6 hrs. Drain and place in a warm place to sprout, preferably overnight.
- Heat a tsp oil in a pressure cooker and add the sprouts,along with 1/2 tsp salt and a pinch of turmeric and toss. Add 1/2 Cup water and cover the lid of the pressure cooker. Put the flame to a medium, and cook for just about one or max 2 whistles. Do
- Heat a tsp oil over s tawa or flat pan,fry sliced onions, peeled garlic pods,peeled chopped ginger. Once onions are browned, put off the heat and add grated roasted dry coconut or khopra. Cool and grind to fine paste using little water.
- Heat remaining oil in a handi or a kadhai. when hot enough, add mustard and cumin seeds. Once they splutter, add the ground masala. Mix using a spoon and fry on medium heat till the oil separates. Add a splash of water of the masala gets too dry and
- Now add turmeric,red chilli powder and Kala Masala to the kadhai. Add a tbsp water and stir to mix the dry powders well with the masala.
- Add the boiled sprouts along with the water and mix well. add salt, keeping in mind the 1/2 tsp salt added to the sprouts at the time of boiling them.
- Add 1/2 Cup water to make the curry., it should be a slightly thin curry. Simmer on low flame for 10-15 mins.
- The red oil or Tarri starts floating over the misal at this stage. Put off the heat and garnish with some chopped fresh coriander leaves.
- To serve, place a handfull of farsan in a bowl and pour a laddle full of curry over it. Top it uo with chopped onions and coriander. Serve it up with lemon wedges and fresh Pav.
- Misal tastes well with regular rotis and rice as well. Spice aspect can be modified as per taste. But a rustic Misal is sightly on the spicier side. Lemon adds a zing to the dish and also balances the heat. Make sure you have mixed farsan, that has a
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