Misal

 By Rupali Dhandore

Dal used: Matki, Vatana, Moong, Chawli

Misal Pav is the one of the most famous Maharashtrian recipes. 

Ingredients 

For Misal Masala

1 tbsp oil

¼ cup sliced onions

¼ cup grated dry coconut

2 tsp dhania seeds (coriander seeds)

1 tsp Cumin seeds

3 Cloves (lavang)

3 Peppercorns (kalimirch)

Small size Cinnamon (dalchini)

2 dry red chillies

3 garlic cloves 

For the Misal 

3 tbsp oil

1tsp Cumin seeds

1 tsp cup finely chopped Onions

¼ cup finely chopped Tomatoes

¼ tsp Turmeric powder

½ cup sprouted Matki

½ cup sprouted Vatana (Dried white peas)

½ cup sprouted Moong 

2 tbsp sprouted Chawli 

1 ½ tsp chilli powder

2 tbsp chopped coriander 

Salt to taste

For serving 

Mixed Farsan

Boiled potatoes 

½ cup finely chopped onion 

Chopped coriander

Pav as per requirement 

Lemon optional or per choice 

Method

For Misal Masala

1. Heat the oil in a pan, add the Onions and Coconut and dry roast on a medium flame

2. Add Coriander seeds, Cumin seeds, Cloves, Peppercorns, Cinnamon, red chillies

3. 3 Garlic cloves and saute on a medium flame 

4. Remove form the flame and allow it to cool completely 

5. Once cooled, blend in a mixer to a smooth paste without using water, 

6. Keep it aside

For Misal

1. Heat the oil in a pressure cooker and add the Cumin seeds

2. When the seeds crackle, add the Onions and saute on a medium flame 

3. Add the Misal masala and saute on a medium flame 

4. Add the Tomatoes, Turmeric powder and a little water

5. Mix well and cook on a medium flame for 5 mints 

6. Add the Matki, Vatana, Moong, and Chawli sprouts and mix well 

7. Add 2 cup hot water and salt 

8. Mix well and pressure cook for 3 whistles

9. When cooker cools down, remove the lid

10. Add the Chili powder and mix it well 

11. Add chopped Coriander leaves

How to serve

• Take a bowl 

• Place boil potato in the bottom 

• ¼ of Misal in a bowl, sprinkle 2tbsp of mixed Farsan, finely chopped Onion and Coriander leaves

• Serve with pav and lemon