Go Back
Print Recipe

Misal

Discover Misal's fascinating history and embark on a gastronomic journey as we walk you through the process of preparing this spicy delight for four. Discover the mysteries of Misal's growth and enjoy the original flavors of Maharashtra.
Prep Time30 minutes
Cook Time45 minutes
Course: Breakfast, Main Course
Cuisine: Indian
Keyword: Misal
Servings: 4
Calories: 300kcal

Equipment

  • Largesaucepan2. 3. 4. 5.
  • Frying pan
  • Wooden spoon
  • Mixing bowls
  • Serving bowls

Ingredients

  • For the Usal Sprouted Lentil Curry:
  • - 1 cup mixed sprouts moth beans, mung beans, black gram
  • - 1 onion finely chopped
  • - 1 tomato chopped
  • - 2 green chilies finely chopped
  • - 1 tablespoon ginger-garlic paste
  • - 1/2 teaspoon turmeric powder
  • - 1 teaspoon red chili powder
  • - 1 teaspoon garam masala
  • - Salt to taste
  • - 2 tablespoons oil
  • For the Kat Spicy Gravy:
  • - 1 cup chopped onions
  • - 1 cup grated coconut
  • - 1/4 cup chopped cilantro
  • - 1/4 cup tamarind pulp
  • - 2 tablespoons Misal masala available at Indian grocery stores
  • - 2 tablespoons oil
  • For Garnish and Assembly:
  • - Farsan spicy mixture
  • - Chopped onions
  • - Chopped cilantro
  • - Lemon wedges
  • - Pav bread rolls

Notes

1. Prepare the sprouts- 
- Soak them in water overnight. Drain the water and allow them to sprout.
- Steam or boil the sprouts until soft.
2. Make the usal (sprouted lentil curry):
- In a saucepan, heat the oil and sauté the onions until golden brown.
- Combine the ginger-garlic paste, green chilies, and tomatoes. Cook until the tomatoes soften.
- Combine the turmeric powder, red chili powder, garam masala, and salt. Mix well.
- Add the steamed sprouts and simmer for 10-15 minutes over medium heat.
3. Prepare the Kat (Spicy Gravy).
- In a frying pan, heat the oil and sauté the chopped onions until transparent.
- Add the grated coconut and heat till golden brown.
- Combine the onion-coconut mixture, Misal masala, and tamarind pulp to make a smooth paste.
- Add this paste to the cooked sprouts and simmer for a further 10 minutes.
4. Garnish and Assembly:
- Toast pav (bread rolls) in a pan with butter till golden brown.
- In serving bowls, pour a ladle of Usal and cover with Kat gravy.
- Garnish with farsan, chopped onions, and cilantro.
- Serve with toasted pavlova and lemon wedges.