Sunday begins with a heavy and pungent brunch of Misal pav in most of Maharashtra homes. I have grown up eating Misal either at home or in famous Misal joints in Pune. This is an extremely spicy and a curry full of sprouts and chickpea savory’s. It is popular savory foods from Mumbai, Pune and Nasik and the rest of Maharashtra.
Check other savoury recipes on the blog
What goes in a misal?
This curry is made of of several parts and set up or plated in steps. The first part is the sprout curry (Matkichi usal). It can be either moth/matki or moong/green lentils sprouts. A spicy liquid curry is made using onions, tomatoes, ginger garlic, potatoes and chilies and Misal masala. The second part is poha. This serving is a small part in every plate. Poha is flattened rice flake breakfast item made using onions and chilies and severed at the base of Misal.
The toppings are savoury sev(Crispy noodles) and farsan which are made from chick pea flour and are typically store bought. A few diced onions, lemon and coriander is topped over it too. It is served with pav / bread slices at the sides. often these dinner rolls or bread is dipped in the curry and enjoyed. Since its spicy it is often served with yogurt or buttermilk at the sides.
This dish is heavy and is protein packed. It is often served for breakfast , brunch or meals.
Misal masala is a typical spicy masala made exclusively for this curry preparation. we can make it at home or used store bought. Homemade misal masala consists of Garam masala 2 tbsp., red chilli powder 2 tbsp., turmeric, asafoetida, coriander powder, cumin powder and mustard seeds (1 tbsp. each)
These are popularly known as Turkish beans in English. You have to soak them overnight a day before. other day remove all the water and sprout them in a sprout maker. you can even sprout them in a dry cloth by tying it for at least 12 hours. The sprouts will be ready then. you can even use frozen ready to use moth sprouts. Particularly in USA the vadilal brand spouts are good to use instantly.
Let us check the misal recipe in detail
- 1 cup Sprouted moth or moong (Turkish gram or green pulse)
- 1 Large potato (peeled and diced)
- 1 finely chopped onion
- 1 Medium sized diced tomato
- 1 Tbsp Ginger garlic paste
- 3-4 tbsp cooking oil
- 1 tbsp misal masala
- 1 teaspoon Red chilli powder
- 1 tesp turmeric powder
- 2 tbsp coriander powder
- 2 cups water
- 1/2 cup Bhusu/farsan/mixture
- 1/2 cup Poha
- lemon and coriander
- Take thick poha and soak them in water. Drain water and allow the poha to become soft.Marinate them with salt, sugar and set aside.
- Heat 1 tbsp oil in a pan. Saute 1 tbsp onion and green chilli and add turmeric. Add the poha and incorporate well. Allow steam and set the poha aside.
- Take moth beans and soak them overnight. Next day tie them and allow them to sprout.
- In a pan heat 2 tbsp oil. Crack mustard and cumin seeds.
- Saute ginger garlic paste, onion and tomatoes in it.
- After onion softens add the potatoes and allow them to cook and soften.
- Now add all the dry spices and saute about a minute.
- Now add the moth sprouts and saute. Add water and allow it to cook. Add salt and cover the pan. Cook until the potato and the moth beans are completely cooked and soft.
- The curry is nice red and spicy. This curry has traditionally a watery texture even after cooking.
Serving the misal
- Misal serving is a 3 step job.
- Firstly add 2 tablespoon of cooked poha in a plate or a bowl.
- Now add 1/2 cup of farsan/mixture/bhusu (Market bought) in it.
- Now add 2 tablespoon of the sprout curry to it.Garnish with extra onion, coriander and lemon at the sides.
- Serve it with extra curry and yogurt at the sides along with bread slices or pav(dinner rolls)
- Misal masala can be homemade or store bought. (I used Katdare misal masala)
- Sprout curry can be moth , moong or both mix.
- Curry spice level can be adjusted as per preference.
- Farsan or bhusu is store bought. I used the Surati brand bhusu which is very similar to the farsan used in Mumbai and Pune misal or bhel.
- You can use any spicy farsan which has papdi and sev. (Haldirams,garavi,mumbai etc)
- Serve the curry only while eating. The farsan soaks the curry and thickens it.
Also check our other Maharashtrian recipes and other recipes made from Bhajani flour
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