What is Misal or Misal Pav?
Misal or Misal Pav is a delicious dish mix of ingredients like farsan, boiled sprouts, spicy curry, and chopped onions and coriander on top. It’s served with a special kind of bread called pav. While it’s a traditional dish from Maharashtra, it’s not just limited to street food; many people enjoy it for breakfast or any meal. In Maharashtra, it’s quite popular and often considered a full meal. This vegan dish is spicy but tasty, making it a favorite alongside Vadapav.
Why it is named Misal?
“Misal,” a Marathi term meaning mixture, perfectly captures the essence of this dish. It comprises Usal (boiled sprouts) or a sprouts curry, Farsan or Shev, chopped onions, coriander, and a zesty sprinkle of lemon. A distinctive feature of Misal is the small layer of oil, known as ‘Tari,’ adding an extra kick of spiciness to the dish.
In Maharashtra, various regions offer different types of Misal, each catering to local taste preferences. The most renowned variants include Kolhapuri Misal, known for its fiery spice level, Puneri Misal, and the milder Nashik Misal. And Jogeshwari Misal is a popular brand serving misal across all Maharashtra since 2014. We also sell packaged products so you can taste it anytime anywhere, click here to check out products.
Misal has become a staple in Maharashtra, with restaurants dotting every street showcasing its popularity (If you want to try any restaurant Click here to check Jogeshwari Misal’s outlet near you). Even health-conscious individuals are making Misal at home.
Ingredients required
Here’s a table outlining the required ingredients for preparing dish along with their quantities:
| Ingredients | Quantity |
|---|---|
Sprouts (Moth Bean) | 2 Cups |
Farsan/Shev | 250 Gram |
Chopped Onion | 1-2 Cup |
Chopped Coriander | 1/2 Cup |
Red Chilli Powder | 1 Tablespoon |
Turmeric Powder | 1 Tablespoon |
Ginger | 1 Tablespoon, Minced |
Hing (Asafoetida) | 1/2 Teaspoon |
Mustard Seeds | 1 Teaspoon |
Cumin Seeds | 1 Teaspoon |
Cloves (Laung) | 4-5 |
Cinnamon (Dalchini) | 1-inch stick |
Green Cardamom (Elaichi) | 4-5 |
Bay Leaf (Tej Patta) | 1-2 |
Black Peppercorns | 5-6 |
Kanda Masala | 2 Tablespoon |
Kala Masala | 2 Tablespoon |
Coriander Powder | 1 Tablespoon |
Ginger Garlic Paste | 2 Tablespoon |
Green Chilli | 4-5 |
Curry Leaves | 10-15 |
Pav/Bread | As Needed (although 1 ladi is enough) |
Ingredients and customization options
Sprouts (Moth bean):
Moth beans, known as “matki” in Marathi, can be directly cooked in the curry or boiled separately. Boiling them separately ensures perfect cooking, while cooking them in the main curry imparts an extraordinary taste. The choice is yours.Farsan/Shev:
Farsan or Shev, a crispy snack made from besan, adds flavor to Misal. The distinction lies in Farsan being a mixture of various ingredients, making it more flavorful, while Shev is made solely from besan. Some prefer only Shev, as found in Nashik Misal. If you want to buy Farsan Click here to order Jogeshwari Misal’s special Misal Farsan.
Spices (Masale):
Various spices, including Khade Masale (whole spices) for added flavor and Kala Masala for spiciness, are crucial. Local markets offer specialized spice blends for Misal.Pav/Bread:
Misal is traditionally served with Pav, a special type of bread. However, you can substitute regular bread if Pav is not available.Dahi (Curd):
Given the spiciness of Misal, serving it with Curd is recommended. It allows individuals to adjust the spiciness according to their preference or enjoy it as is.
Misal Recipe
Here’s the recipe for Misal in short using the provided ingredients:
- Rinse 2 cups of sprouts (moth bean or alternatives) thoroughly.
- Pressure cook sprouts with ½ tsp turmeric and salt, 2-3 whistles.
- Heat 3 tbsp oil, crackle 1 tsp mustard seeds, and fry 1 tsp cumin seeds.
- Add chopped onion, curry leaves, green chilies, hing, whole spices, and ginger-garlic paste. Fry until fragrant.
- Mix in ¼ tsp turmeric, 1 tsp coriander powder, ½ tsp red chili powder, ½ teaspoon salt, and 1-2 tbsp kala masala.
- Add cooked sprouts, simmer with 1-2 cups water, adjust salt, and cook until thickened.
- Finely chop onions and coriander. Slice lemons.
- Serve hot in bowls, top with onions, coriander, lemon juice, and farsan/Shev.
- Serve with pav/bread or any available bread. Optionally, serve with yogurt.
Here's the recipe in detail using the provided ingredients:
Prepeare
Step 1 : Rinse the Sprouts
Rinse 2 cups of moth bean sprouts thoroughly in running water. If moth bean sprouts aren’t available, you can use moong bean sprouts or mixed bean sprouts. Ensure they’re clean and fresh.
Step 2 : Pressure Cook
Drain the sprouts and add them to a pressure cooker along with ½ teaspoon of turmeric powder. Add 3 cups of water (or enough to cover the sprouts about 1 or 1.5 inches above) and 1/2 teaspoon salt. Pressure cook for 2 to 3 whistles on medium heat. Let the pressure release naturally.
Making Misal
Step 3 : Temper Spices
Heat 3 tablespoons of oil in another pan. Add 1 teaspoon of mustard seeds and let them crackle. Then 1 teaspoon cumin seeds and fry them until golden.
Step 4 : Fry Aromatics
Add 1 chopped large onion and fry them until translucent. Then add 10-15 curry leaves, 2-4 chopped green chilies, ½ teaspoon of hing (Optional), 4-5 cloves, 1-inch cinnamon stick (Dalchini), 2-3 green cardamom pods, 1 bay leaf, and 5-6 black peppercorns and 1-2 teaspoons ginger-garlic paste. fry them until you feel the aroma of the whole spices.
Step 5 : Add Ground Spices
Mix in ¼ teaspoon of turmeric powder, 1 teaspoon of coriander powder, ½ teaspoon of red chili powder, Salt as per taste (½ teaspoon recommended), and 1-2 tablespoons of kala masala. Stir well to combine.
Step 6 : Combine with Sprouts
Drain the water from the pressure-cooked sprouts and add them to the pan. Stir well.
Step 7 : Adjust Consistency
Add 2-3 cups water (or as needed) to achieve your desired consistency. Season with salt. Simmer for 8 to 10 minutes until thickened.
Assembling Dish
Step 8 : Prep Toppings
Finely chop onions and coriander. Keep aside. Optionally, slice lemons for garnish.
Step 9 : Serve Hot
In serving bowls, add the hot Misal. Top with chopped onions, and coriander leaves. Squeeze lemon juice on top and add farsan or Shev.
Step 10 : Serve with Accompaniments
Serve it with pav/bread if pav is not available and a side of lemon wedges, chopped onions, and mixed farsan/shev whatever you like. Optionally, serve with yogurt to balance the spiciness.
Additional Recommendation
Solkadhi/Buttermilk (Tak)
Misal being a spicy dish, it’s advisable to consume buttermilk afterward, especially for first-timers. It aids in the digestion of food.
