Misal is a classical Maharashtrian dish made using moth beans or matki as it is more commonly known. Mixed sprouts are also used for better flavour. I prefer the latter one. Misal has its base all over Maharashtra and the style of making, it’s ingredients and taste also differs from place to place.
Being a food enthusiast and a person who has lived in three different cities of Maharashtra, I can firmly say that the misal of Nashik is the best one I’ve had. Also if you happen to know any nashikars you must be knowing that they are really proud of their misal. Don’t trust me?? Ask them..!!
For rassa or gravy-
- Moth beans or mixed sprouts- 250g
- Onion- 1 medium sized sliced
- Tomato- 1 medium sized
- Dry coconut (sliced)- 1/2 cup
- Jaggery- a piece (optional)
- Turmeric powder- 1 tsp
- Salt- 2 tsp
- Coriander powder- 2 tap
- Red chili powder- 1 tsp
- Garam masala powder- 1 tsp
- Cumin seeds- 1 tsp
- Mustard seeds- 1 tsp
- Curry leaves- 5-7
- Cooking oil- 2 tbsp
- Mixed Farsan- 1 bowl
- Onion- 1 finely chopped
- Coriander leaves
- Lemon wedges
- Pav or dinner roll breads
- Boil the sprouts in a pressure cooker. I have used mixed sprouts consisting of sprouted moong, moth beans, black gram, chickpea and green peas. You can use only moth beans too. While boiling, add half a teaspoon of turmeric and half a teaspoon of salt and a glass of water. Boil for 2 whistles.
- In a pan, add a tablespoon of oil, when the oil is heated enough, add onions and ginger garlic paste and saute it till it changes colour. Then add the dry coconut and tomatoes one after the another. Allow it to saute for a couple of minutes till it softens a little. Turn off the gas and allow it to cool.
- Blend the above cooked mixture to form a smooth paste for the rassa or gravy.
- Heat a tablespoon of oil in a deep pan for tadka, Add cumin seeds, mustard seeds and curry leaves one after the other as it sputters.
- Add the prepared paste to the tadka and add half a teaspoon of turmeric powder, red chilli powder, coriander powder, garam masala powder and a teaspoon of salt.
- Stir it for a few minutes till oil starts leaving from the sides. Then add the boiled sprouts to it along with the water. Add a little more water to adjust it’s consistency. Also put in a small piece of jaggery and stir.
- Cover the lid of the pan and allow it to cook on low flame for another 10-15 minutes.
For serving, firstly, place the sprouts in a bowl then add some Farsan to it. Garnish it with onion and coriander leaves. Add some rassa or gravy from the sides and lastly top it off by squeezing a little bit of lemon on it. Serve it with fresh pav.
And there it is.. the famous Nashik style Misal.