Misal is a fiery Maharashtrian delicacy made with sprouted moth beans simmered in a spicy masala base. Topped with crunchy farsan, fresh onions, coriander, and a squeeze of lemon, it’s traditionally served with soft pav for a hearty and flavorful meal.
Ingredients
Moth beans (matki), sprouted: 1 cup
Onions (finely chopped): 2 medium
Tomatoes (chopped): 2 medium
Ginger-garlic paste: 1 tbsp
Green chillies: 1–2, chopped
Red chilli powder: 1 tsp
Goda masala or misal masala: 1½ tbsp
Turmeric powder: ½ tsp
Mustard seeds: ½ tsp
Cumin seeds: ½ tsp
Curry leaves: 6–8
Asafoetida (hing): a pinch
Salt: To taste
Oil: 2 tbsp
Water: As needed
Farsan or sev: 1 cup (for topping)
Fresh coriander: For garnish
Chopped onions: For topping
Lemon wedges: For serving
Pav (bread rolls): 8
Step-by-Step Method
1. Boil sprouted moth beans in water with a pinch of salt and turmeric until soft. Set aside.
2. Heat oil in a pan. Add mustard seeds, cumin seeds, curry leaves, and a pinch of hing. Let them crackle.
3. Add chopped onions and sauté till golden brown. Add ginger-garlic paste and green chillies. Cook for a minute.
4. Add tomatoes and cook till soft. Then add misal masala, red chilli powder, turmeric, and salt. Cook till oil separates.
5. Add the boiled sprouts with water. Simmer for 10–15 minutes, slightly mashing beans for thickness.
6. Serve misal in a bowl, topped with chopped onions, coriander, farsan, and lemon wedges. Pair with pav.
Perfect With
- Pav
- Lemon wedges
- Chopped onions