serves 4 to 6
Friday evenings at our house have long been designated the ‘snacks for dinner’ evenings. When the children were little, they called it Family time Fridays….yes no surprise there…. our family always bonds over food 🙂 With the wide array of mouth watering, tantalizing and tempting snacks from around the world to choose from, making the snacks our main course made sense. Just in India alone, the different states have their own special tea time and tiffin snacks, and the aroma drifting from the street food carts tempt your taste buds at every city corner.
One such dish is the Misal in the state of Maharashtra. The word Misal literally means mixture. There are many versions of Misal, like the super hot and spicy Kolhapuri Misal paav and the milder Puneri Misal well known for adding pohe, a pressed rice snack to it. No matter which version you make, it is a great party dish where guests can help themselves to the toppings.
I have stuck to a recipe that my family has enjoyed over the years and one that was the simplest for me to make. I make the Misal in a pressure pan where the pulses cook with all the spices, incorporating their flavors. This Misal is a scrumptious mixture where the hot and deliciously spiced sprouted pulses are combined with the cool coconut, tomatoes and onion and the crunchy toppings like chivda and sev. I use the Kashmiri or Bedgi red chili powder for this to give it a red hot color, without it being insanely spicy hot. Traditionally Misal is served with bread to soak up the ‘kut’ or the sauce but we did not care much for the bread with our Misal …..hmmm makes me think…..maybe we just slurped our missal at fun family times 🙂
On the plus side, I got the children and my husband to eat sprouted pulses which they normally refrain from! A variety of dried pulses like Moath/matki, black eye peas, white peas etc.. are soaked and sprouted for Misal. The goodness of the sprouted pulses justifies the fried chivda and sev, I believe!
- 2 teaspoons oil
- 2 cloves of garlic, sliced thin
- 7~8 fresh curry leaves
- ¾ teaspoon black mustard seeds
- ¾ teaspoon cumin seeds
- 1/8 teaspoon asafetida/hing
- 1½ teaspoons Kashmiri or Bedgi red chili powder, or to taste
- ½ teaspoon turmeric powder
- 1 cup sprouted moath/matki (1/2 cup dry matki,soaked and sprouted)
- ½ cup sprouted red chori /small red kidney beans ( ¼ cup dry chori)
- ½ cup white peas (¼ cup dried white peas, soaked)
- sea salt to taste
- 3½ cups water
- 1 teaspoon roasted cumin seed powder
- 1½ teaspoons roasted coriander seed powder
- 1 teaspoon kala/goada masala
- 1½ dry tamarind pods, soaked in ¼ cup warm water and pulp extracted
- 1½ tablespoons jaggery
For the topping-
sev, chivda both store bought, peeled and diced red onion and boiled potatoes (optional), diced tomatoes, minced cilantro leaves, grated coconut and plain yogurt.
To make the Misal-
- Heat the oil in a pan over medium heat. ( I used a pressure pan). Add the next 11 ingredients in the order given.. Add the water and cook until the pulses are softly cooked. On my electric cooktop,the pressure pan cooker timing is one whistle plus 5 minutes on low.
- After opening the lid, add the next 5 ingredients, let the Misal simmer for 4 to 5 minutes.
Serve with the toppings!