Nashik Misal Recipe

Traditional Nashik Misal Recipe

Misal is a popular Maharashtrian dish which originated in Nashik made with a spicy sprouted bean curry and topped with farsan, onions, and coriander. Here’s a step-by-step recipe:

Ingredients

For the Usal (Sprout Curry):

• Sprouts (matki/moth beans): 2 cups
• Oil: 2 tbsp
• Mustard seeds: 1 tsp
• Cumin seeds: 1 tsp
• Turmeric powder: ½ tsp
• Curry leaves: 8–10
• Onion (finely chopped): 1 large
• Ginger-garlic paste: 1 tsp
• Tomatoes (chopped): 2 medium
• Red chili powder: 1½ tsp
• Garam masala: 1 tsp
• Coriander powder: 1 tsp
• Goda masala: 1 tsp (optional, for authentic flavor)
• Tamarind pulp: 1 tbsp
• Salt: to taste
• Water: 3–4 cups

For the Kat (Spicy Gravy):

• Oil: 1 tbsp
• Cloves: 2–3
• Cinnamon stick: 1 small
• Black peppercorns: 4–5
• Onion (sliced): 1 medium
• Coconut (grated): 2 tbsp
• Red chili powder: 1 tsp
• Tomato (chopped): 1

For Toppings:

• Farsan: 1 cup
• Onion (chopped): 1 small
• Coriander leaves (chopped): 2 tbsp
• Lemon wedges: for garnish

For Serving:

• Pav (bread rolls): 6–8

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Instructions

Step 1: Prepare the Usal

1. Heat oil in a pan. Add mustard seeds and let them splutter.
2. Add cumin seeds, curry leaves, and turmeric powder.
3. Sauté onions until golden brown.
4. Add ginger-garlic paste and cook until the raw smell disappears.
5. Stir in chopped tomatoes and cook until soft.
6. Add chili powder, garam masala, coriander powder, and goda masala. Mix well.
7. Add the sprouts, tamarind pulp, and salt. Stir.
8. Pour water and simmer for 20–25 minutes until the sprouts are cooked.

Step 2: Prepare the Kat (Spicy Gravy)

1. Heat oil in a separate pan. Add cloves, cinnamon, and peppercorns.
2. Add sliced onions and sauté until golden brown.
3. Add grated coconut and roast until aromatic.
4. Add chopped tomato and cook until soft.
5. Blend this mixture into a smooth paste.
6. Pour the paste into the sprout curry. Adjust seasoning and consistency as desired.

Step 3: Assemble and Serve

1. Pour the usal into serving bowls.
2. Top with farsan, chopped onions, and coriander leaves.
3. Serve with lemon wedges and toasted pav.