One of the best and THE tastiest Maharashtrian dishes! One really needs to have the stomach for spicy curry to even think of enjoying this, because that is the main element of this delicious curry.
It's a traditional curry from Kolhapur (Maharashtra) which is also very famous for its ''Kolhapuri Masala''. If the curry isn't layered with a blood-red chilli powder and oil tempering, then it ain't done!!
I remember, on our every trip to Kolhapur, there is a small kiosk called ''Fadtare Misal'' which serves THE best and THE spiciest misal pav there, and we would always always go there for breakfast, eat like hogs and suffer from indigestion and acidity for the next 2 days! That's what I mean by, you can't stop eating it even once you are full!
A very very simple, and an amazingly delicious invention. Got this recipe from my aunt, who, no one can beat at, in making this dish.
My husband is a gujju, and for someone who is used to eating all his vegetables with at least 1 tablespoon of sugar, for him this dish is like a quick trip to hell and back! But he too relishes it completely, without fearing the consequences. I still have to get him to have this without adding any sugar to it!
Hope you like it as much as we love it.
Bon Appétit!
It's a traditional curry from Kolhapur (Maharashtra) which is also very famous for its ''Kolhapuri Masala''. If the curry isn't layered with a blood-red chilli powder and oil tempering, then it ain't done!!
I remember, on our every trip to Kolhapur, there is a small kiosk called ''Fadtare Misal'' which serves THE best and THE spiciest misal pav there, and we would always always go there for breakfast, eat like hogs and suffer from indigestion and acidity for the next 2 days! That's what I mean by, you can't stop eating it even once you are full!
A very very simple, and an amazingly delicious invention. Got this recipe from my aunt, who, no one can beat at, in making this dish.
My husband is a gujju, and for someone who is used to eating all his vegetables with at least 1 tablespoon of sugar, for him this dish is like a quick trip to hell and back! But he too relishes it completely, without fearing the consequences. I still have to get him to have this without adding any sugar to it!
Hope you like it as much as we love it.
Bon Appétit!
PREP TIME TOTAL TIME SERVINGS | 15 - 20 Minutes 30 - 35 Minutes 4 Portions |
MISAL ; best accompanied by onions, lemon, coriander leaves, farsaan and pav.
INGREDIENTS Oil Cumin Seeds Curry Leaves Kashmiri Red Chilli Powder Turmeric Powder Dessicated Coconut Garlic Paste Cumin powder Onion Tomato Potatoes Moong Coriander Leaves Lemon GARNISH Chopped Onions Lemon Wedges Farsaan | QUANTITY 3 tbsp 1 tbsp 10 - 12 2 - 3 tsp 1/2 tsp 4 tbsp, dry 1.5 tbsp 1 tbsp 1 large, chopped 1 large, chopped 3 medium, boiled 250 gms, sprouted 1 cup, chopped 1, quartered |
RECIPE
For this recipe, any sprouts would do, moong, matki (moth beans) or a combination of both.
Finely chop 1 large onion and tomato. Chop the coriander leaves.
For the masala, in a bowl, have dry coconut, garlic paste and cumin powder ready.
For this recipe, any sprouts would do, moong, matki (moth beans) or a combination of both.
Finely chop 1 large onion and tomato. Chop the coriander leaves.
For the masala, in a bowl, have dry coconut, garlic paste and cumin powder ready.
Mix the coconut, garlic paste and cumin powder well and set aside.
Heat oil in a kadai and add 1 tbsp cumin seeds. Allow them to cook for 30 seconds and then add fresh curry leaves. Allow the leaves to cook for about a minute.
After the curry leaves are cooked, add half the red chilli powder to the oil. This would give a gorgeous red colour to the curry.
Do not cook the red chilli powder, but add the chopped onions immediately and stir well, allowing them to cook for a minute or two on a low flame.
Do not cook the red chilli powder, but add the chopped onions immediately and stir well, allowing them to cook for a minute or two on a low flame.
To this, add the coconut-garlic mixture and stir well. Allow it to sauté for 1 - 2 minutes. Add the remaining red chilli powder and stir well again.
Add the finely chopped tomatoes to this and stir well. Add a cup of water, adjust the salt and cover and cook the whole mixture for 5 - 10 minutes.
Once it has cooked for 5 - 10 minutes and come to a boil, add the sprouts and potatoes to the curry.
Add the chopped coriander, and adjust the water according to how much gravy you want.
Cover and cook for another 5 minutes on a high flame.
Cover and cook for another 5 minutes on a high flame.
A dish of misal is NEVER complete without a layer of kat (pronounced as cut) / कट , which is a very quick garnish, but makes all the difference in the taste!
Heat oil. Switch off the gas and add red chilli powder to it. Garnish the bowl of misal with this oil.
Heat oil. Switch off the gas and add red chilli powder to it. Garnish the bowl of misal with this oil.
MY NOTES
If you would like to make the gravy a little thicker, make a purée of one of the boiled potatoes. (the purée would help to thicken the gravy)
If you want to make the curry spicier, heat oil, take it off the flame and add the required amount of red chilli powder. The curry can be topped with this mixture.
If you would like to make the gravy a little thicker, make a purée of one of the boiled potatoes. (the purée would help to thicken the gravy)
If you want to make the curry spicier, heat oil, take it off the flame and add the required amount of red chilli powder. The curry can be topped with this mixture.