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  • Preeti Shridhar


Misal , is a very popular spicy dish from the Indian state of Maharashtra. The dish is mostly eaten for breakfast or as a midday snack . It's served with pav. It remains a favourite snack since it is easy to make with affordable ingredients and has healthy ingredients.

Making of Misal involves quite a few steps and the recipe can be confusing at times. Because of several components being cooked separately ,it tends to be quite oily.

I have tried to simplify the recipe and used minimal oil, making it healthier in the process.

Misal, is actually quite thick and a spicy gravy KAT is served alongside. I have combined these two steps, so our misal has a lot of gravy by itself.

The souring agent can be tamarind, kokum or lemon juice. Use it as per availability in your pantry. The quantity of these used will depend on your taste. Lemon wedges are also served on the side so you need not really worry about making it really sour initially. Unfortunately today I didn't have lemon at home so not visible in the pic.

As mentioned earlier, misal is very spicy, but since we cannot tolerate much heat, this recipe gives you mildly spicy Misal. Feel free to add more red chilli powder as per your taste.

Vegans can simply serve it without curd.

If your are looking for a good recipe of Pav, click here.

Sprouts used in Misal are generally Moong and Moth. I have used a combination of Moong and Moth...2:1.


Kolhapuri Masala :

Coriander Seeds 2 tbsp

Cumin Seeds 2 tsp

Dry Shredded Coconut 2 tbsp

Black Peppercorn 1 /2 tsp

Cloves 2

Fennel Seeds 1/2 tsp

Sesame Seeds 1 tbsp

Red Chili Powder 1 tsp


Oil 2 tbsp

Onion 2 medium sliced (1cup)

Garlic 4 fat cloves chopped

Kashmiri Red Chili 2

Ginger 1 tsp chopped

Tomatoes 2 large chopped


Sprouts 2 cup

Oil 1 tsp

Mustard Seeds 1/2 tsp

Cumin Seeds 1/2 tsp

Curry leaves 8

Turmeric powder 1/2 tsp

Kashmiri Red chili powder 2 tsp

Salt to taste

Kolahapuri Masala 3 tbsp

Roasted Peanuts 2 tbsp

Potato 1 large peeled and cubed

Kokum 4 pieces

Water 2+4 cups


Kolahapuri Masala

  1. Dry roast coriander seeds, cumin, fennel, cloves , peppercorn on low heat until fragrant.

  2. Remove on a plate.

  3. Now toast sesame seeds in the same pan. Once they start to pop remove them on a plate.

  4. In the same hot pan add coconut but don't keep it on the gas. It will roast in residual heat.

  5. Once everything comes to room temperature, grind to a fine powder.

  6. Keep it in an air tight bottle.


  1. Heat oil in a pan.

  2. Add garlic, once garlic changes color, add onions and red chilli broken into pieces

  3. Saute till onions turn slightly golden.

  4. Now tip in tomatoes and ginger.

  5. Cook till tomatoes turn mushy.

  6. Let it cool completely.

  7. Then blend into a fine paste.


  1. In a large suace pan heat oil

  2. Crackle mustard, add cumin and curry leaves.

  3. Now add red chili powder and quickly add a tbsp of water so that chilli powder doesn't burn and your misal will get a nice color.

  4. Now add turmeric powder, salt, potato cubes, sprouts, roasted peanuts and 2 cups of water.

  5. Bring it to a boil.

  6. Cover and let it simmer till potatoes and sprouts are done.

  7. Now tip in the paste we made earlier and add kokam and Kolhapuri Masala.

  8. Add 4 cups of water.

  9. Bring it to boil and let it simmer for 10 minutes.

  10. Taste and adjust salt .

  11. Garnish with chopped coriander.

To serve

  1. Ladle misal on a bowl.

  2. Sprinkle chopped onions and coriander and some farsan.

  3. Serve with freshly baked pav , thick set curd and lemon wedges.


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