A Dose Of Puneri Misal Can Make Your Breakfast Better

Like fingerprints, no two Misals are ever quite the same. Every region of Maharashtra has its own signature blend and flavour, be it Puneri, Kolhapuri, Nashik or Nagpuri, each one has a little bit of its own magic. Broadly speaking, there are two types of Misal. The thick spicy sprouted mixture is called Usal and the watery gravy is called Rassa. Within that, there can be Laal Rassa (Red Gravy), Kala Rassa (Black Gravy) or Hirwa Rassa (Green Gravy). On top of that, there’s Tari, spicy red oil that adds to the flavour and coats the top of the dish in a shimmering layer. All Misal is designed to be enjoyed with pav (bread bun), either plain or buttered but always soft and bouncy. 

Now there’s a lot of controversy surrounding which Misal is the best and every region will tell it differently. Some people say that since Nashik’s Bhagvantrao and Kamla Vijay restaurants have been serving it for over a century, they should hold the title. And in 2015, the misal pav served at Dadar’s Aaswad restaurant was named the world’s tastiest vegetarian dish at the Foodie Hubs Awards in London. Some believe that Misal didn’t originate in Maharashtra at all, instead originating from Khandesh and Western Maharashtra, modern-day Nashik and Ahmednagar. 

But when it comes to a satiating, hearty meal, nothing can beat Puneri Misal which comes with a helping of poha soaked in your rassa for extra oomph. Since Misal was always designed to be a cheap and cheerful meal dating back to the days when workers travelled to Nashik for work and ate Misal Pav to fuel them through the entire day. Though it might not be the most glamorous dish, Misal Pav has captured many hearts over the years and continues to be a classic Maharashtrian favourite.

Ingredients

Usal

  • 1 cup moong sprout (here you can use combination of moong, matki, vatana, chana sprouts)
  • ½ cup dry green peas
  • 1 small onion finely chopped
  • 1 small tomato finely chopped
  • ¼ tsp turmeric powder
  • 1 tsp garam masala
  • 1 tbsp ginger garlic paste
  • 1 tsp red chilli powder
  • 1 tbsp oil
  • 10 Curry leaves
  • Salt to taste
  • 1 cup water

Dry masala for Rassa

  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 1 tbsp sesame seeds
  • ¼ cup desiccated coconut
  • 5 cloves
  • 1.5-inch cinnamon stick
  • 2 tbsp red chilli powder

Wet masala for Rassa

  • 1 small onion chopped roughly for grinding to paste
  • 1 small onion finely chopped
  • 1 tbsp ginger garlic paste
  • ½ cup coriander chopped
  • 2 green chilli or as per spice level required
  • salt to taste
  • 4 tbsp oil
  • 1.5-litre water
  • 4 tsp sugar
  • 1 lemon juice

Poha

  • 1 cup poha soaked
  • ¼ tsp turmeric powder
  • ½ tsp mustard seeds
  • ¼ tsp asafoetida hing
  • 2 tbsp oil
  • Salt as per taste

Assembling Misal

  • 2 potatoes boiled and cubed
  • 1 small onion finely chopped
  • ¼ cup coriander finely chopped
  • 1 cup Date chutney
  • 1 cup farsan mixture to sprinkle on top
  • 6 pav/bun to serve 

Method:

Usal

  • Heat oil in a pressure cooker. Add curry leaves.
  • Add chopped onion and saute till translucent.
  • Add ginger garlic paste to it. and saute more.
  • Add chopped tomatoes and salt and cook till they are soft. Then add turmeric powder, red chilli powder and garam masala to it and saute for two minutes.
  • Add the mixed sprouts and add water to it. Add the rest of the salt and pressure cook for 2-3 whistles.

Dry masala for Rassa

  • Dry roast coriander seeds, cumin seeds, sesame seeds, cloves, and cinnamon sticks on low heat.
  • After the spices start releasing aroma and get little brown add the desiccated coconut.
  • Mix well and roast for 2 more minutes. Keep it aside and let it cool.
  • Grind the masala to a fine powder. This masala can be used for making brinjal rice, stuffed brinjal curry, masale bhat.

Wet masala for Rassa

  • Heat oil in a pan. Add onion and fry till translucent.
  • Now add the dry ground masala and roast for 4-5 minutes.
  • Add the wet paste (grind together onion, ginger garlic, green chilli, and coriander to a fine paste). Mix well and saute for 2-3 minutes.
  • Add red chilli powder, salt and sugar. Mix well.
  • Add water and let it boil and cook for 12-15 minutes.
  • Add lemon to it after the water starts boiling.
  • The oil layer will be seen floating on top. 

Poha

  • Heat oil in a pan. Add mustard seeds, asafoetida, curry leaves and turmeric powder.
  • Add the washed and soaked poha. Add salt and mix well. Cover and cook for a few minutes. 

Assembling Misal

Arrange all the prepared ingredients for assembling the usal - prepared usal, poha, boiled and diced potato, chopped onions, chopped coriander, sweet date and tamarind chutney , farsan and tari/kat/rasa. The kat/tari/rasa should be hot.

Rassa

  • Assembling the usal - in a deep bowl add two tablespoons of prepared usal.
  • Add two tablespoons of poha and some diced potatoes.
  • Pour 4-5 ladle full of tari/rasa/kat. Add 2 tbsp of sweet date and tamarind chutney
  • Garnish with chopped onions, coriander and farsan. Puneri Misal is ready to serve. Similarly, prepare the remaining usal bowl.
  • Serve hot with pav.