How To Make The Perfect Nashik Style Misal At Home

Maharashtra loves its Misal. Misal is a high-protein curry made with Matki bean Misal preparation comes in a wide variety. Every location has a unique method for creating masala and a distinctive flavour, for instance the Puneri Misal, Kolhapuri Misal or the Nashik Misal. Any time of day is appropriate to enjoy misal. Kala masala is a speciality of Nashik misal. While eating this dish, you will taste a variety of flavours all at once, but the predominant flavour is provided by the flaming hot, and spicy rassa (gravy) provides spicy Misal aficionados with an unexplainable sense of contentment. The best part about this dish is that it is quite simple to make, even at home. Here’s a recipe to bring all the flavours of Nashik to your kitchen.

● Serves: 2 People

● Cooking Time: 30 Minutes

● Total Time: 40 Minutes

Ingredients (for two):

● 1 bowl sprouts

● 2 medium-size onion

● 9-10 Garlic cloves

● 1-inch ginger piece

● 3 dry red chillies

● 1 bay leaf

● 11-12 curry leaves

● 1 tsp coconut powder

● 1 big cardamom

● 1/2 bowl of coriander leaves

● 4-5 tsp oil

● 2 tsp red chilli powder

● 2 tsp turmeric powder

● 1 tsp coriander powder

● 1 tsp garam masala

● salt as required

Method:

● In a pan, heat the oil and add the onion, garlic, and ginger.

● For about 7-8 minutes, roast the onion until it turns a nice brown colour.

● Place the onion along the pan's edge and add the dry coconut.

● Roast the coconut until golden and combine it with the onion.

● Turn off the heat and allow the mixture to cool.

● Add the coriander leaves to the mixture in the blender jar.

● Blend everything into a smooth paste with as little water as possible.

● In a pan, heat the oil and add the blended masala.

● When the masala starts to release the oil, add red chilli powder and mix thoroughly.

● Cook while stirring continuously for about 2 minutes.

● Mix in the sprouts thoroughly.

● Fry the sprouts thoroughly before adding hot water and salt.

● Simmer for about 10-15 minutes, or until the sprouts are thoroughly cooked.

● Serve misal with shev, tarri, onion, and coriander leaves on top.

● Misal is best served with pav and a slice of lemon.

Notes

1. It is optional to add coriander leaves while blending the masala. If you don't want to, you

can skip it.

2. When blending masala, try to avoid using water. If necessary, add 1-2 teaspoons of water.