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Both, the misal and usal, are popular staple curries in the state of Maharashtra. Made from a variety of pulses or legumes, these savoury and spicy preparations can be found eaten in most Maharashtrian homes for breakfast or for a meal. Paired with chapatis, pao, rice or bhakri, the misal and usal are definitive dishes to have emerged from the state.
Misal
The misal, from the western state of Maharashtra, typically consists of sprouted moth or mung beans cooked with spices and served with a spicy gravy made from onions, tomatoes and a variety of spices. Eaten garnished with chopped onions, coriander leaves, crunchy toppings of sev or chiwda and served with a generous squeeze of lime, it is known for its rich, spicy flavour and enjoyed as a breakfast or snack item. With regional variations like the Kolhapuri and Puneri misal that have their own specific spin, the misal can taste different from one region to another, unlike the more sombre usal. While the Puneri misal is a variant that originates from Pune, it includes a touch of extra depth from the addition of goda masala – a special Maharashtrian spice blend.
The other distinctive feature of Puneri misal is that the spiced curry – also known as kat in Marathi – is served separately from the sprouts and other accompaniments, allowing diners to customize the dish by adjusting the spice level and mixing quantities according to their preference. On the other hand, the Kolhapuri misal, as the name suggests, hails from the Kolhapur region of Maharashtra and is seasoned with Kolhapuri masala that is known to pack in heat and intense flavour. Thicker and spicer when compared to the other variations of the misal, ingredients like red chilies, garlic, ginger, coriander seeds and cumin are used liberally. Even the sprouts which form the base of this curry are cooked separately and topped with the spicy gravy, with a special emphasis on spice.
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Usal
This versatile Maharashtrian dish that made with sprouted beans or pulses cooked is a flavourful, protein-rich dish that is served as a main course or even as an accompaniment to rotis or rice. Made with a variety of legumes like mung, moth, black eyed peas and horsegram, the usal is also cooked in a spice mixture base consisting of grated coconut – which adds a nutty richness to the gravy. Unlike the misal, the consistency of the usal gravy can vary, ranging from slightly dry to a semi-gravy, depending on regional variations or personal preferences. While the misal gets an additional garnish of raw onions and tomatoes before it is consumed, the usual traditionally only has a base of cooked onions and tomatoes, that bring a mild sweetness and tangy flavour. Unlike the misal which has marked regional variations, the fundamentals of making usal remain the same despite the small alterations in legume of choice and preparation style.
