Misal ( Mumbai Roadside Recipes )


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Misal means “mixture” in marathi and if you are in bombay, you should definitely not miss this treat! technically, a usal topped with farsan, chopped onions, tomatoes and lemon, it is best served with pav. Puneri misal and kolhapuri misal are the granddads of the missal clan!

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Makes 4 plates
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For The Misal
1 1/2 tbsp oil
1/2 tsp cumin seeds (jeera)
1/4 cup chopped onions
1 tsp ginger-garlic (adrak-lehsun) paste
1/2 cup tomato puree
1/4 tsp clove powder
1/4 tsp cinnamon (dalchini) powder
1/4 tsp turmeric powder (haldi)
1 tbsp coriander-cumin seeds (dhania-jeera) powder
1 1/2 tsp chilli powder
1 tbsp misal masala (readily available in the market)
a pinch of sugar (optional)
salt to taste
1 cup boiled mixed sprouts
2 tbsp chopped coriander (dhania)

For Serving
1 cup mixed farsan
8 tbsp finely chopped onions
4 lemon wedges
8 laadi pavs

For the misal

  1. Heat the oil in a kadhai and add the cumin seeds.
  2. When the seeds crackle, add the onions and ginger-garlic paste and sauté on a medium flame for 4 to 5 minutes.
  3. Add the tomato purée, clove powder, cinnamon powder, turmeric powder, coriander-cumin seeds powder, chilli powder, misal masala, sugar, salt and ¼ cup of water, mix well and simmer for 5 to 7 minutes or till the oil separates, while stirring continuously.
  4. Add the mixed sprouts, ¾ cup of water and coriander, mix well and simmer for another 2 minutes, while stirring continuously.

How to serve

  1. Place ¼th of the masala on a small plate, top with ¼th of the missal, ¼ cup of farsan and ¼ cup of onions evenly over it.
  2. Serve immediately with 2 pavs and a lemon wedge.
  3. Repeat with the remaining ingredients to make 3 more plates.
RECIPE SOURCE : Mumbai's Roadside SnacksBuy this cookbook
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Foodie #606549August 19, 2014

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Reviewed August 19, 2014by Foodie #606549


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