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One of the best-ever favourite recipes served by Mumbai’s roadside eateries, Misal can even be considered a trademark dish of the city’s food scene!
It is nice and spicy, and delivers the perfect pick-me-up effect. We have used only safed vatana here, as done by most eateries in Mumbai, but if you wish you can use mixed sprouts too. The cooked vatana is combined with a tongue-tickling gravy of tomatoes, onions and spice powders like garam masala and goda masala, and a topping of assorted savouries to give it an exciting crunch.
Served with laddi pav, Misal can be enjoyed for breakfast, dinner or as a snack at any time of the day.
You can also try other misal and usal recipes like Moong Dahi Misal , Farali Misal , Malvani Vatana Usal and Sprouted Vaal ki Usal .
- Combine the safed vatana, soda, salt and 2 cups of water in a pressure cooker, mix well and pressure cook for 4 whistles.
- Allow the steam to escape before opening the lid. Keep the safed vatana and the water aside. Do not drain.
- Heat the oil in a deep non-stick pan, add the cumin seeds, mustard seeds, asafoetida and curry leaves and sauté on a medium flame for 30 seconds.
- Add the onions, ginger paste and garlic paste and sauté on a medium flame for 3 minutes.
- Add the tomatoes, turmeric powder, coriander powder, cumin seeds powder, chilli powder, kashmiri red chilli powder, garam masala, goda masala and 1 tbsp of water, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
- Add the cooked safed vatana with its water, salt, and 1 more cup of water, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
- Just before serving pour ¼ of the misal in a serving bowl, sprinkle 2 tbsp of mixed farsan, 2 tbsp of onions and 1 tbsp of coriander evenly over it.
- Repeat step 7 to make 3 more servings.
- Serve immediately with laddi pavs and lemon wedges.
Nutrient values (Abbrv) per plate
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