Misal (Marathi:मिसळ), meaning “mixture”, is a delicacy in the western Indian state of Maharashtra. The dish is eaten for breakfast or as a midday snack or meal. It remains a very popular snack since it is easy to make, is relatively cheap and has good nutritional value. The taste of misal ranges from mildly to extremely spicy. Misal is also a popular street food.
- 3 cups Boiled pulses*
- 2 finely chopped tomatoes
- 1/2 cup Tamarind (Imli) water**
- 1 tsp Red Chilli Powder
- 1/4 tsp Turmeric (haldi) Powder
- 1/4 tsp Coriander-Cumin (Dhania-jeera) Powder
- 1/2 tsp Mustard (Rai) Seeds
- 1/2 tsp Cumin (Jeera) Seeds
- 2 tsp Oil
- Salt to taste
For Serving :
- 1 cup Mixed Farsan ( Usually known as Bombay Mix, it is a dry sev and other farsan)
- 2-3 tsp Finely Chopped Coriander
- 5-6 Pav (Bread Slices)
- 2 Lemon Wedges
NOTE – * Boiled Pulses includes Moong (Whole green Moong), Moth Beans (Matki), Black Chickpea (Kala Chana), Red Lentil ( Masoor), Dried Green and White Peas (Vatana). Approximately 25g of each.
**For Tamarind (imli) Water : Soak around 25 gms (1/2 tbsp) of tamarind in half cup of water for half an hour (alternatively microwave it for 2 minutes) just to soften the tamarind. Squeeze out the pulp of tamarind into the water and strain it. Residual water is tamarind water ready to use.
Heat oil in a pan and add mustard seeds, let it crackle, then add cumin seeds. Add chopped tomatoes and let it cook till it softens, then add all the boiled pulses along with 1 cup of tamarind water and let it cook for 2-3 minutes. Add red chilli powder, turmeric powder, coriander-cumin powder and salt to taste. If needed add some water and let it cook for 4-5 minutes
Serve the misal in a serving bowl and garnish it with mixed farsan and chopped coriander. Serve hot with lemon wedges and pav.