Jain Misal

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.

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