Spices and Recipes

Misal mean mixture. Misal is very famous in the entire state of Maharashtra. Misal is turns out to be very spicy hot and is relished with pav.

 

Ingredients: Serves 4 people
For Usal:

• 2 cups moth beans (matki)
• 2 tspn garam masala
• 1 tspn chili powder
• 1 tspn jaggery or sugar
• salt to taste

For rassa or kat (another curry for misal):

• 3 potatoes
• 2 medium sized onions
• 2 tspn garam masala
• 2 tspn tamarind pulp
• 4 tspn chili powder (for real spicy touch!)
• salt to taste
• 1/4 cup oil

For garnishing:

• farsaan (Mixed Indian savory)
• Chivda
• 1 small onion chopped finely
• chopped coriander leaves

Method:

For Usal :

1. Soak moth beans overnight. Next day, drain the water and leave them to sprout for another 5-6 hours.
2. Remove and wash sprouted beans. In a pan, heat 1 tspn oil, mustard seeds, turmeric powder and asafoetida. Add sprouted beans and some water.
3. When they are soft, add garam masala, jaggery, salt and 2 tspn chili powder. Stir well and cook for some time. Maharashtrians call this curry ‘Usal’.

Variation: Fry curry leaves, peanuts in the oil along with other tempering items. This curry can be a mixture of two or more sprouted beans such as green chickpeas, black eyed beans etc.

For Rassa/Kat :

1. Chop onions into vertical thin pieces. Chop potatoes and coriander leaves.
2. In another pan, heat 1/4 cup oil. Add mustard seeds. As they splutter, add turmeric powder and asafoetida. Add chopped onions. When they turn transparent, add potato pieces and 2 cups water. Cover and cook till potatoes are tender.
3. Remove the lid, add garam masala, tamarind pulp, salt and chili powder and mix. Bring it to a boil.
4. This is known as ‘rassa’ or ‘kat’ for misal.
5. In a plate, spread some usal. Arrange farsaan on top. Pour some potato rassa and garnish with coriander leaves, chopped onions, farsaan and chivda. Serve immediately.

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