Puneri misal

                             Puneri Misal 

  

Misal Pav is a very famous dish in Maharashtra, specially the Puneri misal and Kolhapuri Misal. 

The Misal is served with sliced bread or a small loaf, in the dish misal-pav. The main part of the misal is the spicy curry, called tarry. The Kolhapuri version of misal does not contain phodniche pohe. So experience spicy puneri misal. 

Ingredients: 

For making Matki 

Usal- 

2 cups Moth sprouts 

¾ cup finely chopped onion 

¼ tspn mustard seeds, 

¼ tspn asafoetida,

1 tspn red chilly powder,

1/4 tspn turmeric powder, 

1 tspn Goda masala (Maharashtrian masala)or Garam masala. 

2 tbspn oil 

Salt for taste 

For making phodniche pohe – 

2 hand full thick pohe 

½ cup finely chopped onion 

1 green chilly, 

¼ tspn mustard seeds, 

¼ tspn asafoetida 

Salt and sugar for taste 

For making batatyachi bhaji- 

1 boiled and peeled potato 

¼ cup finely chopped onion 

¼ tspn turmeric powder 

1 green chilly 

¼ tspn cumin seeds 

1 pinch asafoetida 

Salt for taste 

For making kat- (This curry called as kat or even tarri) 

7-8 cups of water 

2 tspn ginger-garlic paste 

2 tbspn grated and roasted dry coconut 

½ cup finely chopped onion 

2 finely chopped tomato 

2 tspn red chilly powder 

¼ tspn turmeric powder 

1 tspn tamarind pulp 

1 pinch sugar Salt for taste 

2 cups farsan, chiwda 

½ cup finely chopped tomato 

½ cup finely chopped coriander 

¼ cup tamarind chutney (optional) 

¼ cup yogurt (optional) 

6-8 bread slices or white dinner rolls 

Method: 

1. Make small cubes of potato. Washed pohe 2 to 3 times and keep it aside for 5-10 minutes. Rub salt, sugar and turmeric powder to soaked pohe. 

2. Put matki with 8 cups of water in a saucepan and boil it for 10-15 minutes. 

3. Drain all the water and use the same water for making kat, this makes kat tastier. Keep boiled matki aside for usal. 

4. For making Matki usal- Heat oil in a saucepan. Add mustard seeds. Let it crackle. Add onion and sauté for 2-3 minutes. Add matki, turmeric powder, red chilly powder and salt. Close saucepan with a lid. Let it cook for 3-4 minutes. Keep usal aside. 

5. For making Hot and spicy Kat- Heat oil in saucepan. Add ginger garlic paste. Stir for a minute and then stir dry coconut. When you feel a nice aroma, add onions and stir for 3-4 minutes. Add tomato, turmeric powder, red chilly powder, and salt. Stir well till you see oil coming out from mixture.Then add boiled matki water and add little tamarind pulp.Bring it to boil. Add more chilly powder as required. 

6.For making phodniche pohe- Heat oil in wok. Add mustard seeds. Let it crackle. Add green chilly in pieces. Next add soaked pohe. Stir well. Cover kadhai with a lid .let it cook for 2-3 minutes. Keep it aside. 

7.For making batatyachi bhaji( aloo ki subji)- Heat oil in the same wok. Add cumin seeds, green chilly in 2 pieces. Add onion and sauté for 2-3 minutes. Next add turmeric powder, salt and potato cubes. Stir 2-3 minutes. Cover kadhai with a lid. Let it cook for 2 minutes. 

8. Prepare dish for misal. 

First put phodniche pohe at the bottom. 

Above that put batatyachi bhaji. 

Then put usal, chopped onion, chopped tomato ,tamarind chutney, yogurt and kat. 

Garnish with farsan and chivda. Put little chopped coriander leaves on top. And serve hot with bread.

Give kat separately too with misal. 

layers for Misal- 

1. Phodniche pohe at the bottom 

2. Above that batatyachi bhaji(aloo ki subji) 

3. Matki Usal 

4. Chopped onion 

5. Kat (tarry) 

6. Add Farsan in the end 

Tip: Sometimes, after mixing everything kat tastes less spicy. So accordingly improve spicyness. Generally people take kat separatly too with misal.They like to add some more kat to the misal while eating