Puneri Misal

Misal Pav is a famous Maharashtrian snack. Misal is prepared by assembling 2 to 3 dishes. It requires a spicy sprouts curry, potato bhaji, kanda pohe (optional) and then topped up with farsan mix, onion and coriander leaves. Yogurt can be added to suit one's taste and have it with pav. It can be served for breakfast, evening snacks or even for dinner.

Ingredients:
For Rassa:

1. Moth beans (matki) or mixed pulses - 1/2 cup
2. Onion (sliced) - 3 medium
3. Tomato (chopped) - 3 medium
4. Ginger - 1/2" piece
5. Garlic cloves - 15 - 20
6. Dry coconut (grated) - 4 tbsp
7. Cloves - 3
8. Peppercorns - 6 - 7
9. Cinnamon - 1/4" piece
10. Coriander seeds - 1/2 tsp
11. Cumin seeds - 1/4 tsp
12. Kashmiri mirchi - 2
13. Mustard seeds - 1/2 tsp
14. Asafoetida - 1/3 tsp
15. Turmeric powder - 1/4 tsp
16. Chilly powder - 1 tsp
17. Coriander powder - 1/4 tsp
18. Oil - 3 tbsp
19. Jaggery (grated) - 1 to 1.5 tsp
20. Water - 6 cups approx.
21. Salt - 2.5 - 3 tsp approx.

For serving:

1. Potato bhaji: Simple dry bhaji made from boiled potatoes in oil with mustard seeds, hing, turmeric powder and green chillies.
2. Kanda pohe/ chivda (optional)
3. Farsan mix - 1/4 kg
4. Onion (chopped) - 2
5. Coriander leaves - 1/4 cup
6. Beaten curd (optional)
7. Lemon wedges - 8
8. Laadi Pav - 16 (small)

Procedure:

• Wash moth beans and soak for at least 5 - 6 hrs.
• Drain moth beans, tie them in a muslin cloth and keep hanging for 8 to 10 hrs.
• Cook them and keep aside.
• Dry roast ingredients numbering 7 to 12, then roast dry coconut and grind all this by adding little water to a fine paste. (keep it aside)
• Grind onion, tomato, giner and garlic to a fine paste. 
• Heat oil in a pan and add mustard seeds, asafoetida and onion tomato paste, stir fry for a min and keep it covered on low flame for 5 mins, stir occasionally.
• Add turmeric powder, chilly powder, corriander powder and coconut spice paste, mix well and keep stirring for 5 min.
• Add cooked sprouts, jaggery, salt and water.
• Stir well and keep boiling for 5 - 7 min.
• While serving in the plate first put pohe at the bottom, then potato bhaji, then moth bean curry.
• Top it with farsan, onion, corriander and sprinkle lemon juice, beaten curd also to be poured on top.
• Serve with pav. 

Tip:

• Cooked sprouts can be added separately while serving or usal can be prepared and added.
• More oil and chilly powder can be used for making rassa.
• You may use ready made misal masala or garam masala or blend goda masala with kanada lasun masala.