Missal Love – Your Perfect Missal Recipe Simplified!

A typical Maharashtrian dish, Missal Pav is very famous. This delicious food is one of the popular street foods available in Mumbai. And of course anywhere in Maharashtra. Unlike the other street foods Pani Puri, sev puri etc. missal pav is a full snack that can be eaten for lunch or dinner.

Missal in its original form is prepared using ginger-garlic, onion and other spices.  Basically, it has two parts; a thick curry of matki (sprout) called Usal and a watery and spicy curry known as “kat”. Normally people mix these two according to their taste and requirement.

Ingredients for Missal:

 FOR USAL:

2 cups matki(moth beans),soaked overnight
1 tsp rai(mustard seeds),
1/2 tsp heeng(asafoetida),
1/2 tsp turmeric powder,
1 tsp red chili powder,
2 tsp Maharashtrian goda masala or garam masala,
1 tsp jaggery or sugar,
8-10 curry leaves,
Salt to taste,
Oil for frying.

For rassa or kat (spicy curry added to missal) :

2 medium sized onions, chopped,
1 tsp rai(mustard seeds),
1/2 tsp heeng(asafoetida),
1/2 tsp turmeric powder,
4 tsp red chili powder (for real spicy touch!)
2 tsp Maharashtrian goda masala or garam masala,
2 tsp tamarind pulp,
Salt to taste,
1/4 cup oil,
Water.

For garnishing:

Farsaan (Mixed Indian savoury),
Sev,
Fried Groundnuts(Peanuts),
1 small onion chopped finely
chopped coriander leaves.

Preparation:

USAL-
Drain the water from the soaked matki(moth beans) and leave them to sprout for another 5-6 hours. Once sprouted, remove and wash them.
In a pan, heat some oil, add mustard seeds and when they splutter add some heeng(asafoetida), curry leaves, turmeric powder and red chili powder. Add sprouted beans and some water. When they are soft, add goda masala/garam masala, jaggery/sugar and salt. Stir well and cook for some time.

For Rassa/Kat (spicy curry):

In another pan, heat around 1/4 cup oil. Add mustard seeds. As they splutter, add heeng(asafoetida), turmeric powder and red chili powder. Add chopped onions. When they turn transparent, add 2 cups water. Cover and cook till it boils. Remove the lid; add goda masala/garam masala, tamarind pulp, salt and mix. Bring it to a boil.

SERVING:

In a bowl, spread some usal. Arrange farsaan on top. Pour some rassa/kat(spicy curry) and garnish with coriander leaves, chopped onions, farsaan and sev. Serve immediately with pav or bread.

One really needs to have the stomach to try this spicy hot dish, as spice is the main element of it. But nevertheless, you are truly going to relish this amazingly delicious dish. Try it.

Bon appetite…!

 – Harshali Amin