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Misal is a lovable street food in Maharashtra. It is a mixture of various sprouts in a spicy gravy & topped with onions, tomatoes. It can be eaten as a snack of wholesome meal along with bread or as it is.This is widely popular dish of Maharashtra. Each place has its own version of misal.


1/2 cup Matki (Moth beans )

1/4 cup Moong ( Green Gram )

Chawli (Black eyed beans)

Ragada ( Dried white peas )

Kabuli Chana ( White Chickpeas )

1 tsp ginger garlic paste

1 tsp coriander & cumin powder

1 tsp Goda Masala ( available at stores )

2-3 Red chillies & 2-3 garlic paste

1/4 tsp turmeric

1/4 tsp Garam masala

1 chopped potato

1 chopped tomato

1/2 cup Chivda/Farsan ( mixture )

1 finely chopped onion

Lime juice as per taste

Fresh coriander leaves to garnish

Yogurt ( Optional )

For Tempering

1/4 tsp mustard seeds, a pinch of asafoetida (hing),8-9 curry leaves, 2tbsp oil

Tip : The main ingredient of misal is matki.The others can be used in any proportion as per as liking to make 2 whole bowls.


Soak all the pulses overnight & let them sprout the next morning. Now cook them in cooker taking care not to overcook them. Matki & Moong take less time to cook than the other pulses. So adjust the timing accordingly.

Chop some bolied potatoes & keep aside.

Heat oil in pan.Temper it with mustard seeds,hing & curry leaves & let it splutter.Then add ginger garlic paste,garlic chilly paste,coriander & cumin powder,goda masala, turmeric powder & mix it well.To this add the chopped potatoes.

Now throw in the boiled sprouts. Mix well. Add some water to it. It should be a little soupy consistency. Then add salt as per taste & garam masala.The spiciness should be checked at this stage. Some red chilly powder can be added if required.

Add a bit of amchur ( dried mango )powder & jaggery to balance the taste .Let it boil for 2-3 mins.

Misal is ready.

For serving

Take the misal in a bowl.Top it with chivda/farsan, chopped onions, tomatoes, coriander leaves & lime juice. It can be relished as it is or with bread !!

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