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Misal

Puneri Misal

★★★★

4 from 2 reviews

Description

This is our recipe for Pune style Misal. It has medium heat and is flavored with a bright red chili ginger garlic infused oil. This is in the style of Pune Shri Krishna Misal Recipe.

Ingredients

Scale
  • For the rassa (Stew)
  • 2 tsp oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 2/3 cup chopped onion
  • 1.5 TBSP Equal parts ginger and garlic paste made using some water
  • 2/3 cup fresh coconut
  • 1/2 cup chopped tomato
  • 1 tsp kashmiri red chili powder (mild and colorful)
  • For the Tari (Flavored oil)
  • 2 tsp Equal parts ginger and garlic paste made using some water
  • 3 TBSP vegetable oil
  • 5 tsp kashmiri chili powder
  • 1 tsp hot chili powder
  • 2/3 cup water
  • For the Misal
  • 1 tsp oil
  • 1/4 tsp turmeric
  • 2 tsp peanuts
  • 2/3 cup thin poha
  • 1 boiled potato
  • 0.5 cup boiled mataki lentil (moth)
  • 0.5 cup chopped onion
  • 1/4 cup chopped cilantro
  • 1 cup Sev
  • 4 Slices of white bread

Instructions

  1. For the rassa:
  2. start by heating the 2 tsp oil
  3. When hot add the mustard seeds, let crackle
  4. Add cumin seeds
  5. Add the onion and sweat making sure they do not burn or discolour. If required splash some water to cool down the pan
  6. After onions turn a bit soft add the ginger garlic paste and again stir making sure nothing changes color or burns. Add a splash of water and cook down
  7. Add fresh grated coconut and mix and cook without changing color or burning
  8. Add 1 tsp kashmiri red chili powder
  9. Add tomatos, mix and then cover to steam on low heat
  10. Open the lid and add 2 to 3 cups water according to consistency
  11. On medium heat, bring to boil covered
  12. Then simmer uncovered on low heat till a film of oil is formed on top
  13. Season with salt to taste
  14. For the Tari
  15. Add ginger garlic paste to a bowl
  16. Add the oil
  17. Add the two chili powders and mix thoroughly
  18. Let rest and infuse for 30 minutes
  19. Bring the water to a simmer on medium heat, add a tsp of salt
  20. Once simmering add the oil and spice mixture which was being infused and mix gently, do not stir vigorously to emulsify
  21. Set heat to low and let the mixture simmer so that a bright red layer of oil forms and the raw paste is cooked out. Set aside.
  22. For the mixture:
  23. Heat oil and add panuts to roast them on oil.
  24. Add turmeric and mix.
  25. Immediately add the thin poha and toss to coat with yellow oil and on medium heat stirring them gently toast them so they become crispier without burning them
  26. Mix the chopped onions with cilantro
  27. To Serve
  28. in a flat dish add 4 to 6 tsp of the thin poha toasted with peanuts and turmeric oil
  29. Add a 4 to 5 chopped cubes pf potatos and 2 to 3 tsp boiled mataki
  30. Add 2 tsp of chopped onions and cilantro
  31. Top with 0.25 cup sev
  32. In a bowl add 2/3 cup rassa
  33. Top this with 3 tsp of Tari – flavored oil and water mixture, skimming the top to get the oil in the last teaspoon
  34. Serve with a slice of bread, flat dish of misal, and the bowl of rassa plus tari

Notes

To know more about one of the absolutely delicious misals visit Shri Krishna Bhuvan in Tulsibaug Pune. We wrote about them here.

  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Cuisine: Indian Maharashtrian

Keywords: Puneri Misal Shri Krishna Bhuvan Misal Tarri

Find it online: https://www.breakingnaan.com/puner-misal-pav-recipe-shrikrishna-misal-tulshibag-style/