Misal means “mixture” in marathi and if you are in Pune you should definitely not miss this treat! Technically, a usal topped with farsan, chopped onions, tomatoes and lemon, it is best served with pav. Puneri misal and kolhapuri misal are very famous.
For the Usal.
1 Cup sprouted Matki (Moth Beans).
1 tbsp Oil.
1/4 tsp Mustard seeds.
1/4 tsp Asafoetida.
1/4 cup chopped Onion.
1/4 cup chopped Tomatoes.
1 tsp Ginger Garlic paste.
1/2 tsp Chilli powder.
1 tbsp Malvani Masala.
1/4 tsp Turmeric powder.
Salt to taste.
1 tsp grated Jaggery.
For The Misal.
2 cups Usal- Use Matki or Moong Usal.
1/2 cup mixed Farsan.
1/4 cup Nylon sev.
1/2 cup chopped Onions.
4 lemon wedges
8 laadi pavs
For the Usal:
In a pressure pan heat oil,add mustard seeds, asafoetida,and onions,saute for a minute.Add ginger garlic paste,saute for 2 minutes more.
Add tomatoes and little salt,mix well and cook till onions and tomatoes turn soft.
Add chilli powder,turmeric powder and malvani masala saute well.
Add sprouted matki, Jaggery and salt,mix well.
Add 3 cups of boiling hot water.cover and cook till 1 whistle.After the pressure is released open the cooker.
For making Misal:
In a deep dish or bowl,place 1/2 bowl of usal (steaming hot), top it with farsan, chopped onion,nylon sev and chopped corriander leaves.
Serve immediately with 2 pavs and a lemon wedge.
Repeat with the remaining ingredients to make 3 more plates.
Tip: Adding of hot water to the masala helps in getting the tari(reddish layer of oil on top of the usal).