For Maharashtrians, Sunday means Misal. Misal is a soul touching combination of ingredients enjoyed together with hot and spicy tarri or rassa or curry. PSM Misal Masala is here for making your life easy. PSM Misal Masala is a spice blend that is curated using the best spices and condiments which compliment each other. PSM Misal Masala is made through our rigorous R&D and consultation of the best Misal experts of Pune.

What is Misal?

Misal is a Maharashtrian dish mainly containing tarri/rassa (curry), matki, potatoes, farsaan, onion, coriander, lemon, and served with slices of bread or laadi pao. Each city/region has it's own way of making Misal. Recipe and techniques of making Misal are different and change from one house to another.

When it comes to Puneri Misal; Misal in Pune is an emotion. People swear by it and often argue about the best Misal joints in Pune. Misal is often made on Sundays or when many guests come over.

How to Make Misal at Home?

As daunting as it may sound, making Misal is very straightforward. You need to master the art of making a delicious tarri. At PSM, we empower you with our spices so that you don't have to worry about the taste at all and achieve the best dish every time.

This recipe is for 4 servings-

Ingredients-

1. Onions - 5 medium sized, finely chopped
2. Onion - 1 medium sized, vertically chopped in juliens
3. Tomatoes - 2 medium sized, finely chopped
4. Garlic - 4 cloves, finely chopped
5. Ginger - 1 inch piece, finely chopped
6. Bay Leaf - 2 to 3
7. Mustard Seeds - 10g
8. Cumin Seeds - 10g
9. Asafoetida/Hing - 10g
10. Potatoes - 3 medium sized, chopped in dices
11. Matki - 200g, sprouted 
12. Coriander Leaves - 50g, finely chopped
13. Curry Leaves - 9-10
14. Coconut - 1 whole, finely grated
15. Lemon - 2 medium sized 
16. Jaggery/Gud - 20g
17. Granulated Sugar - 20g (optional)
18. Water - 500ml
19. Salt - to taste
20. Cooking Oil - 200g (Peanut/Sunflower recommended)
21. PSM Misal Masala - 80g to 100g (depending on spice tolerance)
22. PSM Guntur Red Chilly Powder - 20g (to taste)
23. PSM Turmeric Powder - 5g
24. Mix Farsan - 250g
25. Bread Slices / Pao - According to liking

 Steps to Make Misal-

1. In a saucepan heat 150g cooking oil at medium flame. Once the oil is hot, temper mustard seeds and cumin seeds. Once the mustard seeds start to crackle, add in those Bay Leaves and fry for  one minute, then, add finely chopped Garlic and fry it till it has golden color. Now, add finely chopped Ginger and fry for 1 to 2 minutes. Do not increase the flame. 
2. Now add PSM Misal Masala, PSM Guntur Red Chilly Powder, PSM Turmeric Powder, and Hing. Fry the powdered spices for one minute on low to medium flame.
3. Now add 80% of finely chopped onions and keep remaining aside for later. Fry the onions till they are translucent on a medium flame. Add salt to taste. Now add the finely chopped tomatoes and give them a good toss in the spice mixture. Add in the sugar which is optional. 
4. Add 60% of all the finely grated coconut and half of finely chopped coriander leaves and then let all the ingredients fry in for some time.
5. Once the mixture has start releasing the oil from the sides, add water and let the mixture boil for 25 to 30 minutes. The boiling liquid should have a deep red floating oil over it. Add Jaggery after the curry starts boiling. Keep tasting the curry while it is boiling. Your Misal Tarri is ready.
6. In a different saucepan, heat some oil at low flame, temper in some curry leaves and add some PSM Turmeric Powder. Fry it for a good minute. Add sprouted Matki and fry it for 5 minutes. Add very little water water and let it cook for 10 minutes. Once done, remove and keep aside.
7. In the same saucepan, add some oil, temper mustard seed and cumin on low flame, add remaining few curry leaves, add some PSM Turmeric Powder, and PSM Guntur Chilly Powder to taste. Fry for 1 to 2 minutes. Add vertically sliced onions and fry till translucent on medium flame. Add chopped boiled potatoes and toss them in the mixture. Add little water and cook for 7 to 8 minutes. Once the water is evaporated, take out the potato mixture and keep aside. Tip - Potato Mixture can be replaced or complimented with some regular pohe.

Now for Plating-

1. Take a bowl or a wide dish.
2. At the bottom, layer the potato mixture. On top of that, add some matki.
3. Then add some farsan.
4. Then when you are ready to eat, add the tarri to the bowl/plate. Tarri should be hot.
5. Garnish it with grated coconut, coriander, and some finely chopped onions. Squeeze in some lemon.
6. Serve this with slices of bread or laadi pao.
7. Keep a bowl of Tarri ready for whenever you need more.

*The above photo is suggested serving of Misal made using PSM Misal Masala and other PSM Spices and Products.

Enjoy you Puneri Misal. Let us know in the comments did you like it?

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