Misal Magic: A Burst of Spice!

There’s something truly comforting about a steaming bowl of spicy misal, especially when the monsoon clouds roll in and all you crave is something soul-satisfying and full of flavor. A quintessential Maharashtrian delicacy, it is more than just a dish — it’s a burst of spices, textures, and aromas that brings back memories of home, rainy days, and street-side stalls.

In this recipe, we’ll make a simple yet flavorful homemade misal using basic ingredients and no fancy prep. Perfect for those busy days or when you want to treat your taste buds without too much fuss, this pairs beautifully with pav (bread rolls) and a hot cup of chai. Whether you’re new to Maharashtrian food or a die-hard fan, this version promises warmth, spice, and satisfaction in every bite.

Let’s get cooking and bring the streets of Maharashtra to your kitchen — one bowl at a time!

Image credits: Google

Ingredients for the recipe

3–4 small to medium-sized onions (chopped)

3-4 small tomatoes

A handful of curry leaves

3 green chilies (slit)

Ginger-garlic paste

Pre-boiled mixed sprouts (use any sprouts of your choice)

Spices:

Red chilly powder

Turmeric

Missal masala

Salt

Garam masala

Coriander powder

Cumin powder

For Garnishing:

Finely chopped coriander

Chopped onions

A dash of lemon juice

Your choice of mixed farsan or sev for that extra crunch

🌶️ Quick Recipe (Homestyle)

Misal Recipe: 1. Boil the Sprouts

Start by boiling the sprouts of your choice. Add a pinch of hing (asafoetida) while boiling, and pressure cook them for about 4–5 whistles. Once done, keep them aside along with the leftover stock (water).

2: The Masala Curry Base to the Misal

Finely chop 3–4 medium/small tomatoes and 4 medium onions.

Heat some oil in a deep pan.

Once hot, add mustard seeds (rai) and cumin seeds (jeera) and let them splutter.

Add the chopped tomatoes and cook them for 3–4 minutes, until the oil starts separating and the tomatoes turn soft and mushy.

Add slit green chilies and curry leaves, sauté for 1–2 more minutes.

Now add the chopped onions, mix everything well, and cover the pan with a lid to let it cook.

Once the onions are soft and cooked, add ginger-garlic paste and a splash of water to prevent the masala from sticking or burning.

Add your usual spice mix (like turmeric, red chili powder, coriander powder, and garam masala or missal masala) and cook it all together for a few minutes until the masala blends well.

3: Adding Sprouts and adjust Consistency

Add the pre-boiled sprouts to the masala mixture and stir well.

Pour in the leftover sprout stock (hing water) to enhance flavor.

You can also boil some extra water separately and add that to adjust the consistency depending on whether you prefer a thick or watery missal.

Let it simmer so that all the flavors blend well.

4: Garnish & Serve Misal

Once done, garnish the misal with fresh chopped coriander.

In a serving bowl, add the misal. Top it with chopped onions, farsan, and a squeeze of lemon juice.

For extra flavor, you can add leftover batata bhaji, crushed samosa, or batata vada on top.

Serve hot with pav (bread rolls) or enjoy it as is

Here’s a quick snippet of the Missal recipe Enjoy!

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A post shared by Preeti Meher – Nomadic Palatte (@nomadicpalatte)

A Bowl Full of Spice and Soul

As the last spoonful of misal leaves a lingering warmth on your palate, remember—this dish isn’t just food, it’s an experience. From the crunch of farsan to the tang of lemon and the spicy kick of the tarri, every element brings a story of Maharashtrian tradition to your plate. Whether you’re whipping it up for a quick weekend brunch or sharing it at a family gathering, it never fails to impress.

So go ahead, serve it hot, share it with love, and let the vibrant flavors speak for themselves. Because in the end, a well-made misal isn’t just eaten—it’s celebrated. 🌶️✨