From Our Kitchen

Usal Misal

Name: Usal Misal
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 300 g sprouted mixed legumes (matki/moong); 1 medium onion, chopped; 6 cloves garlic; 1/2 inch ginger; 3-4 whole Kashmiri red chillies; 2 tbsp desiccated coconut; 2-3 medium tomatoes; 2-3 tbsp oil; 1/2 tsp mustard seeds; 1 pinch hing; 10 curry leaves; 1 green chilli, slit; 4 tsp Kardemome Usal-Misal Masala; 1/4 tsp turmeric powder; 1 tsp red chilli powder; 1/2 tsp coriander powder; to taste salt; 1 lemon, juice; handful farsan (mixture / sev), to serve; handful fresh coriander, to serve

A fiery Maharashtrian classic — sprouted legumes cooked in a spiced coconut-onion gravy with Kardemome Usal-Misal Masala, topped with farsan and served with pav.

Ingredients

Servings

300 g sprouted mixed legumes (matki/moong)
1 medium onion, chopped
6 cloves garlic
1/2 inch ginger
3-4 whole Kashmiri red chillies
2 tbsp desiccated coconut
2-3 medium tomatoes
2-3 tbsp oil
1/2 tsp mustard seeds
1 pinch hing
10 curry leaves
1 green chilli, slit
4 tsp Kardemome Usal-Misal Masala
1/4 tsp turmeric powder
1 tsp red chilli powder
1/2 tsp coriander powder
to taste salt
1 lemon, juice
handful farsan (mixture / sev), to serve
handful fresh coriander, to serve

Method

In a kadhai, sauté 1 onion, garlic, ginger, Kashmiri red chillies and coconut for 5 minutes until golden pink. Add 2-3 tomatoes, cook for a few minutes, cool and grind to a smooth paste.
In the same kadhai heat 2-3 tbsp oil. Add mustard seeds — let them splutter. Add hing, curry leaves and slit green chilli.
Add 4 tsp Kardemome Usal-Misal Masala, turmeric, red chilli powder and coriander powder. Add the ground paste and cook well until oil separates.
Add the sprouted legumes, salt and water. Cook until the sprouts are tender but still have a bite.
Serve hot topped with farsan, sliced onion and a squeeze of lemon. Accompany with buttered pav.

More Recipes

Chicken Ghassi

The Konkan coast's answer to a chicken curry — a fragrant, tamarind-coconut gravy with Kardemome Ghassi Masala that tastes best with neer dosa or aapam.

Read Recipe →

Prawns/Fish Ghassi

A Konkan coastal treasure — prawns or fish in a tangy, aromatic coconut-tamarind gravy made with Kardemome Ghassi Masala. Serve with neer dosa for the full Mangalorean experience.

Read Recipe →

Malvani Tawa Fish Fry

A fiery Malvani-style pan-fried fish — coated in Kardemome Malvani Tawa Fish Fry Masala with garlic paste and optionally crusted with rava for an irresistible crunch.

Read Recipe →