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Puneri Misal | Spicy Misal Recipe | How to make Misal Pav | Cake and Curry

Today I bring you a recipe from Maharashtra. I learnt to make this from a friend who is from Pune. Puneri Misal is delicious, spicy and full of flavours. Its a meal in itself. Eversince I tried this recipe, I am in love with Misal. Now I understand why people crave Misal so much :) Ingredients For the Poha 3/4 cup - flattened rice (poha) 1/8 tsp - turmeric powder 1/4 tsp - sugar salt to taste lemon juice to taste 1 tbsp - oil 1/4 tsp - mustard seeds a pinch of asafoetida a few curry leaves 2 - green chillies, roughly chopped 1/4 cup - onions, finely chopped 1 medium size potato, chopped some coriander leaves a little water For the Tarri sprouts made from 1/2 cup Moth beans, boiled 1/4 cup - dry coconut 1 tsp - onion, thinly sliced 3 cloves of garlic 1 tsp - ginger, roughly chopped 1 medium size tomato, thinly sliced 4 tbsp oil 1/4 tsp - mustard seeds 1/4 tsp - cumin seeds a few curry leaves 1/8 tsp - turmeric powder 1 1/2 tsp - Kashmiri red chilli powder 2 tsp - Goda masala salt to taste 600 ml - boiling water 1 tsp - jaggery powder For assembling the Puneri Misal moth sprouts Some chopped onions Some chopped coriander leaves tarri Poha Farsan some lemon Method For the Poha 1. Wash the Poha with some water. Add the turmeric powder, sugar, salt and lemon juice on the poha, keep aside. 2. Add the oil to a pan, add the mustard seeds and asafoetida, when the seeds start to crackle, add the curry leaves, green chillies and onions and sauté on a medium heat for a couple of minutes. 3. Add the potatoes and cook until the potatoes are soft. 4. Add the Poha, some water and mix. Cover and let it cook for a couple of minutes, add some chopped coriander leaves, mix and keep aside. For the Tarri 1. Dry roast the coconut and transfer them to a mixer jar. 2. Add 1 tsp oil to a pan, add the onions, garlic and ginger and cook on a medium heat until the onions are slightley brown. Add the tomatoes and cook until mushy. 3. Transfer the mixture to the mixer with coconuts, grind into a smooth paste using a little water. 4. Add 4 tbsp oil to the pan, add the mustard seeds, cumin seeds and curry leaves, when the seeds start to crackle, add the paste and saute on a medium heat until the oil separates. 5. Add the turmeric powder, chilli powder, Goda masala, salt and cook again for a couple of minutes. 6. Add the boiled moth beans sprouts and mix well. Add 600 ml boiling water and simmer on a low heat for 10 mins, stir occasionally. 7. Add the jaggery powder, mix and turn off the heat. For assembling the Puneri Misal 1. Add the moth bean sprouts on the serving dish. Alternately you can add a little tarri. 2. Top it up with some Poha, Farsan and Tarri. 3. Garnish with some chopped coriander leaves and onions and squeeze some lemon juice if you desire and serve hot with some pav (buns) 4. Enjoy! Thanks for watching. Please, like, share and subscribe to Cake and Curry. Follow me on Instagram -   / ​   Follow me on Facebook -   / cake-and-cur...​   Click to subscribe - https://www.youtube.com/channel/UCChc...