Craving a spicy, delicious, and truly authentic Maharashtrian breakfast? Look no further than this amazing Matki Misal Recipe! Misal Pav is not just food; it’s an emotion for many in Maharashtra. This recipe shows you how to make a “tarribaz” misal, which means it has a fiery, aromatic, and flavourful red gravy (the ‘tarri’ or ‘kat’) that is simply irresistible.
Forget the restaurant versions! This homemade Matki Misal is ten times better, made with a special, freshly ground masala that brings all the flavours to life. It’s the perfect dish for a lazy Sunday brunch or when you want to treat your family to something special. This step-by-step guide is super easy to follow, even for beginners. Let’s learn how to make the best Matki Misal right in your kitchen!
Also Read – Easy Urad Daliche Ghute Recipe: A Spicy Maharashtrian Dal
Ingredients List:
- For Boiling Sprouted Matki (Moth Beans):
- 300-350g Sprouted Matki (Moth Beans)
- 1 tsp Oil
- 1/2 tsp Cumin Seeds
- 1/4 tsp Asafoetida (Hing)
- 5-6 Curry Leaves
- 1 Bay Leaf
- 1/2 tsp Turmeric Powder
- A pinch of Salt
- 1.5 glasses of Water
- For the Fresh Masala Paste:
- 3 medium Onions, dry roasted
- 2 spicy Green Chillies, roasted
- 2 tbsp Dry Coconut, dry roasted
- 1-inch Ginger
- 1 whole pod of Garlic, lightly roasted
- 1 small bunch of Fresh Coriander
- 1 small Tomato
- For the Dry Spice Powder (Misal Masala):
- 1 Bay Leaf
- 1 tsp Coriander Seeds
- 1/2 tsp Cumin Seeds
- 1/2 tsp Poppy Seeds
- 1 tsp White Sesame Seeds
- 1 small Star Anise
- 1/2-inch Cinnamon Stick
- A small piece of Mace (Javitri)
- 1 Black Cardamom
- 1 Green Cardamom
- 3 Cloves
- 7 Black Peppercorns
- 1 tsp Kasuri Methi (Dried Fenugreek Leaves)
- For the Final Misal Gravy (Tarri):
- 2-3 tbsp Oil (or 1 large ladle)
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 8-10 Curry Leaves
- 1/4 tsp Asafoetida (Hing)
- 1/4 tsp Turmeric Powder
- 2 tsp Kanda Lasun Masala (or a good quality Red Chilli Powder)
- Prepared Fresh Masala Paste
- Prepared Dry Spice Powder
- Boiled Matki (with its water)
- Hot Water, as needed
- Salt, to taste
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Step-by-Step Instructions:
- Step 1: Cook the Sprouted Matki
- Wash the sprouted matki thoroughly and drain all the water.
- In a pressure cooker, heat a little oil. Add cumin seeds, asafoetida, curry leaves, and a bay leaf.
- Add the turmeric powder, and immediately add the washed matki.
- Sauté for one minute on medium heat. Add a pinch of salt and 1.5 glasses of warm water.
- Pressure cook on low heat for 3 whistles. Do not overcook; the sprouts should be soft but hold their shape.
- Step 2: Prepare the Misal Masalas
- Dry Spice Powder: On a hot pan, dry roast all ingredients listed under “Dry Spice Powder” (except Kasuri Methi) on a low flame until fragrant. Turn off the heat, add the Kasuri Methi, and let it cool. Grind into a fine powder and set aside.
- Fresh Masala Paste: In a mixer jar, add all ingredients listed under “Fresh Masala Paste” (roasted onions, green chillies, dry coconut, ginger, garlic, coriander leaves, and raw tomato). Grind to a paste. It doesn’t need to be perfectly smooth.
- Step 3: Make the Matki Misal Gravy (Tarri)
- Heat oil in a large, deep pot. Once hot, add mustard seeds and let them pop.
- Add cumin seeds, curry leaves, and asafoetida. Sauté for a few seconds.
- Add the prepared Fresh Masala Paste. Sauté for 2-3 minutes, as most ingredients are already roasted.
- Lower the flame, add turmeric powder and the Kanda Lasun Masala (or red chilli powder). Stir for 30 seconds.
- Now, add the entire prepared Dry Spice Powder (your homemade misal masala) and mix well.
- Add the boiled matki along with all the water it was cooked in.
- Add hot water to adjust the consistency. The gravy (rass a) for misal should be relatively thin.
- Add salt to taste, keeping in mind the salt added while boiling the matki.
- Bring the gravy to a rolling boil, then lower the heat and let it simmer for 5-7 minutes. This will help the ‘tarri’ (red oily layer) to form on top. Your Matki Misal is ready!
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Cooking Tips for Better Results:
- Fresh Masala: The secret to this Matki Misal Recipe is the fresh-ground dry masala. Don’t skip this step; it makes all the difference.
- Roasting is Key: Roasting the onion, coconut, and dry spices properly on a low flame is essential to release their full flavour.
- Use Hot Water: Always add hot water to the gravy to adjust consistency. This helps the ‘tarri’ (red oil) to separate and float on top, giving the misal its iconic look.
- Don’t Overcook Matki: The sprouts should be cooked but not mushy. They should have a slight bite.
- Simmer Well: Letting the gravy simmer for 5-7 minutes allows the matki to absorb all the spicy flavours.
Variations:
- Potato Version: For a thicker, heartier misal, add one small boiled potato (diced or lightly mashed) to the gravy along with the boiled matki.
- Spicy Version: This recipe is already spicy! To make it even spicier, increase the amount of Kanda Lasun Masala or add more green chillies to your paste.
- Kids-Friendly Version: Reduce the Kanda Lasun Masala and green chillies to make it mild. You can also add a tiny piece of jaggery to the gravy to balance the spice.
- Vegan Version: This recipe is 100% vegan-friendly.
Also Read – Easy Matki Dal Sukhi Bhaji Recipe (Tiffin Special)
Serving Suggestions:
- Misal is traditionally served as Misal Pav.
- In a serving bowl, first, add a layer of the matki curry.
- Pour the hot, spicy ‘tarri’ (the thin gravy) over it.
- Top it generously with chopped raw onions, fresh coriander, and a big squeeze of lemon juice.
- Finally, add a crunchy layer of ‘Farsan’ (mixed fried snacks) or ‘Shev’.
- Serve immediately with soft bread rolls (Pav), which can be served plain or lightly toasted with butter.
Frequently Asked Questions (FAQs):
Q1: What is Matki Misal?
Ans: Matki Misal is a popular Maharashtrian dish made from sprouted moth beans (matki). It’s famous for its spicy and thin gravy, called ‘tarri’, and is served as a complete meal with bread (pav) and crunchy toppings.
Q2: How do you sprout matki (moth beans) at home?
Ans: To sprout matki, wash and soak the beans in water overnight. The next day, drain the water completely and tie the beans in a clean cloth. Keep it in a warm place for 12-24 hours until they sprout.
Q3: Why isn’t my Misal red?
Ans: The deep red colour of the ‘tarri’ comes from a good quality chilli powder (like Kanda Lasun Masala) and sautéing the masala in oil properly. Using hot water and simmering the gravy also helps the red oil to surface.
Q4: Can I make this Matki Misal recipe without onion and garlic?
Ans: The authentic Maharashtrian Misal flavour relies heavily on onion and garlic. However, you can make a version without them by using more tomato, ginger, and a pinch of asafoetida to build the flavour.
Q5: Is Matki Misal healthy?
Ans: Yes, the base of the dish, sprouted moth beans, is very healthy! Sprouts are rich in protein and fiber. You can control the amount of oil used in this recipe to make it a healthier meal.
Also Read – Crispy Moong Dal Bhaji Recipe: Easy & Quick Fritters
Matki Misal Recipe: Make Spicy Maharashtrian ‘Tarri’ Misal
Ingredients
For Boiling Sprouted Matki Moth Beans:
- 300-350 g Sprouted Matki Moth Beans
- 1 tsp Oil
- 1/2 tsp Cumin Seeds
- 1/4 tsp Asafoetida Hing
- 5-6 Curry Leaves
- 1 Bay Leaf
- 1/2 tsp Turmeric Powder
- A pinch of Salt
- 1.5 glasses of Water
For the Fresh Masala Paste:
- 3 medium Onions dry roasted
- 2 spicy Green Chillies roasted
- 2 tbsp Dry Coconut dry roasted
- 1- inch Ginger
- 1 whole pod of Garlic lightly roasted
- 1 small bunch of Fresh Coriander
- 1 small Tomato
For the Dry Spice Powder Misal Masala:
- 1 Bay Leaf
- 1 tsp Coriander Seeds
- 1/2 tsp Cumin Seeds
- 1/2 tsp Poppy Seeds
- 1 tsp White Sesame Seeds
- 1 small Star Anise
- 1/2- inch Cinnamon Stick
- A small piece of Mace Javitri
- 1 Black Cardamom
- 1 Green Cardamom
- 3 Cloves
- 7 Black Peppercorns
- 1 tsp Kasuri Methi Dried Fenugreek Leaves
For the Final Misal Gravy Tarri:
- 2-3 tbsp Oil or 1 large ladle
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 8-10 Curry Leaves
- 1/4 tsp Asafoetida Hing
- 1/4 tsp Turmeric Powder
- 2 tsp Kanda Lasun Masala or a good quality Red Chilli Powder
- Prepared Fresh Masala Paste
- Prepared Dry Spice Powder
- Boiled Matki with its water
- Hot Water as needed
- Salt to taste
Instructions
Step 1: Cook the Sprouted Matki
- Wash the sprouted matki thoroughly and drain all the water.
- In a pressure cooker, heat a little oil. Add cumin seeds, asafoetida, curry leaves, and a bay leaf.
- Add the turmeric powder, and immediately add the washed matki.
- Sauté for one minute on medium heat. Add a pinch of salt and 1.5 glasses of warm water.
- Pressure cook on low heat for 3 whistles. Do not overcook; the sprouts should be soft but hold their shape.
Step 2: Prepare the Misal Masalas
- Dry Spice Powder: On a hot pan, dry roast all ingredients listed under "Dry Spice Powder" (except Kasuri Methi) on a low flame until fragrant. Turn off the heat, add the Kasuri Methi, and let it cool. Grind into a fine powder and set aside.
- Fresh Masala Paste: In a mixer jar, add all ingredients listed under "Fresh Masala Paste" (roasted onions, green chillies, dry coconut, ginger, garlic, coriander leaves, and raw tomato). Grind to a paste. It doesn't need to be perfectly smooth.
Step 3: Make the Matki Misal Gravy (Tarri)
- Heat oil in a large, deep pot. Once hot, add mustard seeds and let them pop.
- Add cumin seeds, curry leaves, and asafoetida. Sauté for a few seconds.
- Add the prepared Fresh Masala Paste. Sauté for 2-3 minutes, as most ingredients are already roasted.
- Lower the flame, add turmeric powder and the Kanda Lasun Masala (or red chilli powder). Stir for 30 seconds.
- Now, add the entire prepared Dry Spice Powder (your homemade misal masala) and mix well.
- Add the boiled matki along with all the water it was cooked in.
- Add hot water to adjust the consistency. The gravy (rass a) for misal should be relatively thin.
- Add salt to taste, keeping in mind the salt added while boiling the matki.
- Bring the gravy to a rolling boil, then lower the heat and let it simmer for 5-7 minutes. This will help the ‘tarri’ (red oily layer) to form on top. Your Matki Misal is ready!
