Name: Maharashtrian Spicy Misal Pulao
Prep time: 480 min
Cook time: 30 min
Total time: 990 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 150 g Basmati Rice, washed and soaked for 20 mins; 100 g Mixed Sprouts, moth beans (matki) and moong mostly; 1 large Onion, finely chopped; 1 medium Tomato, finely chopped; 1½ tbsp Goda Masala, traditional Maharashtrian spice blend; 1 tbsp Kashmiri Chili Powder, for that iconic fiery red 'Tarri' color; ½ tsp Mustard Seeds, for tempering; ½ cup Mixed Farsan, crispy topping; 2 tbsp Coriander Leaves, finely chopped, for garnish; 1 tbsp Lemon Juice, freshly squeezed; 2 tbsp Cooking Oil, slightly more oil is traditional for Misal; 1 tsp Salt, to taste

16 hr 30 mintotal

8 hr 30 min hands-on8 hr hands-off

Prep 8 hr · Cook 30 min

Serves: 2
Difficulty: Medium
Spice: Spicy

Add to your week

Method

Heat oil in a deep pan. Add mustard seeds and let them splutter vigorously.
Add the finely chopped onions and sauté until they turn golden brown. The deeper the color, the richer the base flavor.
Stir in the chopped tomatoes. Cook them down until they soften completely and the oil begins to clearly separate from the masala.
Lower the heat. Add the Goda Masala and Kashmiri red chilli powder. Sauté for a few seconds to toast the spices, instantly creating a fiery red, aromatic base.
Add the soaked mixed sprouts to the pan. Toss them well in the spicy masala, coating them thoroughly.
Drain the soaked basmati rice and add it to the pan. Gently fry the rice with the sprouts and masala for 1-2 minutes.
1–2 min
Pour in enough hot water to cook the rice. Season with salt. Bring to a rolling boil.
Cover tightly, reduce the flame to low, and cook until the rice is fluffy, the sprouts are tender, and the liquid is entirely absorbed.
Turn off the heat. Drizzle the fresh lemon juice over the hot pulao and garnish generously with fresh coriander.
Important: Serve the pulao immediately into bowls and top it heavily with the crunchy Mixed Farsan right before eating to preserve the texture contrast.

How to tell it's done

Soft, well-spiced red rice and tender sprouts against the loud, salty crunch of the deep-fried farsan on top.

Getting it right

Tip

For an authentic 'Kolhapuri' edge, use an extra spoon of oil and a pinch of extra chilli powder to mimic the floating spicy 'Kat' or 'Tarri' characteristic of a true Misal.

What to serve it with

Must be served piping hot topped with a mountain of Farsan, alongside finely chopped raw onions and a wedge of lemon. Best enjoyed with a glass of cool Buttermilk.

Indo-Chinese Paneer Fried Rice

Paneer fried rice tosses cubes of paneer through Indo-Chinese fried rice.

22 minvegetarian

Jain Corn Capsicum Pulao

Corn capsicum pulao cooks rice with sweet corn and peppers, made without onion or garlic.

45 minvegetarian

Jain Fada Ni Khichdi

Fada ni khichdi uses broken wheat instead of rice, cooked soft with mung dal and no onion or garlic.

1 hr 10 minvegetarian

Jain Kaju Draksh Pulao

Kaju draksh pulao cooks rice with cashews and raisins, sweet and mild and made without onion or garlic.

50 minvegetarian

Jain Moong Dal Vadi Pulao

Moong dal vadi pulao cooks rice with sun-dried mung dumplings, made without onion or garlic.

45 minvegetarian

Jain Paneer Matar Pulao

Paneer matar pulao cooks rice with paneer and peas, made without onion or garlic.