Everything About Nashik's Famous Misal; Easy Recipe To Try
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Misal is adored in Maharashtra. Misal is a matki bean-based, high-protein curry. There are several different types of misal preparation. Each place has its own special way of making masala and a particular taste; such examples include the Puneri Misal, Kolhapuri Misal, and Nashik Misal.

Enjoying misal is suitable at any time of day. The speciality of Nashik Misal is kaala masala. You will taste several different tastes at once when eating this meal, but the fiery, spicy rassa (gravy) is what gives spicy Misal lovers their inexplicable sense of satisfaction. This dish's greatest feature is how easy it is to prepare, even at home.

However, when it comes to misal, Nashik has the most popular variation of the meal and is quite flavourful. It is a perfect dish for people who enjoy bold flavours and a spicy kick.

What Is Nashik Misal?

Across Maharashtra, misal pav is a traditional breakfast dish, with each area having its own special way of making it. The meal is made out of the basic pav (bread) and two rassas, or gravies, seasoned with the famous Kaala Masala of Nashik. The traditional misal curry with sprouts is one dish, and fried potato strands are served with a thinner sauce called "Kutt."

A traditional Maharashtrian spice combination called Nashik-style kala masala is prized for its rich, fragrant tastes and the beautiful black colour it imparts to food. This flexible spice blend gives a range of foods depth and complexity, taking them to new heights of flavour. This unique kala masala from Nashik is made with spices such as dried onion, and garlic, giving it a great flavour that goes well with any sabji.

Nashik Misal Vs. Puneri Misal Vs. Kolhapuri Misal: Which One Is The Best?

Ussal, or sprouts, are cooked in a mild red curry (tari/kat/rasa) to make the authentic Puneri Misal. It comes with a considerable amount of sliced potato and sev-chida or poha, as a garnish, while chopped onion and coriander are provided on the side. Compared to its counterparts, this misal is less hot since it includes both sweet and tangy flavours.

The spices or masala, that are used to make Kolhapuri Misal Pav are what give it its unique flavour. Curry made with the onion-garlic spice known as kanda-lasun masala is hot and delicious. There is no other type of misal that uses the same masala as this misal pav. It is best served with bread rather than pav and is garnished with finely chopped onions and farsan.

Nashik misal, which is made with matki sprouts, has a hot green or black curry. Onion, lemon, coriander, and farsan, or sev, are used as garnishes. While the green gravy combines coriander and green chilli, the black gravy has more black pepper. The yoghurt and fried papad that go well with the tasty meal are what distinguish the Nashik misal pav from other dishes. Nashik misal is easily one of the hottest misal dishes the state has to offer.

All the variations of the misal taste fantastic and provide a nice burst of flavour, and it all depends on the individual's preference. If you are someone who enjoys mild flavours, then the Puneri misal is for you; go for the Kolhapuri misal if you enjoy a different take on the misal and enjoy bread more than pav; and opt for the Nashik misal if you prefer spicy dishes and hot gravy meals.

Nashik Misal Recipe:

Here's how you can prepare Nashik-style misal at home:


  • 1 cup sprouted moth beans (matki)
  • 2 cups mixed sprouts (moong beans, chickpeas, and black gram)
  • 2 onions
  • 2 tomatoes
  • 2-3 green chillies
  • 2-3 tablespoons of Kaala Masala
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • Salt to taste
  • Oil for cooking
  • Fresh coriander leaves for garnish
  • Lemon wedges for serving
  • Farsan for topping
  • Pav for serving


  • Pressure cook or boil the mixed sprouts and moth beans until soft. Drain and set aside.
  • Heat oil in a pan and add half of the chopped onions. Sauté until golden brown. Add kaala masala, turmeric powder, and red chilli powder. Cook for a minute to release the flavours.
  • Add chopped tomatoes and green chillies to the pan. Cook until the tomatoes are soft and mashed. Add the cooked sprouts and beans. Mix well and add salt to taste. Add water for the desired curry consistency. Simmer for 10–15 minutes.
  • In a separate small pan, heat oil and add mustard seeds, cumin seeds, and curry leaves. Pour this tempering over the prepared misal for extra flavour.
  • In serving bowls, place a ladle of misal curry. Top it with the remaining chopped onions, farsan, and fresh coriander leaves. Serve hot with pav and lemon wedges on the side.