Puneri Misal.

Puneri Misal.

Puneri Misal.

Preparation Time ½ Hour

Cooking Time 20 Minutes

Total Time Maximum 1 Hour

Serve 4

Type of Recipe: Main Course – Curry

Name of Author: Asmi Kadam


For Masala Paste:

  • ½ cup shredded Dry Coconut
  • 8 to 9 Garlic Cloves
  • ½ Inch Ginger
  • 1 Chopped onion
  • ½ cup missal masala ( Follow the Missal Masala Recipe)

For Misal:

  • Sprout Matki and moong 1 Bowl
  • 1 chopped onion
  • 5 to 6 curry leaves
  • 1 teaspoon cumin seeds
  • 1 tablespoon ginger garlic paste
  • 1 Tablespoon Red Chili Powder
  • ½ Teaspoon Turmeric
  • 1 cup missal masala paste
  • 3 to 4 tablespoon oil
  • Salt
  • 3 to 4 glass of boil Water
  • Chopped Coriander

For Potato Subji:

  • 4 Boiled potatoes
  • ½ teaspoon mustard seeds
  • 2 green chilies
  • 1/3 teaspoon asafoetida
  • 4 to 5 curry leaves
  • 1 chopped onion
  • ½ teaspoon turmeric
  • Salt
  • Oil
  • Chopped coriander

For Serving:

  • 1 Bowl Farsan
  • 10 Laddi Paav or bun paav
  • 1 Chopped Onion
  • 4 Lemon Pieces


Firstly, we start with making missal masala paste.

Heat a kadai, dry roasts all the spices with dry red chili. Remove it from the kadai. Now in a same kadai, roast the dry coconut and garlic. Add some oil for roasting, once coconut changes the color, add chopped onion and ginger. Once onion and coconut golden brown, switch off the gas.

Now in a mixture jar add dry spices. Make a fine powder. In that powder add coconut and onion mixture. Grind this mixture. Add salt and make a fine and thick paste.

Now heat a kadai for making missal, add 3 to 4 tablespoon oil. Once oil heated add cumin seeds and curry leaves. Once seeds splutter, add chopped onion. Cook the onion till change the color. Now add ginger garlic paste. Sauté well. Add red chili powder and turmeric.

Now add onion coconut paste into this. Saute well. Allow to cook on a slow flame till paste remove the oil. Add sprouted matki , moong and salt on the masala. Mix well.

Now add boiled water on this mixture. Stir it. Allow to boil. Keep the gas on a medium flame. Once matki and moong cook, add chopped coriander and switch off the flame.

Now will make potato subji, heat a pan on a medium flame. Add oil. Once oil heated, add mustard seeds, asafoetida, curry leaves and chopped chilies. Then add chopped onion. Sauté well till onion change the color. Add turmeric, boiled potatoes, salt. Mix well. Garnish with chopped coriander. Switch off the gas.

How to serve missal paav?

Take a serving plate. In a small bowl or in a plate add missal, potato subji then, add some farsan on the top. Keep two paav from the side of missal. In a small bowl fill with katt. Keep some extra farsan in another bowl. For enhancing the taste complete this dish with some chopped onions and tangy lemon.

Serve hot the way you want.

Enjoy with the family.

Have a wonderful day.

Thank you.

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