Nashik Misal

Name: Nashik Misal
Prep time: 20 min
Cook time: 37 min
Total time: 57 min
Yield: 4 servings
Cuisine: Indian (Maharashtra)
Ingredients: 1 cup (170 g) matki (moth beans), sprouted; ½ cup (80 g) fresh/frozen green peas; 2 tbsp oil; 1 tsp mustard seeds; 1 tsp cumin seeds; 10 curry leaves; 2 medium onions (200 g), finely chopped; 2 medium tomatoes (200 g), finely chopped; 1 tbsp ginger-garlic paste; 1.5 tsp Nashik/Malvani masala (or 1 tsp goda masala + ½ tsp chilli powder); ½ tsp turmeric; 1 tsp coriander powder; 1 tsp salt; 300 ml water; 2 tbsp oil; 1 medium onion (80 g), finely sliced; 1 tsp red chilli powder; ½ tsp coriander powder; 3 kokum petals soaked in 100 ml water (or 1 tsp tamarind paste in 100 ml); 200 ml water; Salt to taste; 1.5 cups farsan / sev / shev — coarsely crushed; ½ cup beaten poha (thick), loosened; ½ cup fresh grated coconut; 2 medium onions, finely diced (raw); 3 tbsp fresh coriander; 2 limes, quartered; Nashik misal uses both moths beans and peas in the usal — this is what distinguishes it from Kolhapuri (matki only) and Pune (usually single bean); Fresh coconut as a topping is Nashik's signature touch; The kat is separate from the usal in authentic Nashik misal — pour it tableside for drama and for guests to control the spice level

🌱 Vegan🌾 Gluten-free📊 Medium

Nashik's own version of Maharashtra's iconic misal — milder than Kolhapuri but richer than Pune style, using a distinctive two-stage usal (sprout curry) with both moth beans and green peas, served with a unique dried-fruit farsan and kokum-based kat (gravy). A complete dinner thali.

⏱️20 minPrep

🔥37 minCook

🕒57 minTotal

🍽️4Serves

🧺 Ingredients

👩‍🍳 How to make Nashik Misal

Make kat (Heat: medium): Fry sliced onion in oil 8 minutes golden. Add chilli powder, coriander powder — stir 1 minute. Add kokum water (or tamarind water) and 200 ml water. Simmer 10 minutes until kat is thin, bright-coloured and intensely spiced. Season with salt.
Toast accompaniment: Butter and toast pav on medium-high tawa until golden. (Or serve with bhakri.)
Assemble Nashik misal: In a deep bowl, add a portion of usal. Ladle generous kat over and around the usal. Top with a handful of farsan, then poha. Add a tablespoon of fresh coconut on top. Scatter diced raw onion. Garnish with coriander and a lime wedge.
Serve: Bring assembled misal alongside toasted pav and chutneys. Eat immediately before the farsan softens.

📖 Cultural notes

|---|---|---|---|---| | 480 kcal | 17 g | 65 g | 17 g | 10 g | Nashik is Maharashtra's major grape-growing and pilgrimage city (on the banks of the Godavari). Its misal style is distinct — less fiery than Kolhapur, using a freshly grated coconut topping influenced by the nearby Konkan. Nashik's famous misal houses like Sadhana and Datta serve through dinner time and are always crowded with families after temple visits. ---

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