Friday, 16 May 2014

PUNERI MISAL / पुणेरी मिसळ

When ever we visit Pune we never fail to at least visit once to devour the special Puneri Misal.
Even my son goes gaga over it.
Here today I have tried to recreate this special puneri missal after all the visits and innumerable times eating out this Pune special delicacy.
There is definitely a lot of work that goes into it but once you have eaten it ..it makes you forget all your pain coz its worth every effort.
Do not be scandalized by the amount of chilli pdr that goes into it.... as all things come together the entire mix will tend to make it mild. But even then if you are not comfortable with this amount of heat then reduce it to your preference.
If you like you can pour little beaten curd after assembling in layers and it becomes Dahi Misal


PUNERI MISAL / पुणेरी मिसळ 

INGREDIENTS

Ladi Pav
12 pcs
Sprouted matki / moth beans
1 cup
Scraped fresh coconut
4 – 5 tbsp
Sev
½ cup
Farsan
250 gms
Onion finely chopped
1 no
Lemon wedges
2 lemons
Coriander leaves chopped
4 – 5 tbsp
Fried poha / pressed rice
4 – 5 tbsp
POTATO BHAJI
Boiled potatoes (cut in cubes)
3 – 4 nos
Ginger garlic green chilli paste
1 tbsp
Oil
1 tsp
Rai / mustard seeds
Few seeds
Heeng / asafoetida
1/8 tsp
Haldi / turmeric pdr
¼ tsp
Salt
T.T.
Kadipatta / Curry leaves
2 – 3 nos
Coriander leaves
1 tbsp
POHE
Jade pohe / pressed rice
½ cup
Curry leaves
2 – 3 leaves
Oil
1 tbsp
Rai / mustard seeds
Few seeds
Heeng / asafoetida
¼ tsp
Haldi / turmeric pdr
¼ tsp
Salt
T.T.
Sugar
¼ tsp
Coriander leaves
1 tbsp
MISAL RASSA / TARI
Oil
2 – 3 tbsp
Rai / mustard seeds
½ tsp
Jeera / cumin seeds
½ tsp
Haldi / turmeric pdr
½ tsp
Pudina / mint leaves
5 – 6 nos
Kadipatta / Curry leaves
3 – 4 nos
Ginger garlic green chilli paste
2 tbsp
Onion minced
1 cup
Chilli pdr
2 - 3 tbsp
Tomato pureed
3 nos
Imli / tamarind pulp
2 tbsp
Jaggery dissolved in ¼ cup water
1 ½ tbsp
Garam masala pdr
½ tbsp
Dry roasted and powdered dry coconut
2 – 3 tbsp
Water
3 – 4 cups
Salt
T.T.

METHOD:

 Wash the matki in water and pressure cook with a pinch of salt for 1 whistle till just done but not mushy. do not add more water, it should cook with the amount of water it has when washed.


POTATO BHAJI

1.       Heat oil, add in the rai, when it crackles add in the Heeng and haldi, 2 – 3 curry leaves the prepared paste of ginger garlic and green chillies.

2.       Fry the paste a little in oil on low flame as to not burn it.

3.       Add in cubes of the potato with salt and mix and mash it a little.

4.       Sprinkle some coriander leaves.




POHE

5.       Wash the pohe under running water and leave it in a colander or any perforated vessel to allow any excess water to drain our. They will also become soft.

6.       Heat oil, add in the rai, when it crackles add in the Heeng and haldi, 2 – 3 curry leaves and 1 chopped chilli.

7.       Sauté little and add in the pohe. Sauté mix. Add salt and a pinch of sugar and some chopped coriander leaves.

8.       Give one steam and remove, cool.


MISAL RASSA / TARI

9.       Heat oil, add in the rai, when it crackles add in the jeera, haldi, mint leaves and curry leaves.


10.   When they sizzle add in the ginger garlic and green chilli paste. Fry the paste till it no more gives off raw aroma.


11.   Now add in the onions and again fry them well till they are soft and browned. Add chilli pdr in the oil. This will give the distinctive red colour to the tari.


12.   Now add in the tomato puree and again fry till the moisture evaporates and oil separates out.


13.   Mix together tamarind pulp and jaggery water and pour it into the pan. Bring to boil.

14.   Add in the garam masala pdr and roasted dry coconut. Fry it.

15.   Now pour in water and bring to boil (You can also add coconut water in it). Add salt as req.

ASSEMBLING

16.   In a serving bowl put layer from bottom to top with 2 – 3 tbsp each. This layering starts with the bottom layer first.

a)      Boiled matki sprouts

b)      Pohe

c)       Batata bhaji

d)      Farsan



17.   Now garnish on top with chopped onion, chopped coriander leaves, 1 – 2 tbsp of sev and serve with a slice of tomato on top with lemon wedges, pav and misal rassa / tari at the side in a separate bowl.



18.   Just before consuming pour the rassa in this assembled mix and enjoy it.

19.   Add 2 – 3 tbsp of beaten curd to it and this becomes Dahi Misal.







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