Puneri Misal

Madhura Bachal’s Puneri misal is a layered misal meal. Her version combines cooked sprouted matki and its spiced gravy with prepared potato sabzi, kande pohe, farsan, onion and coriander, served with ladi pav and lemon.

Oil is heated in a pressure cooker with mustard seeds, cumin seeds, hing, curry leaves and chopped onion. Ginger-garlic paste and turmeric follow, then the sprouted matki, water and salt are mixed in. The lid is closed for pressure cooking.

A separate pan heats another oil allocation for sliced coconut. The coconut transfers to a blender jar while sliced onion and chopped tomato cook in the same pan. This mixture cools slightly before joining the coconut in the jar to be blended into a fine paste.

The ground paste fries in a further oil allocation with goda masala and red chilli powder. The cooked matki and the same cooking stock are mixed in, followed by additional hot water, a separate salt addition and jaggery. The gravy then simmers.

Potato sabzi, kande pohe, matki, gravy, farsan, onion and coriander are layered in a serving dish, with more of the same gravy added again. Ladi pav and a lemon slice accompany the assembled misal, combining its prepared components with the coconut-onion-tomato gravy.