Puneri Misal

This is what Punekars call Zhanzhanith Misal. It is a spicy preparation not meant for the weak hearted. A burger shaped bun called Pav is generally served along with the Misal and the Tarri that is a spicy sauce for those who like it extremely spicy, some Farsan, chopped raw onions and a wedge of lemon. I have already posted the general version of the one that is usually made at home. This recipe was shared by a friend Siddharth Shirali and is extremely fragrant and flavourful.


2 cups of sprouted Matki/ moth bean pressure cooked to one whistle.


A small piece of jaggery

Finely chopped coriander leaves

To be roasted and ground to a paste:

4 tbsps oil

2 large onions sliced

2 large tomatoes chopped

1/2 cup sliced copra/ dry coconut

For tempering:

5 tbsps oil

1 tsp cumin seeds

1 tbsp ginger garlic paste

A sprig of curry leaves

A pinch of Hing/ asafoetida

2 tbsps Red chilly powder

2 tsps Goda masala


Heat the oil mentioned in ” to be roasted and ground to a paste”. Drop in the sliced onions and roast to a nice golden brown. Add the chopped tomatoes and roast till they turn mushy. Add the dry coconut and roast till it wilts a little. Allow to cool and grind to a fine paste. Keep aside.

Heat the oil mentioned for tempering in a pan. Add the cumin seeds and after they splutter add the Hing, curry leaves and the ginger garlic paste. Roast till the raw smell of the ginger garlic disappears and then add the red chilly powder and Goda masala. Toss for half a minute and then pour in the cooked Matki and the ground paste. Adjust consistency by adding enough water. Check salt and add if required. Bring to a boil and simmer for about five minutes till the flavours are absorbed. Serve hot topped with raw onions, coriander leaves Farsan and a squeeze of lemon.

Serves six.

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