A spicy, flavorful curry made with sprouted lentils and served with soft dinner rolls (pav bread); Matki Misal is quite easy to put together using the Instant Pot.
Enjoy this as a breakfast recipe or even as a complete meal. Use different toppings to make it super amazing!
Street food is such a delightful experience. It is something that we enjoy across India and each place and state has their own list of delicious treats.
From the popular Mumbai Pani Puri and Bhel Puri to Chinese Bhel and Dabeli; we love them all. Gujarat has it's share of delicious treats that include Sev Khamani, Bhajiya and so on.
These treats are widely available in roadside stores, tiny restaurants and made in various ways to be served at fine dine restaurants.
One such dish is Matki Misal. A spicy flavorful curry served with dinner rolls and toppings; this is a popular one in Maharashtra. And yet, every region of the state has their own version! This version here is from Mumbai and Pune, Nashik, Kolhapuri versions vary.
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What is Misal Pav
Misal is a spicy curry that has dried lentils. It can be made with several different or combination of lentils. This is generally super spicy and served with multiple toppings and some dinner rolls. Chopped onions, cilantro, lemon and yogurt are some common add-ins.
We make this lentil curry by simmering the sprouted lentil in some spicy seasoned water called kat or rassa. And the flavoring in the recipe comes from either misal or usal masala and kanda lasan powder.
There are several kinds of lentils that make misal. Matki misal uses sprouted matki beans, some other kinds of misal use mixed lentils or dry peas. Served with pav, the recipe is a hearty breakfast or even a meal.
Instant Pot Matki Misal
The traditional recipe is quite easy to put together. We only need to pressure cook the sprouted matki and temper everything in spices, aromatics and whole spices. However, we do need to keep stirring this and use more than one utensil.
Instead of this, we can use the instant pot to make the same recipe. That way, we use raw sprouted lentils and add it to tempered aromatics. Then we pressure cook it all to make it using just one pot.
The recipe is simpler, needs lesser active time and can be set to cook while you prep other things in the kitchen. That makes it a great recipe to try for sure.
Why this recipe works
- It is a protein rich recipe, made with pulses or dried lentils.
- Matki Misal is a delicious breakfast or meal idea.
- Making it in the instant pot reduces the time taken to baby sit the recipe.
- This is a perfect one pot recipe.
- It is easy to make this misal recipe more or less spicy as desired.
- The recipe is versatile and can be made with different lentils.
- By simply swapping some add-ins we can make different kinds of Misal.
- The recipe is great to make ahead of time as well.
- It also works wonderfully as a meal prep recipe.
Ingredients and Substitutions
- Matki: The prime ingredient in the recipe is matki or moth beans. I like to sprout them at home and use. However, they are available in Indian stores in sprouted and dry form. These are also popular as Turkish or Dew beans.
- Aromatics: A mix of garlic, ginger, onions works well. I use homemade ginger garlic paste and chopped onions. Though store bought paste works too, fresh homemade is more flavorful and free from preservatives.
- Misal Masala: The flavor, spice, color and taste in the misal comes from the special Usal or Misal masala. This is essentially a mix of spices with dried coconut. Lately I also use a mix of grated dry coconut and 'kanda lasan masala'. These together are great for the recipe. Given that kanda lasan masala now more easy to find; I like to use that for it's signature color and taste.
- Spices: Red chili powder and turmeric powder are great to add some taste. These along with salt are added for spice.
- Tomatoes: The misal gets its tang from fresh tomatoes. As we do not want to overpower it with tomato flavor, regular tomatoes is great. Try not to use canned tomatoes or tomato paste as they have an overpowering tomato taste.
- Tempering: I like to add some mustard seeds, cumin seeds, asafetida and curry leaves to the misal tempering in oil. Together, they are perfect for flavor and taste. I also add a clove and cinnamon stick, but these are optional.
- Toppings: I like to top the Matki misal with diced onions, cilantro, lemon juice and mixed farsan. Pick a farsan that is spicy to spice up the recipe or mild for a milder version of the recipe.
See the recipe card for detailed ingredient information, measurements and nutrition.
How to make this recipe
1- Soak the matki and sprout them at home using this recipe. If using store boght sprouts, simply wash them in running water and set aside to use.
2- Set the instant pot mode to sauté and high. Once the display shows 'hot', add the oil.
3- Then add mustard seeds, asafetida and cumin seeds and let them pop.
4- Once popped, add cloves, cinnamon, curry leaves and ginger garlic paste. Sauté till the raw flavor vanishes.
5- Add in onions and Misal masala.
6- Mix well and cook for 2-3 minutes; till the onions are mushy.
7- Add in tomatoes, red chilli powder and turmeric powder.
8- Sauté till the tomatoes are mushy.
9- Add matki sprouts and salt.
10- Sauté for a minute and add 3 cups water.
11- Press cancel and then press pressure cook. Set pressure to high and set timer to 3 minutes. Close the lid, set to sealing and let the misal cook. Once the timer completes, wait for 5 minutes and release pressure manually.
12- Open the Instant Pot and sprinkle lemon juice and cilantro. Mix well and serve with diced onion, Mixed Farsan, Lime wedges and Pav Bread.
Misal Variantions
- Mumbai Misal: This recipe is essentially for Mumbai Misal. We make it with sprouted matki beans, is medium spicy and has some kat or rassa. Everything is served together and the sides include mixed farsan, diced red onions, cilantro and lime.
- Puneri Misal: A spicier version of Mumbai misal, Puneri misal comes with a bowl of rassa or kat separate. We pour in the rassa as desired over the misal. Plus we serve it with a potato bhaji, poha, sev chivda, diced red onions, yogurt, cilantro and lime.
- Kolhapuri Misal: A super spicy version of Misal, Kolhapuri Misal is often uses mixed sprouts, extra oil to extract a rich and spicy oily tarri and spices. This misal is also served with onions and yogurt on the side but is is still pretty hot. It is served with slices of bread instead of pav that other types use.
- Nasik Misal: Made over wood fire, this Misal is also pretty spicy and has a smokey flavor from the wood burning. We top it with thick and thin sev, onions and lots of spicy kat or rassa.
- Sev Usal: The Gujarati equivalent of Misal is definitely Sev Usal. It is made with soaked white peas and is not as spicy as these listed here. The toppings include thick sev, chopped red onions and scallions.
Expert Tips and Notes
- While I prefer making sprouts at home, it is also easy to use store bought sprouts for the recipe. Sprouted beans from the store works well here. And so does frozen sprouts from the brand 'Vadilal'.
- The recipe is mid way between a super oily misal and a low calorie one. However, feel free to increase or decrease the oil content based on preferences.
- The water in the recipe will give us a good amount of rassa or kat. However if you like a more soupy version, simply add more water. Adjust the masala and salt for the extra water.
- The same recipe works for moong beans, dried peas or a mix of all the beans. Simply adjust the cook time based on the time required for the hardest grain to cook.
- It is best to serve the spicy misal in a bowl and all the sides in separate bowls. They are great to mix together only before eating. The farsan gets soggy if added earlier to the misal and so do the onions.
- In a pinch, serve this with some slice bread instead of pav. Plus, a slightly dry version works really well as a side for paratha or roti.
Recipe FAQs
This misal curry is best served with pav. Plus, add-ins like chopped onions, sev farsan and chopped cilantro. Adding some yogurt, poha or potato sabzi works well too.
We do not use any dairy in making the curry. So the misal curry is naturally Vegan. Ensure the sides like pav (dinner rolls), yogurt and farsan are Vegan friendly too.
Yes certainly. To make Misal on the stovetop simply pressure cook the matki beans to one whistle. Then sauté aromatics and tempering ingredients in a pan in oil and add the pressure cooked matki. Season and bring to a boil before serving.
Yes certainly. Ensure the masalas used are gluten free, asafetida is gluten friendly and so are the farsan and dinner rolls. Then the complete recipe is gluten-free.
While both these recipes are for cooked beans, there are minor differences. Misal is made from matki beans and we use dried peas for usal. Thick sev is used to top usal and mixed farsan for misal. Lastly, usal is less spicy than misal.
It is really easy to double or triple the recipe. Simply use twice or thrice the ingredients. However, do not change the time for the recipe. The instant pot will modify that based on the amount of ingredients.
More Delicious Maharashtrian Recipes
Love this recipe? Please leave a star rating in the recipe card below & if you REALLY like it, consider a review in the comments whilst you are there, thanks!
Instant Pot Matki Misal
Ingredients
For the Misal
- 2 cups Matki beans
- ½ medium Red Onion (diced)
- 1 medium Tomato (diced)
- 2 tablespoon Oil
- 1 teaspoon Ginger garlic paste
- ½ teaspoon Mustard Seeds
- ½ teaspoon Cumin Seeds
- 1-2 Curry Leaves
- ⅛ teaspoon Asafetida
- 1-2 Cloves
- 1 inch Cinnamon
- 2 teaspoon Usal Masala
- 1 teaspoon Red Chilli Powder
- ½ teaspoon Turmeric Powder
- 1½ teaspoon Salt
- 3 cups Water
Toppings
- 1 Onion (diced)
- 1 cup Mixed Farsan
- 3-4 Lime wedges
- 4-5 stalks Cilantro
- 12 Pav Bread
Instructions
- Soak the matki and sprout them at home using this recipe. If using store boght sprouts, simply wash them in running water and set aside to use.2 cups Matki beans
- Set the instant pot mode to sauté and high. Once the display shows 'hot', add the oil.2 tablespoon Oil
- Then add mustard seeds, asafetida and cumin seeds and let them pop.½ teaspoon Mustard Seeds, ⅛ teaspoon Asafetida, ½ teaspoon Cumin Seeds
- Once popped, add cloves, cinnamon, curry leaves and ginger garlic paste. Sauté till the raw flavor vanishes.1-2 Curry Leaves, 1-2 Cloves, 1 inch Cinnamon, 1 teaspoon Ginger garlic paste
- Add in onions and Usal masala.½ medium Red Onion, 2 teaspoon Usal Masala
- Mix well and cook for 2-3 minutes; till the onions are mushy.
- Add in tomatoes, red chilli powder and turmeric powder.1 medium Tomato, ½ teaspoon Turmeric Powder, 1 teaspoon Red Chilli Powder
- Sauté till the tomatoes are mushy.
- Add matki sprouts and salt.1½ teaspoon Salt
- Sauté for a minute and add 3 cups water.3 cups Water
- Press cancel and then press pressure cook. Set pressure to high and set timer to 3 minutes. Close the lid, set to sealing and let the misal cook. Once the timer completes, wait for 5 minutes and release pressure manually.
- Open the Instant Pot and sprinkle lemon juice and cilantro. Mix well and serve with toppings and Pav Bread.1 Onion, 1 cup Mixed Farsan, 3-4 Lime wedges, 4-5 stalks Cilantro, 12 Pav Bread
Video
Notes
- While I prefer making sprouts at home, it is also easy to use store bought sprouts for the recipe. Sprouted beans from the store works well here. And so does frozen sprouts from the brand 'Vadilal'.
- The recipe is mid way between a super oily misal and a low calorie one. However, feel free to increase or decrease the oil content based on preferences.
- The water in the recipe will give us a good amount of rassa or kat. However if you like a more soupy version, simply add more water. Adjust the masala and salt for the extra water.
- The same recipe works for moong beans, dried peas or a mix of all the beans. Simply adjust the cook time based on the time required for the hardest grain to cook.
- It is best to serve the spicy misal in a bowl and all the sides in separate bowls. They are great to mix together only before eating. The farsan gets soggy if added earlier to the misal and so do the onions.
- In a pinch, serve this with some slice bread instead of pav. Plus, a slightly dry version works really well as a side for paratha or roti.
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