How to make Puneri misal : Evergreen CityGossip
The misal (मिसळ) meaning ‘mixture’ is Maharshtra’s favourite breakfast and snack. Each region has it’s own special variant and’s fiercely proud and protective ’bout them.
The misal has three distinct components – Usal, Kat or Tarri and the garnish. Usal’s a dry-ish lentil preparation made from sprouted Matki or moth beans.
The tarri or kat is a thin gravy made from the water strained after boiling the matki, spices and lots and lots of red chilly. The ganish’s a combination of batayachi bhaji or midly spiced cooked potato, chopped onion, chiwda, sev and chopped coriander.
The Puneri misal is quite distinct from the misal of other regions. It’s not as hot as the Kohlapuri and Nasik versions and not as mild as the Bombay ones.
The home style best misal in Pune have phodni-che pohe or spiced tempered pohe or flattened rice added. I’ve haven’t come across any other region of Maharashtra that adds phodniche pohe to misal.
The proper way to have the Puneri misal is to layer it in the following manner – Phodniche pohe at the bottom. Batayachi bhaji or spiced potato on top of that.
Then the usal. And the chopped coriander and onion on top. The kat or tarri is served separately and mixed in to this mixture just before eating. And the chiwda and sev added on to the top of the tarri.
A lot many commercial establishments pre-add the sev and chiwda in to the mixture. When the tarri’s added to this. The sev and chiwda become soggy ‘n taste awful.
One of the best misal in Pune
Bedekar’s – Best Misal in Pune
Bedekar’s is Pune’s most well known misal place ‘n indeed one of the best misal in Pune. Established in 1962 by Dattathere Bedekar. Grandfather of the current owners.
It started as a small tea stall serving snacks in Narayan peth, off Laxmi road. The misal became a hit and there was no looking back. They moved into the current location in the 80’s and have continued here since.
It’s still a family-run small place, which has consistently maintained quality standards unlike some of the other big food names of Pune. The misal’s their main feature and’s quite stunning.
But Bedekars, though one of the best misal in Pune, is not classic Puneri style misal. It doesn’t have the phodniche pohe added at the bottom. Bedekars are generally Konkanastha brahmins.
The current owners are firmly Puneri, but their roots are in the Konkan region. The tarri, also known as ‘sample’ in and around Pune is made from the base of the boiled matki water and loads of veggies. The addition of vegetables is also a bit unusual for Pune. Also, misal is usually served with pav.
The pav’s supposed to help in reducing the heat of the chillies and clean’s the palette for the next spoonful. Bedekars as a break from tradition serve bread slices rather than pav. The reason for this is unclear even to the current owners, but that’s how they started and that’s what has been maintained.
The misal in true Brahmin style also has a slightly sweetish tinge and not very very chilly-spicy. Though if you’re a medium-spice person.
How to Make Puneri Misal