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Mumbai Usal Misal Masala

Rs. 140.00
Rs. 140.00
Sale Sold out
Description +

Galaji Mumbai Usal Misal Masala is an intense, peppery, and robust spice blend specifically crafted for sprout-based curries. The Mumbai Usal Misal Masala is the key to creating that fiery, thin, and sprout-based curry that is a breakfast staple in Maharashtra. Using the Galaji blend ensures you get the perfect balance of "Tikhat" (spiciness) without having to roast individual whole spices.

Ingredients +
  • RED CHILLI
  • CORIANDER
  • LENTILS (DAL)
  • UMIN SEEDS
  • BLACK PEPPER
  • DRY MANGO
  • MUSTARD SEEDS
  • FENUGREEK
  • KASURI METHI
  • SALT & SPICES
  • ALL IN DRY POWDER FORM
  • CONTAINS EDIBLE OIL (COTTON SEED OIL)
Recipe +
Prep time: 15 Min | Cook time: 20-25 Min | Serves: 6–8 people
Ingredients
  • RED CHILLI
  • CORIANDER
  • LENTILS (DAL)
  • UMIN SEEDS
  • BLACK PEPPER
  • DRY MANGO
  • MUSTARD SEEDS
  • FENUGREEK
  • KASURI METHI
  • SALT & SPICES
  • ALL IN DRY POWDER FORM
  • CONTAINS EDIBLE OIL (COTTON SEED OIL)
Method
  • Cook 2 cups of Watana (white peas) with a pinch of turmeric and salt until tender but not mushy. Keep the cooking water (this is the "Usal").
  • Add 3 tbsp Oil in a deep pan. (Misal requires a bit more oil ). Add 1 tsp Mustard seeds and a few Curry leaves. Add 1 large finely chopped tomato and cook until oil separates. Add 2.5 Tablespoons of Galaji Mumbai Usal Misal Masala. Stir quickly on low heat so the spices don't burn.
  • Add the cooked Matki along with its water. Add more hot water if needed to achieve a thin, soup-like consistency. Let it simmer for 8-10 minutes until a bright red oil layer floats on top.
  • Add a squeeze of lemon and fresh coriander. Pour the thin gravy (Usal) into a bowl. Top it with a generous handful of Farsan (spicy mix).
  • Serve with soft Pav and a lemon wedge. For Onion & Garlic Lovers: Add finely chopped onion and garlic in tadka before tomatoes.