A highly popular breakfast in Maharashtra, Misal is enjoyed with pav (bread). Packed with proteins and an exciting spicy taste, it is preferred as a brunch by many. Believed to have originated in the Desh region of Maharashtra, Misal is now available in many countries across numerous continents, as an exotic breakfast. While the sprouts provide key nutrition, tarri gives this preparation, a powerful spicy taste to kick-start your day.



Ingredients:  125g(1bowl) sprouted moth beans, half tsp cumin, half bowl oil (40ml), 2 onions (1 chopped & 1 sliced for paste), half bowl shredded dry coconut (approx.. 20g), 1 tsp poppy seeds, 8-10 garlic cloves, half inch ginger, entire packet of Prakash Misal Rassa Masala, 6 cup (1200ml) water, salt to taste, sliced bread, fresh coriander leaves, onion, farsan & lemon for garnishing
 
 Method of Preparation for paste:
Roast coconut, 1 sliced onion, poppy seeds till golden brown and grind it fine with ginger-garlic paste. (Note: Enhance flavour by giving tadka of cumin, mustard & curry leaves. No additional chilli, turmeric and coriander powder needed.)
 
Method for preparation of Misal:
1. Heat oil in a vessel, saute 1 sliced onion, tomato and add above paste and cook till oil separates.
2. Add entire packet of Prakash Misal Rassa Masala and cook for 1 min.
3. Add sprouted moth beans in above mix, cook for 2 min., add water and cook for 15 min. on low flame.
4.  Garnish with coriander leaves, sliced onions, farsan, lemon and serve hot with sliced bread.