The first spoon of misal always brings a burst of warmth and spice. It carries the familiar aroma of red chilli, matki, and hot rassa that feels instantly comforting, especially on lazy mornings when a plate of misal pav is enough to lift the whole mood. Growing up, misal often meant gathering around the table with pav, farsan, onion, and a bowl of steaming rassa placed right in the centre.
Using Netra’s Red Curry Paste makes the process simple while keeping that traditional depth of flavour. The paste blends smoothly with water and cooked matki, turning into a rich, spicy gravy that coats each spoonful beautifully. Topped with farsan, onion, and a squeeze of lemon, it becomes that perfect mix of crunch, heat, and tang.
Ingredients
- 100 g Netra’s Red Curry Paste
- 2 cups boiled matki sprouts
- 1 cup hot water
- 1 tablespoon oil
- Salt to taste
- Farsan, chopped onion, coriander, lemon wedges
How to Make Misal
- Heat oil in a pan and add the red curry paste with hot water. Mix well.
- Add the boiled matki sprouts and simmer until everything blends and turns fragrant.
- Adjust the salt if needed.
- Pour the hot misal into bowls.
- Top with farsan, onion, coriander, and a squeeze of lemon.
- Serve with pav.
- For a more rassa-style misal, add extra water and simmer a little longer.
Tips / Variations
- Boil the sprouts beforehand for quick cooking.
- Add more water if you prefer a soupy Kolhapuri-style misal.
- A little extra lemon brightens the flavours.
- Toast pav lightly with butter for added warmth.
If you’d like a quick version, Netra’s Red Curry Paste helps create hot, flavourful misal in just a few minutes.
