The rains continued, and so did our monsoon drive. After a well spent cosy evening and night at Club Mahindra Hatghad, we headed towards Nasik’s famous Sadhana Chuliavarchi Misal for a traditional Maharashtrian one-dish meal. This place, started in 1959, uses woodfire for cooking. The technique of slow cooking and the infusion of wood smoke into all the dishes including the creamy ice cream is a food experience par excellence.
The ambience and interiors of Sadhana Chuliavarchi Misal are set in a rustic village style with mud-paved floors and hut-styled roofs. The low Charpaais and wooden tables add to the setting. The rudimentary Warli style wall paintings on the mud-slapped low brick partitions completes the rural décor.
The menu card was simple, and the pleasant staff helped us with the menu. Soon our table was loaded with fragrant food…. delicious smoky Misal, soft pillowy butter slathered jumbo pavs with spicy-sweet Rassa or the Kat in mugs, Jowar Bhakri, Curd,Green chilly-garlic pickle, Crisp syrupy jaggery jalebis, and pink Solkadhi. Fried papads, large-sized and onion – lemon cuts were complimentary and added to the taste and texture of the meal. The creamy scoops of ice -cream ended the delicious brunch.
Loaded with delish food and fond memories the rainy drive continued….
Nashik Misal Recipe
Nashik Misal is made with Matki sprouts and served with a tarri/kat/rassa. The spicy curry is topped with farsan or sev, onion, lemon, and coriander. The rassa is a thin gravy, high on chilly and pepper while green kat is a mix of green chilli and coriander.
Ingredients for the Misal:
- Mixed legume Sprouts/ Matki sprouts /Moth bean sprouts 1 Cup
- Potato Cubes 1 Cup
- Onions Sliced 1 Big
- Tomatoes Cubed ½ Cup
- Ginger -Garlic Paste 1 Tbsp
- Cumin Seeds 1tsp
- Mustard Seed 1 Tsp
- Coriander Powder 1tsp
- Red Chilly Powder 3 Tsp
- Goda Masala 2 Tbsp
- Copra gratings 1 tbsp
- Salt To Taste
- Jaggery 1tsp
- Lemon Juice 1 Tbsp
- Chopped Coriander
- Leaves 1 Tbsp
- Oil 2 Tbsp
Ingredients for Toppings:
- Onions Finely Chopped ½ Cup
- Tomatoes Finely Chopped ½ Cup
- Sev /Farsan ½ Cup
- Chopped Coriander 2 Tbsp
- Green Chilly Finely Chopped 2 Tbsp
- Lemon Wedges 4
Preparation Method:
- Place the sprouts in a pressure cooker. Add the potatoes and 3 cups of water. Pressure-cook for 3 whistles. Set aside.
- Heat oil in a heavy-bottomed pan.
- Once the oil is hot, add mustard seeds and cumin seeds. When they splutter add onion and fry until onion is lightly browned.
- Add ginger garlic paste and fry on low heat till the mixture is brown. Take care not to burn the onion -ginger, and garlic. Add the copra sauté till brown.
- Add tomato, sauté.
- Add all the spice powders, salt, and fry till the mixture releases oil on the sides.
- Cool and blend to a smooth paste. Take a heavy bottomed pan, and add the paste, the cooked sprouts, and potato along with the water they were cooked in.
- Adjust the consistency with more water and salt if required. Add the jaggery.
- Simmer till oil floats on top.
- Switch off flame, drizzle lemon juice, and garnish with fresh coriander.
- Serve misal in a bowl with the toppings, mentioned.
- Serve with buttered pav and lemon wedge.
Ingredients for the Black Rassa:
- Oil 1 tbsp
- Chilli powder 1 tsp
- Kashmiri chilli powder 2 tsp
- Black pepper powder ¼ tsp
- Turmeric powder ½ tsp
- Salt to taste
- Jaggery 1 tsp
Preparation Method:
- Take a heavy-bottomed pan. Add the oil. Once medium hot add all the spice powders.
- Fry on low flame. take care not to burn the powders.
- Add 200ml of water and bring to a boil.
- Simmer for 5 minutes or till the oil floats on top.
SERVING OF MISAL:
- Serve the misal along with buttered pav.
- Place a bowl of sev, cut onions & lemon wedges,and a mug of rassa.
- Keep topping the misal with all the accompaniments as you eat.
