Mumbai Misal Tarri
The spicy, oily 'cut' or gravy served atop sprouted pulses.
About this dish
Misal is more than a dish in Mumbai; it is a cult favorite. While Pune's misal is milder, the Mumbai version is known for its 'Tarri' or 'Kat'—a fiery, thin layer of spiced red oil that floats on top of a sprout curry. This specific recipe focuses on the 'Tarri,' which is the soul of the dish, providing the heat and color that Mumbaikars crave.
Ingredients
The Sprouted Base (Usal)
- 2 cups Matki (moth beans), sprouted
- 1/2 tsp Turmeric powder
- Salt to taste
- 1 medium Potato, cubed
The Vatan (Masala Paste)
- 1/2 cup Dried coconut (Khobra), grated
- 2 large Red onions, sliced
- 1 inch Ginger + 6 cloves Garlic
- 1 tbsp Coriander seeds
- 1 tsp Cumin seeds
The Tarri (Gravy)
- 4 tbsp Vegetable oil (essential for the 'cut')
- 2 tbsp Kanda Lasun Masala (Onion-Garlic spice mix)
- 1 tbsp Kashmiri red chili powder (for color)
- 1 tsp Goda Masala
- 1 small ball Tamarind, soaked and pulp extracted
Method
- 1
Boil the Sprouts
Pressure cook the sprouted matki and potato cubes with turmeric, salt, and 3 cups of water for 2 whistles. The sprouts should be tender but not mushy. Drain the sprouts but reserve the cooking water (this 'stock' is full of flavor and will form the base of the Tarri).
- 2
Roast the Vatan Ingredients
On a tawa or pan, roast the sliced onions with a teaspoon of oil until they are dark brown, almost charred at the edges. Remove and roast the grated dry coconut until it turns a deep golden brown. This charring is what gives the Mumbai Tarri its characteristic smoky depth.
- 3
Grind the Paste
Once cooled, grind the roasted onions, coconut, ginger, garlic, coriander seeds, and cumin seeds into a very smooth paste using minimal water. The finer the paste, the better the oil will separate during the cooking process.
- 4
Sauté the Masala
Heat 4 tablespoons of oil in a large pot. This might seem like a lot, but the oil is necessary to create the 'Tarri.' Add the ground paste and sauté on medium heat for 8-10 minutes until the oil starts leaving the sides of the masala.
- 5
Add the Dry Spices
Lower the heat and add the Kanda Lasun masala, red chili powder, and Goda masala. Stir quickly for 30 seconds. The aroma should be intensely spicy. Immediately add a splash of the reserved sprout water to prevent the spices from burning.
- 6
Build the Gravy
Add the remaining sprout stock and the tamarind pulp to the pot. Add more hot water if needed; the consistency of the Tarri should be thin and watery, not thick like a curry. Bring to a vigorous boil, then reduce heat to a low simmer.
- 7
The Extraction
Let the gravy simmer uncovered for 15 minutes. You will see a thin, bright red layer of oil (the Tarri) rise to the top. Do not stir it back in vigorously; this layer is what defines a good Mumbaikar Misal. Taste and adjust salt or tamarind as needed.
- 8
Assemble the Usal
In a separate bowl, mix the boiled matki sprouts and potatoes with a little bit of the thin gravy. This 'Usal' forms the bottom layer of the final dish, ensuring every bite has texture and substance.
- 9
Final Plating
To serve, place a large spoonful of Usal in a bowl. Cover it generously with 'Farsan' (spicy snack mix). Pour the thin Tarri gravy over the farsan, ensuring you scoop up the red oil from the top of the pot. Top with finely chopped onions, coriander, and a squeeze of lime.
Notes & variations
- Kanda Lasun Masala is non-negotiable for the authentic Mumbai taste; it provides the specific pungency required.
- Always use hot water when thinning the gravy to keep the oil and water emulsified correctly.
- If you can't find Matki, you can use green moong sprouts, though the flavor profile will change slightly.
- The Tarri can be made a day in advance; the flavors intensify, and the oil separates even better when reheated.
Serve with
Serve with fresh laadi pao, a side of extra Tarri in a small cup (kat), and a wedge of lemon.
Cook's note
For an extra red Tarri without extreme heat, use a 2:1 ratio of Kashmiri chili powder to spicy chili powder.