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    Misal

    watch the jar ↓

    A bowl of red-orange misal with sprouted moong, potato, farsan and coriander, with toasted pav on a plate behind500+ cooks
    ★ 4.3
    • Total time:55min
    • Your hands-on time:14min you
    • Longest hands-free stretch:35min free

    How upliance makes misal, step by step

    Outside the jar · your stove
    CHOP
    STIR
    HEAT
    MASH
    READY
    0:00
    Misal. Done.
    14 min40 min
    1. upliance, upliance

      This cooks it.

      • CHOP
      • SAUTÉ
      • COOK
      +−What is it?

      upliance is a steel jar on a smart base with a touchscreen. It weighs, chops, sautés, stirs and cooks, and the screen tells you what to drop in next. Scroll to watch it make misal from above.

    2. You, 6 min

      Peel, cube, rinse

      +−How much knife work?

      Peel the onion and cut it in half, peel a small piece of ginger and pull the stem off the chilli: the jar chops those fine. Cube one small potato yourself, and rinse 200 g of moong sprouts (shop-bought sprouts are fine).

    3. You, 30 s

      Drop 1 of 3

      +−What goes in

      3 tbsp refined oil, ½ tsp mustard seeds, ½ tsp jeera and a pinch (¼ tsp) of hing. upliance weighs it as you pour.

    4. Line drawing: crown lifted off the lid
      upliance, 1 min

      Crackles the tadka

      +−Why crown off?

      With the crown off the lid, upliance heats the oil and stirs till the mustard seeds pop and the jeera turns fragrant. No splatter on your stove.

    5. You, 30 s

      Drop 2 of 3

      +−What goes in

      1 onion (peeled, halved), 5 g ginger (peeled) and 1 green chilli (stem off), straight onto the hot tadka. Lid and crown on.

    6. Line drawing: jar with lid and crown on
      upliance, 8 s

      Chops it fine

      +−No knife?

      No fine chopping, no onion tears. The blade turns the onion, ginger and chilli into fine bits in about 8 seconds. Scrape the sides down once it stops.

    7. Line drawing: crown lifted off the lid
      upliance, 3 min

      Sautés till golden

      +−Till when?

      Crown off again so the moisture escapes. upliance sautés the onion, ginger and chilli in the tadka till soft and golden, stirring by itself.

    8. You, 1 min

      Drop 3 of 3

      +−What goes in

      Everything else, at once: 200 g moong sprouts, 100 g cubed potato, 1¼ tsp salt, 1 tsp jeera powder, 1½ tsp Kashmiri mirch, 3 tsp goda masala, 400 ml water and 20 g butter. No goda masala? Use garam masala with a little grated coconut, or onion-garlic masala.

    9. Line drawing: jar with lid and crown on
      upliance, 35 min

      Cooks & stirs itself

      35MIN FREEleave the kitchen
      +−What's the jar doing?

      Lid and crown on. upliance simmers the sprouts and potato in the spiced gravy, stirring every few minutes, till the potato is soft and the tarri turns a deep red. Go do something else for about 35 minutes.

    10. Misal with butter-toasted pav
      You, 5 min

      Toast the pav

      +−How?

      Melt 5 g butter in a pan with chopped coriander, ½ tsp Kashmiri mirch and ½ tbsp pav bhaji masala. Slit the pav, press it into the masala butter and toast both sides. This part is all yours.

    11. You, 1 min

      Farsan on. Serve.

      +−Finish

      Ladle the misal into bowls. Top with 15 g butter, a handful of namkeen mixture (farsan) and chopped coriander just before eating, so the farsan stays crunchy. Serve with the hot pav.

    Your 55 minutes, split

    You: 14 min
    peel & cube · 3 drops · toast pav
    upliance: 40 min35 free
    chop · sauté · stir · cook
    upliance: a steel jar on a smart base with a touchscreen

    You: 14 min. upliance: 40 min.

    Get upliance
    Full recipeIngredients by drop and every step+−

    A much-loved Maharashtrian curry: a spicy melange of potatoes, goda masala and sprouted moong, topped with crunchy farsan and eaten with butter-toasted pav.

    Indian, Maharashtrian. Veg snack. Serves 2. About 55 min start to finish; about 14 min of it is you. Cooked 500+ times on upliance.

    Ingredients (2 servings)

    Drop 1the tadka

    • Refined oil 3 tbsp
    • Mustard seeds ½ tsp
    • Jeera ½ tsp
    • Hing ¼ tsp

    Drop 2chopped, then sautéd golden

    • Ginger peeled5 g
    • Onion peeled, cut in 21
    • Green chilli top stem removed1

    Drop 3cooked ~35 min

    • Moong dal sprouts washed200 g
    • Potato cut in small cubes100 g
    • Salt 1¼ tsp
    • Jeera powder 1 tsp
    • Kashmiri mirch 1½ tsp
    • Goda masala or garam masala with grated coconut, or onion-garlic masala3 tsp
    • Water 400 ml
    • Butter 20 g

    For the pavon a pan

    • Pav as many as you'll eat
    • Butter 5 g
    • Coriander leaves fine-chopped2 stems
    • Kashmiri mirch ½ tsp
    • Pav bhaji masala ½ tbsp

    To serve

    • Coriander leaves fine-chopped3 stems
    • Namkeen mixture (farsan) 10 g
    • Butter 15 g

    Steps

    1. Prep (you, ~6 min). Peel the onion and cut it in half, peel the ginger, and remove the chilli stem. Cut the potato into small cubes and rinse the moong sprouts.
    2. Drop 1 (you, 30 s). Add 3 tbsp oil, ½ tsp mustard seeds, ½ tsp jeera and ¼ tsp hing.
    3. upliance, 1 min. With the crown off the lid, it heats and stirs the tadka till the seeds crackle.
    4. Drop 2 (you, 30 s). Add the onion, ginger and green chilli, and put the lid and crown on.
    5. upliance, 8 s. It chops the aromatics fine. Scrape down the sides.
    6. upliance, 3 min. Take the crown off. It sautés the onion, ginger and chilli till golden, stirring by itself.
    7. Drop 3 (you, ~1 min). Add the sprouts, potato, salt, jeera powder, Kashmiri mirch, goda masala, 400 ml water and 20 g butter. Put the lid and crown on.
    8. upliance, ~35 min. It cooks the misal, stirring every few minutes, till the potato is soft and the gravy is deep red. This is your free time.
    9. Pav (you, ~5 min). Melt butter in a pan with chopped coriander, Kashmiri mirch and pav bhaji masala, then toast the slit pav in it on both sides.
    10. Serve (you, 1 min). Ladle the misal into bowls, top with butter, namkeen mixture and chopped coriander, and eat with the hot pav.
    More recipesCooked 500+ times on upliance