Usal Misal Masala

Usal Misal Masala 100% Natural Authentic Indian Speciality Spice Mix

Maharashtra's most beloved bowl. Now yours to make at home.

If you've ever sat down to a bowl of Misal Pav in a Pune or Mumbai restaurant — that fiery, deeply spiced sprout curry topped with farsan, raw onion, and a squeeze of lemon — you know it's unlike anything else. Bold, complex, comforting, and completely addictive.

Kardemome's Usal Misal Masala is handcrafted to capture exactly that authentic Maharashtrian flavour — the kind that's been perfected in home kitchens and small dhabas across the state for generations. No readymade shortcuts, no generic masala. This is the real thing, made with pure whole spices, ground fresh in small batches in Mumbai.

No artificial flavours. No colours. No preservatives. Just pure, handcrafted Maharashtrian soul.

What's inside

A fierce, aromatic blend of dry coconut, coriander, cumin, red chilli (Kolhapuri-style heat), black pepper, clove, cardamom, cinnamon, star anise, and dry ginger — the layered spice profile that makes Maharashtrian cooking so distinctively deep and warming.

Authentic Misal Pav — the Pune way

Serves 4 | Prep: 10 minutes (+ overnight soaking) | Cook: 25 minutes

What you'll need:

• 2 cups mixed sprouts (moth beans work best — soak overnight, sprout for 1–2 days)
• 1 large onion, finely chopped
• 2 tomatoes, finely chopped
• 2 tbsp Kardemome Usal Misal Masala
• 1 tsp ginger-garlic paste
• 2 tbsp oil
• Salt to taste
• Water as needed

To serve:

• Farsan or sev
• Finely chopped raw onion
• Fresh coriander
• Lemon wedges
• Pav buns, toasted in butter

Method:

1. Heat oil in a deep pan. Add onions and cook until golden brown — take your time here, this builds the base flavour.
2. Add ginger-garlic paste and cook for 1 minute until fragrant.
3. Add tomatoes and cook until completely soft and the oil begins to separate.
4. Add Kardemome Usal Misal Masala and mix well. Cook the masala for 2 minutes on medium heat.
5. Add the sprouted moth beans and stir to coat everything in the masala.
6. Add 2 cups of water, season with salt, and bring to a boil. Simmer for 15–18 minutes until the sprouts are tender and the gravy is rich and deep.
7. Serve hot in bowls — ladle the misal generously, top with farsan, raw onion, and coriander, squeeze lemon on top, and serve with buttered pav on the side.

Pro tip: Misal tastes dramatically better the next day once the sprouts have fully absorbed the masala. Make a big batch and refrigerate — it reheats beautifully.

Usal — the everyday version

Usal is the drier, everyday version of the same dish — less gravy, more like a sabzi. Use the same recipe above but reduce the water to just ½ cup. Serve with chapati or bhakri for a simple, nutritious Maharashtrian home meal.

Why Kardemome Usal Misal Masala?

• 100% natural ingredients, no compromise
• No preservatives or artificial colours
• Authentic Maharashtrian spice profile — not a generic masala
• Handcrafted in Mumbai — the home of great misal
• Works for both Usal (dry) and Misal (gravy) preparations

Perfect for Maharashtrian food lovers, high-protein sprout meals, weekend cooking, anyone trying to eat healthier without sacrificing flavour, gifting to homesick Mumbaikars and Puneites living away, and anyone who wants to understand why Maharashtra is so obsessed with this dish.