Dairy-Free Misal
Transform your meal routine with this vibrant and flavorful Dairy-Free Misal, a plant-powered twist on the beloved Maharashtrian classic. Packed with nutrient-rich mixed sprouts like moong and matki, this recipe is a hearty and wholesome one-pot dish bursting with bold spices and tangy tamarind. The tempering of cumin, mustard seeds, curry leaves, and a touch of asafoetida creates an aromatic base, while the slow simmering of sprouts in a tomato-based masala ensures every bite is infused with rich, spicy goodness. Completely dairy-free, this comforting dish is perfect for vegans or anyone embracing a clean, plant-based diet. Serve it with soft pav or bread rolls and a garnish of fresh coriander and lemon for a satisfying, authentic experience. Whether for lunch, dinner, or an indulgent weekend brunch, this Dairy-Free Misal is sure to impress!
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Recipe Information
Ingredients
- 2 cups Mixed sprouts (e.g., moong, matki)
- 1 large, finely chopped Onion
- 2 medium, finely chopped Tomato
- 1 tablespoon Ginger-garlic paste
- 1 finely chopped Green chili
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 10 leaves Curry leaves
- 0.25 teaspoon Asafoetida (hing)
- 1 to taste Salt
- 2 tablespoons Tamarind pulp
- 2 tablespoons Oil
- 4 cups Water
- 1 for garnish Lemon
- 0.5 cup, chopped Fresh coriander leaves
- 8 Pav or bread rolls
Instructions
Begin by preparing the sprouts a day in advance if using fresh seeds. Soak and sprout them before starting the cooking process.
Heat oil in a large pan over medium heat. Add cumin seeds and mustard seeds. Once they start to splutter, add curry leaves and asafoetida.
Add the finely chopped onions and sauté until they turn golden brown.
Stir in the ginger-garlic paste and chopped green chili, sauté for another minute until the raw smell disappears.
Add chopped tomatoes, red chili powder, turmeric powder, garam masala, and coriander powder. Cook until the tomatoes become soft and the oil starts to separate from the mixture.
Mix in the sprouts and sauté them for a few minutes until they are well coated with the masala.
Pour in 4 cups of water and add salt to taste. Cover and simmer the mixture for about 20 minutes or until the sprouts are cooked through.
Add tamarind pulp and let it cook for another 5 minutes. Adjust seasoning if necessary.
Garnish with fresh coriander leaves and a squeeze of lemon.
Serve hot misal with pav or bread rolls on the side.
Nutrition Facts
Calories |
2435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.8 g | 66% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6465 mg | 281% | |
| Total Carbohydrate | 405.7 g | 148% | |
| Dietary Fiber | 61.1 g | 218% | |
| Total Sugars | 91.3 g | ||
| Protein | 85.7 g | 171% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 633 mg | 49% | |
| Iron | 30.9 mg | 172% | |
| Potassium | 3691 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
