Gluten-Free Misal
Dive into the vibrant and flavorful world of Indian cuisine with this **Gluten-Free Misal**—a wholesome, plant-based take on the traditional Maharashtrian delicacy. Made with nutrient-packed sprouted moong beans cooked in a spiced coconut milk gravy, this recipe is naturally gluten-free, rich in protein, and brimming with bold spices like turmeric, garam masala, and red chili powder. A fragrant tempering of mustard seeds, curry leaves, and asafoetida adds an irresistible aroma, while fresh garnishes of sev, cilantro, and a squeeze of lemon elevate the dish to new heights. Perfectly paired with gluten-free bread or rice cakes, this hearty and satisfying meal is ideal for brunch, lunch, or dinner. Quick to prepare in just an hour, this misal is a must-try for those seeking a gluten-free, vegetarian, and flavor-packed recipe!
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Recipe Information
Ingredients
- 2 cups Sprouted moong (green gram)
- 1 large Onion
- 1 large Tomato
- 1 cup Coconut milk
- 1 tablespoon Ginger-garlic paste
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 0.25 teaspoon Asafoetida
- 10 leaves Curry leaves
- 1 Lemon
- 0.5 cup Fresh cilantro leaves
- 1 teaspoon Salt
- 2 tablespoons Oil (such as coconut or sunflower)
- 1 cup Sev (chickpea flour noodles)
- 0.5 cup Thinly sliced onions (for garnish)
- 4 slices Gluten-free bread or rice cakes
Instructions
Rinse the sprouted moong thoroughly and set aside.
Finely chop the onion and tomato.
Heat oil in a pan over medium heat. Add the mustard seeds and allow them to splutter.
Add the cumin seeds, asafoetida, and curry leaves. Stir for a few seconds.
Add the chopped onion and sauté until it turns translucent.
Stir in the ginger-garlic paste and sauté until the raw smell dissipates, about 2 minutes.
Add the chopped tomato, turmeric powder, red chili powder, and salt. Cook until the tomatoes soften and the oil starts to separate, about 5 minutes.
Add the sprouted moong to the pan and mix well with the spices.
Pour in the coconut milk and garam masala, then cook everything together for about 10 minutes, allowing the flavors to meld and the moong to cook.
Adjust salt and spice if needed, and remove from heat.
To serve, place a portion of the cooked misal in a bowl. Top with a handful of sev and some thinly sliced onions.
Garnish with fresh cilantro leaves and a squeeze of lemon juice.
Serve hot with gluten-free bread or rice cakes on the side.
Nutrition Facts
Calories |
1815 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.2 g | 109% | |
| Saturated Fat | 33.4 g | 167% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5299 mg | 230% | |
| Total Carbohydrate | 242.5 g | 88% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 69.9 g | ||
| Protein | 53.0 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 466 mg | 36% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 2784 mg | 59% | |
*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.
