Misal
Dive into the bold and vibrant flavors of **Misal**, a traditional Maharashtrian dish that’s as hearty as it is flavorful. Centered around protein-packed sprouted moong beans simmered in a spiced, tangy, and slightly sweet curry, Misal is a delightful explosion of textures and tastes. This iconic dish features a fragrant tempering of mustard seeds, cumin, and asafoetida, enriched with the warmth of turmeric, red chili, and godaa masala. Topped with a crunchy layer of farsan, fresh coriander, and a squeeze of lemon, it’s served alongside soft, buttery pav rolls for a truly irresistible combination. Perfect for breakfast, brunch, or even dinner, Misal is a wholesome and versatile recipe that showcases the essence of Indian street food. Whether you’re looking for a new gluten-free curry or a spicy vegetarian dish, don’t miss the chance to savor this flavorful creation.
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Recipe Information
Ingredients
- 200 grams moong beans (green gram beans), sprouted
- 3 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 pinch asafoetida (hing)
- 1 large onion, finely chopped
- 1 large tomato, finely chopped
- 1 tablespoon ginger garlic paste
- 0.5 teaspoon turmeric powder
- 2 teaspoons red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon godaa masala or garam masala
- 1 tablespoon jaggery
- 1 teaspoon salt
- 4 cups water
- 2 tablespoons coriander leaves, chopped
- 4 pav (Indian bread rolls)
- 100 grams farsan (Indian spicy mixture)
- 1 lemon, wedges
Instructions
Rinse and soak 200 grams moong beans overnight and then sprout them by keeping them in a damp cloth for 2-3 days.
Heat 3 tablespoons of oil in a deep pan over medium heat.
Add 1 teaspoon of mustard seeds to the hot oil and allow them to splutter.
Add 1 teaspoon of cumin seeds and a pinch of asafoetida. Sauté for a few seconds until aromatic.
Add 1 large chopped onion and sauté till they turn translucent.
Stir in 1 tablespoon of ginger garlic paste and sauté for a minute until the raw aroma disappears.
Add 1 large chopped tomato and cook until they soften.
Mix in 0.5 teaspoon turmeric powder, 2 teaspoons red chili powder, and 1 teaspoon coriander powder.
Add 200 grams of sprouted moong beans and stir well to combine with the spices.
Pour in 4 cups of water and add 1 tablespoon of jaggery and 1 teaspoon of salt. Stir.
Cover the pan and let the mixture simmer on a low flame until the beans are cooked, for about 20-25 minutes.
Once cooked, add 1 teaspoon of godaa masala or garam masala. Mix well.
Garnish the misal with 2 tablespoons of chopped coriander leaves.
Serve hot with pav (Indian bread rolls) on the side, topped with farsan and a lemon wedge for squeezing over.
Nutrition Facts
Calories |
437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.2 g | 27% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 915 mg | 40% | |
| Total Carbohydrate | 58.3 g | 21% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 12.1 g | ||
| Protein | 10.6 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 113 mg | 9% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 507 mg | 11% | |
*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.
