Vegan Misal
Dive into the rich, bold flavors of **Vegan Misal**, a plant-based twist on the traditional Maharashtrian street food that's perfect for lunch, dinner, or a hearty snack. This comforting recipe features **sprouted moth beans (matki)** simmered in a fragrant coconut milk-based curry seasoned with classic Indian spices like turmeric, red chili powder, and garam masala. A base of sautéed onions, tomatoes, and ginger-garlic paste forms the flavorful foundation, while toppings of **farsan (or sev)**, fresh cilantro, and a splash of lemon juice add a delightful crunch and tang to every bite. With a perfect balance of spice, richness, and freshness, this **vegan misal recipe** is not only nutritious but also incredibly satisfying. Serve it as a one-pot meal with a side of bread or rice—or enjoy it solo as a warm and vibrant bowl of comfort. Whether you're a fan of Indian cuisine or exploring new plant-based dishes, this misal guarantees an unforgettable experience!
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Recipe Information
Ingredients
- 2 cups Sprouted moth beans (matki)
- 2 tablespoons Oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Asafoetida (hing)
- 1 medium Onion, finely chopped
- 2 medium Tomato, finely chopped
- 1 tablespoon Ginger garlic paste
- 0.5 teaspoon Turmeric powder
- 1.5 teaspoons Red chili powder
- 1 teaspoon Garam masala
- 1.5 teaspoons Coriander powder
- 1 cup Coconut milk
- 2 cups Water
- 1 teaspoon Salt
- 1 for garnish Lemon wedges
- 0.25 cup Chopped cilantro
- 1 cup Farsan or sev
- 0.5 cup Finely chopped onion
Instructions
In a large saucepan, heat oil over medium heat. Add mustard seeds and cumin seeds and let them crackle.
Add asafoetida, followed by the chopped onions. Sauté the onions until they turn golden brown.
Add the ginger garlic paste and sauté for a couple more minutes until the raw smell disappears.
Include the chopped tomatoes and cook until they soften and the oil starts to separate from the mixture.
Add turmeric powder, red chili powder, coriander powder, and garam masala. Mix well and cook the spices for 2 minutes.
Add the sprouted moth beans and give everything a good stir to coat the beans with the spices.
Pour in the coconut milk and water. Add salt to taste and bring the mixture to a boil.
Once it comes to a boil, reduce the heat and let it simmer for 15-20 minutes until the beans are cooked through and the flavors meld perfectly.
Adjust the consistency by adding more water if needed. The misal should have a thin curry-like consistency.
Turn off the heat and garnish with a generous amount of chopped cilantro.
To serve, place some misal in a bowl, top with farsan or sev, and sprinkle some chopped onions.
Serve immediately with lemon wedges on the side to squeeze on top before eating.
Nutrition Facts
Calories |
1554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.2 g | 111% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3690 mg | 160% | |
| Total Carbohydrate | 173.6 g | 63% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 37.7 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 330 mg | 25% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 2489 mg | 53% | |
*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.
