Vegetarian Misal
Vegetarian Misal is a vibrant, flavor-packed Indian dish that brings together the hearty goodness of mixed sprouts with a richly spiced tomato-onion gravy. This beloved Maharashtrian recipe is a plant-based twist on the classic misal, offering a delightful combination of textures and tastes. The dish is simmered to perfection with aromatic spices like garam masala, red chili powder, and turmeric, ensuring every bite bursts with flavor. Served hot, it's traditionally topped with farsan (a crunchy savory mixture) for added crunch and paired with buttery pav (soft bread rolls) to scoop up the tangy, spicy goodness. Garnished with fresh coriander and a squeeze of lemon, Vegetarian Misal is perfect for a wholesome, satisfying meal. Quick to prepare and deeply comforting, this recipe is ideal for vegetarians seeking bold and authentic Indian flavors.
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Recipe Information
Ingredients
- 250 grams Mixed Sprouts
- 2 medium, finely chopped Onion
- 2 medium, finely chopped Tomatoes
- 1 tablespoon Ginger-Garlic Paste
- 2 finely chopped Green Chilies
- 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
- 2 tablespoons Oil
- 1 to taste Salt
- 500 milliliters Water
- 2 tablespoons, chopped Fresh Coriander Leaves
- 1 small, cut into wedges Lemon
- 100 grams Farsan (Indian Savory Mixture)
- 8 pieces Pav (Bread Rolls)
Instructions
Rinse the mixed sprouts thoroughly and boil them with a pinch of salt until they are cooked but not mushy. Drain and set aside.
Heat oil in a large pan over medium heat. Add mustard seeds and let them splutter.
Add cumin seeds and allow them to sizzle for a few seconds.
Add finely chopped onions and sauté until they turn golden brown.
Incorporate ginger-garlic paste and green chilies, sauté for another minute until the raw smell disappears.
Add chopped tomatoes and cook until they become soft and oil starts to leave the sides of the mixture.
Add red chili powder, turmeric powder, coriander powder, and garam masala, stirring well to combine the spices.
Add the boiled sprouts to the masala mixture and mix it well to ensure the sprouts are coated with the spices.
Pour water into the pan, add salt to taste, and bring the mixture to a boil. Reduce the heat and let it simmer for 10-15 minutes, allowing the flavors to meld together.
Garnish with freshly chopped coriander leaves and remove from heat.
Serve hot misal in bowls, topped with a generous amount of farsan. Offer lemon wedges on the side.
Serve with warm pav (bread rolls), optionally toasted with a little butter for added taste.
Nutrition Facts
Calories |
2389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.6 g | 108% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4838 mg | 210% | |
| Total Carbohydrate | 354.0 g | 129% | |
| Dietary Fiber | 31.0 g | 111% | |
| Total Sugars | 63.4 g | ||
| Protein | 62.1 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 509 mg | 39% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 2482 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.
