If you haven’t heard of Misal before, I am so happy to be introducing you to this crowd pleaser! Extremely popular in the state of Maharashtra, this flavorful curry is traditionally made from sprouted ‘moth’ (dew beans). Here, I’m making a healthier version (moderate spice and minimal oil) with sprouted mung beans that is equally flavorful and you can enjoy it as a healthy meal, which is also vegan and gluten-free!
For me, moving away from India also meant moving away from Gujarat – and discovering so many other regional Indian classics, like Misal. Made with a handful of ingredients and simple spices, this is a delicious way to enjoy sprouts and makes for an extremely hearty meal. Misal is topped with farsan (Indian snack mix), diced onion and lemon juice and is best enjoyed with a side of pav (Indian dinner rolls) or bread, but I often have it with rice and it is amazing that way too! Also, like most Indian curries, this tastes even better the next day as the spices have had a chance to settle down and really get absorbed into the curry.
Highly recommend you try this version, since it is lighter and yet, still as flavorful! Of course, do try the original whenever you visit India! Hope you enjoy making this classic and don’t forget to send me a picture or tag me and #thedancingcookbook whenever you try it. Bon Appetit! 🙂
Mumbai Misal
A delicious traditional Maharashtrian curry made with sprouted mung beans and simple Indian spices. This version is moderately spicy and cooked in minimal oil and yet, packs in the flavor punch. Best enjoyed with a side of bread or rice, and makes for a super hearty meal!
Ingredients
- 1.5 cup Sprouted Mung Beans
- 1 tbsp oil
- 1/4 cup Shredded Coconut
- 1 Large Onion, diced small
- 5-6 cloves Garlic, diced small
- 1 in. piece Ginger, diced small
- 1 cup Tomato Puree (~2-3 Roma tomatoes)
- 1 tsp Turmeric Powder
- 1 tbsp Coriander-Cumin Powder
- 1 tbsp Red Chili Powder/Cayenne Powder
- 1 tbsp Kitchen King Masala (optional)
- 2-3 cups Water
- Salt, to taste
- 1 Lemon, halved
- Cilantro leaves, to garnish
Instructions
- In a pot over medium heat, add 1 tbsp oil. Then, add in the shredded coconut - let sizzle for ~30 seconds and add in the chopped onion.
- Let the onion get nicely caramelized (~7 mins). Then, add in the ginger and garlic. Mix well and allow to cook until fragrant (~1 min.).
- Add the tomato puree, mix well and allow it to cook down a little. Taste to make sure the tomato is cooked and there is no residual sourness.
- Now, add in the spices: turmeric, coriander-cumin, red chili and salt. Add the Kitchen king masala (optional). Stir well to incorporate and taste test to adjust spice levels.
- Add in the sprouts followed by 2-3 cups of water. Stir well and allow the sprouts to boil for ~5 minutes in the pot. Once the volume of the curry reduces by at least a quarter, cover the pot with a lid and let the sprouts continue cooking over medium heat (~10-12 minutes).
- You can open the lid, stir and check to see if the sprouts are cooked. Once cooked, turn down the heat to low. Do a final taste test, squeeze a lemon half onto the curry and top generously with cilantro leaves.
- Ladle into bowls and serve hot. Top with farsan (Indian snack mix), and serve with a side of pav (Indian dinner rolls)/sliced white bread or rice. Enjoy!
Notes
- If you're using cooked sprouts (pressure cooked/boiled), you don't need to cook them for long in the curry. Add in the sprouts and let simmer for 5-7 minutes for the flavors to get absorbed into the sprouts and serve.
- This one-pot meal is simple and easy to make ahead for large gatherings or meal-prep.