Spicy Misal (Mixed Sprouted Beans in Coconut Curry)

Dear Friends,

I was born and raised in Mumbai which is part of Maharashtra state in India. I love everything about my home state including food. My most favourite dish is vada pav followed by sabudana vada, sabudana khichdi, Kanda Bhaji / Onion Fritters and thalipeeth. All these food taste better if you buy it from street food vendors…lol. In Maharashtra, anywhere you go, you will find street vendors preparing these items on road side stall. It is fun to eat with friends after school or during the lunch hours. It is so hard to resist these dishes for any age group.

Another dish which is very famous as well is Misal, it is spicy sauce made with sprouted beans, many spices, coconut and served with pav/bun (bread). I have had misal at the road side stall few times but it did not please me. There was something that I did not enjoy until I prepared it myself. I already made it 3-4 times after that and I absolutely loved it!! I thought it’s time to share the recipe of misal I love! I am sure you will agree with me once you try it. This dish is high in protein as I am using sprouted beans. Here is the recipe of how to sprout beans at home. You can use few different variety of sprouted beans as per your taste, I had yellow peas, brown chickpeas (gram) and moong bean. This recipe serves 2-3 people.

Cooking Time: 30-40 minutes

Ingredients:
For Paste:
2 tbsp coriander seeds
1 tsp cumin seeds
3-4 cloves
10-12 black pepper corns
1 small stick cinnamon
2-3 dry chili (as per your taste)
1 medium onion thinly slices
2-3 garlic cloves chopped
Small piece of ginger chopped
1/2 cup fresh or dry grated coconut
Oil for cooking

Other ingredients:
2 cup sprouted beans
1 onion finely chopped
1 cup tomato chopped or puree
1 tsp cumin seeds
1 tsp red chili powder
1/2 tsp turmeric powder
Salt to taste
Oil for cooking
Chiwda/Punjabi mix (store-bought snacks) for garnishing

Procedure

1. Pressure cook sprouted beans for 2-3 whistle. Let the cooker cool down before you remove cooked beans.

2. To make the paste, heat a pan with 1 tbsp oil. When oil is slightly hot, turn down the heat and add coriander seeds, cumin seeds, cloves, black pepper corns, cinnamon stick, dry chili (remove seeds if you want less spicy). Roast spices on a low to medium heat stirring continuous until it changes colour slightly. Then add onion, garlic and ginger. Cook until onion slices are slightly brown (3-4 mins). Add fresh or dry grated coconut and cook for 1 more minute. Turn of the heat. Once these mixture cools down, grind to a paste.

3. To prepare misal, heat a wide bottom pan with 2 tbsp oil. Add cumin seeds. In less than minute, cumin seeds start changing colour, add red chili powder and immediately add chopped onion. Cook it on medium heat until onion starts browning. Then add paste (you made earlier), turmeric powder and saute for 1 minute on low heat stirring frequently. Then add tomato puree (if you are using chopped tomato then cook until they are soft). Add cooked beans to this sauce, also add 1&1/2 to 2 cups water depending on the consistency you want. Cover the lid and let it cook on low heat for 5-7 minutes until all the flavour are merged and the sauce is not watery. Adjust the salt before turning off the heat.

4. When you are ready to serve, pour misal in a bowl, garnish with chiwda/punjabi mix (its crunchy savory snacks available in all Indian grocery store). Serve it with pav (dinner roll/bread). You can pair it with pav vada. Misal is a full meal in itself and we use bread to dip in the sauce.

This is a flavour bursting dish which is also high in protein. I enjoyed eating spicy during cold days and slightly mild during summer months.

I really hope you will try this recipe for your loved ones.

Also let me know if you have any questions regarding the dish.

Thank you for visiting my blog. Until next time!

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