Misalicious Medley

Ingredients

• 1 cup (200g) mixed sprouts (mung beans, moth beans, chickpeas) 1 cup (200g) mixed sprouts (mung beans, moth beans, chickpeas)
• 2 tablespoons oil 2 tablespoons oil
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, finely chopped 2 tomatoes, finely chopped
• 2 green chilies, slit 2 green chilies, slit
• 1 tablespoon ginger-garlic paste 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 tablespoon red chili powder 1 tablespoon red chili powder
• 1 tablespoon coriander powder 1 tablespoon coriander powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• Salt to taste Salt to taste
• 4 cups (950ml) water 4 cups (950ml) water
• For garnish: For garnish:
• Farsan (crunchy snack mix) Farsan (crunchy snack mix)
• Chopped onions Chopped onions
• Chopped cilantro Chopped cilantro
• Lemon wedges Lemon wedges
• For serving: For serving:
• Pav (bread rolls) Pav (bread rolls)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 38g, 6g
• Protein: 10g
• Fiber: 9g
• Salt: 1.5g

Preparation

1. 1.
   Heat oil in a large pan over medium heat. Add mustard seeds and cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
2. 2.
   Add ginger-garlic paste and green chilies. Sauté for a minute.
3. 3.
   Add chopped tomatoes and cook until they turn soft and mushy.
4. 4.
   Add turmeric powder, red chili powder, coriander powder, and garam masala. Mix well and cook for 2 minutes.
5. 5.
   Add the mixed sprouts and tamarind paste. Season with salt and mix everything together.
6. 6.
   Pour water into the pan and bring it to a boil. Reduce the heat to low and simmer for 15-20 minutes, or until the sprouts are cooked and the flavors are well blended.
7. 7.
   Adjust the consistency of the gravy by adding more water if needed.
8. 8.
   Serve the Misal hot in bowls, topped with farsan, chopped onions, cilantro, and a squeeze of lemon juice. Serve with pav on the side.

Treat your ingredients with care...

• Sprouts — Ensure that the sprouts are fresh and properly rinsed before using them in the recipe. If you prefer a softer texture, you can partially cook the sprouts before adding them to the gravy.

Tips & Tricks

• To make the Misal spicier, increase the amount of red chili powder or add a few extra green chilies.
• For a milder version, reduce the amount of red chili powder and omit the green chilies.
• Customize the toppings by adding sev (crunchy chickpea flour noodles), chopped tomatoes, or yogurt for a creamy twist.
• Serve the Misal with a side of lemon wedges for an extra tangy flavor.
• If pav is not available, you can serve Misal with bread or even rice.

Serving advice

Serve the Misal hot in individual bowls, garnished with farsan, chopped onions, and cilantro. Squeeze some lemon juice over the top for an added burst of freshness. Serve with pav on the side to soak up the flavorful gravy.

Presentation advice

To enhance the presentation, arrange the garnishes neatly on top of the Misal. Sprinkle some farsan in a circular pattern and place a lemon wedge in the center. Serve the pav on a separate plate or basket for a visually appealing presentation.