Spicy Misal is a Bean Curry with watery gravy. it is made with lot of spicy and Kolhapur Chutney Masala. It is a Maharashtra’s most popular breakfast dish with watery gravy.
A spicy street food recipe straight from the streets of Mumbai, the Missal is basically a spicy sprout
Preparation which is typically served with pav (the local bread bun) to balance its sharpness. Misal is an extreme dish, both in flavor and texture.
3 cups sprouted (whole green gram, dried green peas)
1 bowl jiggery syrup
4 to 5 tsp tamarind pulp
2 tbsp oil
150gms.Shallots (Red Onions) chopped finely
100gms.ripe Tomatoes chopped finely
2large Potatoes boiled, peeled and cut into small pieces.
100gms.Kolhapuri Chutney Masala
Salt to taste
1bunch finely chopped fresh Coriander leaves
100gms.finely chopped Shallots (Red Onions)
8 wedges cut from 2 whole Lemons
8 whole Wheat Dinner Rolls
Cook Sprouts in 3-4 cups of Water with the Turmeric Powder and Salt to taste for 2 whistles in a pressure cooker.
Drain in a colander to remove all the stock. Heat Oil in a wok. Fry Shallots till translucent and just browning at the edges.
Add chopped Tomatoes and cook till soft and pulpy. Add the Kolhapur Chutney Masala and sauté till aromas waft up. Now lower flame and add the chopped Potatoes. Sauté for 5 minutes. Add the sprouts, chili powder, jiggery, tamarind water and salt and cook for a few minutes. Bring to a boil. If the curry is very thick gravy is needed add a little more Water. Boil and then simmer on low flame for a further 5 minutes.
Now How to Serve:
In a bowl put a ladle of boiled Sprouts. Sprinkle chopped Shallots, Coriander leaves and the mixed farsan on top of the Sprouts in layers keeping the fresh Coriander on the top.
Pour the cooked Sprouts over this in desired quantity and place a wedge of Lemon on top of the Coriander layer. Serve with a Dinner Roll or sliced Bread. You can adjust salt and chili depending on gravy thick or thin.