Ingredients

The following ingredients have 4 Servings
  • 1 cup Mixed Legumes (You can also use only moth as well.)
  • 1 cup Potato (Peeled and cubed)
  • 4 tbsp Vegetable Oil
  • 1 tsp Mustard Seed
  • 1 tsp Cumin Seeds
  • 1/2 cup Onion (Finely Chopped)
  • 10-12 Curry Leaves
  • 2 tsp Ginger Garlic Paste
  • 1/2 cup Tomato (Finely Chopped)
  • 1 tsp Coriander Powder
  • 1/2 tsp Turmeric Powder
  • 2 tbsp Goda Masala
  • 3 tsp Red Chilli Powder
  • Salt to taste
  • 2 tbsp Lemon Juice
  • 2 tbsp Fresh Coriander
  • 1/2 cup Onion (Finely Chopped)
  • 1/4 cup Tomato (Finely Chopped)
  • 1/2 cup Sev Mix
  • 2 tbsp Fresh Coriander (Chopped)
  • 2 tsp Green Chilli (Finely Chopped)
  • 4-5 Lemon Wedges

Instruction

  • Wash the Misal mix and then soak in 3-4 cups of water for 6-8 hours.
  • Drain the water and transfer the soaked Misal mix in a perforated container for sprouting.
  • Keep the container in a warm place for 24 hours.
  • The sprouts will come out from the beans.
  • Transfer the sprouts in a pressure cooker along with potato, 2 tsp salt and 3 cups of water.
  • Pressure cook for 3 whistles on medium heat.
  • Remove the pressure cooker from heat and let the pressure release.
  • Heat vegetable oil in a pan.
  • Once the oil is hot, add mustard seeds and cumin seeds and let them crackle for a few seconds.
  • Add onion and curry leaves and fry until onion turns slightly browned.
  • Add ginger garlic paste and fry for 2-3 minutes.
  • Now add tomato and cook for 2 minutes.
  • Add coriander powder, turmeric powder, goda masala and red chilli powder and cook for 2-3 minutes.
  • Add the cooked sprouts and potato along with the water they were cooked in.
  • Now add more water and salt if required.
  • Simmer for 10-12 minutes.
  • Add lemon juice and fresh coriander and mix well.
  • Top the Misal with onion, tomato, sev mix, coriander and green chilli.
  • Serve with buttered pav and lemon wedge.