Authentic Misal Recipe – Spicy Maharashtra Sprouts Curry

Last Updated on 5 months ago by Neha Deshmukh

Authentic Misal Recipe – Spicy Maharashtra Sprouts Curry

Hey everyone! If you’ve ever been to Maharashtra, you know Misal is more than just a dish – it’s an experience. It’s that perfect blend of spicy, tangy, and comforting that just hits the spot. I remember the first time I tried Misal at a little roadside stall in Pune… wow! It was a revelation. Today, I’m so excited to share my version of this iconic Maharashtrian sprouts curry with you. It’s made easier with the Instant Pot, but don’t worry, I’ll cover options if you don’t have one. Let’s get cooking!

Why You’ll Love This Recipe

This Misal recipe is all about bold flavors and textures. It’s a hearty, satisfying meal that’s perfect for a weekend brunch or a cozy weeknight dinner. Plus, it’s packed with protein from the sprouts, making it a surprisingly healthy choice. You’ll love the warmth of the spices, the freshness of the cilantro, and the delightful crunch of the toppings. Trust me, once you try this, you’ll be hooked!

Ingredients

Here’s what you’ll need to make this delicious Misal:

• 1 teaspoon oil
• 1 onion, chopped
• ½ – ¾ cup fresh/desiccated coconut
• 4-5 garlic cloves, minced
• 1 inch ginger, grated
• 2 tomatoes, chopped
• ½ – 1 cup water (plus more for pressure cooking)
• 1 tablespoon oil
• 1 teaspoon mustard seeds
• Misal Masala (2-3 tablespoons, adjust to taste)
• Red chili powder (1 teaspoon, adjust to taste)
• Sprouts (1.5 – 2 cups, mixed sprouts are best!)
• Fresh cilantro, chopped (for garnish)
• Salt to taste
• Asafoetida/Hing (a pinch)
• Lemon juice (1 tablespoon)

Ingredient Notes

Let’s talk ingredients! A few things can really make or break a good Misal.

• Misal Masala: This is key. It’s a special blend of spices that gives Misal its signature flavor. You can find it at most Indian grocery stores, or online. Don’t skimp on quality here – it makes a huge difference!
• Sprouts: Traditionally, a mix of moth bean (matki), mung bean (moong), and sometimes even pigeon pea (toor) sprouts are used. Moth bean sprouts are considered the most authentic. Feel free to experiment, but a mix gives the best texture and flavor.
• Coconut: Freshly grated coconut is amazing if you can get it! It adds a lovely sweetness and aroma. But desiccated coconut works perfectly well too – just make sure it’s good quality.
• Asafoetida (Hing): Don’t be scared off by the smell! A tiny pinch of hing adds a wonderful savory depth to the tempering. It’s a staple in Indian cooking and really elevates the flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Sauté the Base: Turn your Instant Pot to sauté mode. Add 1 teaspoon of oil, then add the chopped onion. Sauté for a few minutes until softened. Add the minced garlic, grated ginger, and chopped tomatoes. Continue to sauté for another 5 minutes, until everything is nicely softened. Finally, add the coconut and sauté for another minute.
2. Blend it Up: Transfer the cooked mixture to a blender. Add ½ cup of water and blend until you have a smooth, vibrant paste. Add more water if needed to get a good consistency.
3. Temper the Spices: Heat 1 tablespoon of oil in the Instant Pot (again, on sauté mode). Once hot, add the mustard seeds. When they start to splutter, add the cumin seeds, curry leaves, and a pinch of asafoetida. Let this temper for about 30 seconds until fragrant.
4. Build the Flavor: Add the blended paste to the Instant Pot. Stir in the Misal Masala, red chili powder, and salt. Cook for about a minute, stirring constantly, to let the spices bloom.
5. Pressure Cook: Add the sprouts and 1 cup of water to the Instant Pot. Give everything a good mix. Seal the lid and set the Instant Pot to manual mode for 12 minutes on high pressure.
6. Natural Release & Finish: Once the cooking time is up, let the pressure release naturally. This takes about 10-15 minutes. Open the lid carefully and stir in the lemon juice.
7. Garnish & Serve: Garnish generously with fresh cilantro.

Expert Tips

• Don’t overcook the sprouts! You want them to retain some of their bite.
• Adjust the spice level to your liking. Start with less chili powder and add more as needed.
• For a richer flavor, add a tablespoon of ghee (clarified butter) along with the oil when tempering the spices.

Variations

Misal is super versatile! Here are a few ways to customize it:

• Vegan Misal Adaptation: This recipe is already naturally vegan! Just double-check your Misal Masala doesn’t contain any hidden dairy.
• Spice Level Adjustments:
  • Mild: Reduce the red chili powder to ½ teaspoon or omit it altogether.
  • Medium: Use 1 teaspoon of red chili powder.
  • Hot: Add 1 ½ – 2 teaspoons of red chili powder, or add a chopped green chili to the sautéing stage.
• Festival Adaptations: My aunt always makes Misal during Makar Sankranti and Gudi Padwa. She adds a little bit of jaggery (gur) to the paste for a slightly sweet and savory flavor.
• Gluten-Free Options: Misal itself is gluten-free! Just be mindful of the toppings – ensure your farsan/chiwda and pav (if serving) are also gluten-free.

Serving Suggestions

Misal is traditionally served hot with a variety of toppings. Here’s what I recommend:

• Farsan/Chiwda (a crunchy snack mix)
• Finely chopped onions
• Fresh cilantro
• A squeeze of lemon juice
• Pav (Indian bread rolls) or steamed rice

It’s all about building your own perfect bite!

Storage Instructions

Leftover Misal can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors meld together! You can also freeze it for up to a month.

FAQs

Let’s answer some common questions:

• What type of sprouts are best for Misal? Moth bean sprouts are the most authentic, but a mix of moth bean, mung bean, and pigeon pea sprouts works wonderfully.
• Can I make Misal ahead of time? Yes! You can make the paste and store it in the fridge for a day or two. Then, just finish the cooking process when you’re ready to serve.
• What is Misal Masala and where can I find it? It’s a special spice blend essential for Misal’s flavor. You can find it at Indian grocery stores or online.
• How do I adjust the spice level of Misal? Start with less chili powder and add more to taste. You can also add a chopped green chili for extra heat.
• Can I make Misal without an Instant Pot? Absolutely! You can make it in a regular pressure cooker or even a pot on the stovetop. Just adjust the cooking time accordingly.

Enjoy this taste of Maharashtra! I hope you love this Misal recipe as much as I do. Let me know in the comments how it turns out for you!