Sprouted Moth Bean Misal Recipe – Authentic Maharashtrian Street Food

Last Updated on 2 months by Neha Deshmukh

Sprouted Moth Bean Misal Recipe – Authentic Maharashtrian Street Food

Okay, let’s be real. If you’ve ever been to Maharashtra, chances are you’ve fallen head-over-heels for Misal Pav. It’s the street food, and for good reason! This Sprouted Moth Bean Misal recipe is my attempt to bring that vibrant, spicy, and utterly satisfying flavor right to your kitchen. I first made this when I was craving a taste of home, and honestly, it transported me right back to the bustling streets of Pune.

Why You’ll Love This Recipe

This isn’t just any Misal recipe. We’re using sprouted moth beans (matki), which adds a lovely texture and a boost of nutrition. It’s a little bit of effort, yes, but trust me – the flavor payoff is HUGE. It’s spicy, tangy, slightly sweet, and incredibly comforting. Plus, it’s a fantastic way to experience authentic Maharashtrian cuisine.

Ingredients

Here’s what you’ll need to create this Misal magic:

• 2 cup moth beans / matki (sprouts)
• ?? tsp turmeric powder
• ?? tsp salt
• 1 cup water
• 2 tsp oil
• 2 inch ginger (chopped)
• 1 onion (chopped)
• 2 clove garlic
• ?? cup dry coconut
• 1 tomato (chopped)
• 3 tbsp oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp Kashmiri red chili powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1 small jaggery piece
• 5 cup water
• 2 cup farsan
• ?? onion (chopped) – for garnish
• 2 tbsp coriander leaves – for garnish
• 6 pav
• 1 lemon

Ingredient Notes

Let’s talk ingredients! A few things make this Misal special:

• Sprouted Moth Beans (Matki): These are the star! Sprouting increases their nutritional value and gives them a slightly sweet, earthy flavor. If you’re short on time, you can use pre-soaked moth beans, but sprouting is really worth the effort.
• Dry Coconut: Don’t skip this! It adds a unique richness and depth of flavor to the masala. You can find it in most Indian grocery stores.
• Kashmiri Red Chili Powder: This isn’t just about heat. It gives the Misal that beautiful, vibrant red color and a mild, fruity chili flavor. Regular chili powder will work in a pinch, but the color won’t be the same.
• Misal Variations: You’ll find different styles of Misal across Maharashtra. Puneri Misal is known for its spiciness, while Kolhapuri Misal is richer and uses a darker, more complex masala. This recipe leans towards a generally popular style, but feel free to adjust the spices to your liking!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Cook the Moth Beans: In a pressure cooker, combine the sprouted moth beans, turmeric powder, salt, and 1 cup of water. Pressure cook until the beans are soft – usually 2-3 whistles. Set aside.
2. Make the Masala Paste: Heat 2 tsp oil in a pan. Sauté the chopped ginger, onion, garlic, and tomato until softened. Add the dry coconut and sauté for another minute. Let it cool slightly, then blend everything into a smooth paste with a little water.
3. Temper the Spices: Heat 3 tbsp oil in a kadai (or a deep pan). Add the mustard seeds and let them splutter. Then, add the cumin seeds and curry leaves. Once they sizzle, add the turmeric powder, Kashmiri red chili powder, coriander powder, and garam masala. Cook for about 30 seconds, stirring constantly.
4. Cook the Gravy: Add the masala paste to the kadai and cook until the oil starts to separate from the sides. This is key for a flavorful Misal! Now, add the cooked moth beans, jaggery, salt, and 5 cups of water. Bring to a simmer and cook for about 10 minutes, allowing the flavors to meld.
5. Assemble and Serve: In a serving bowl, layer the farsan, chopped onions, and coriander leaves. Pour the hot Misal gravy over the top.
6. Enjoy! Serve immediately with pav and a lemon wedge. A squeeze of lemon really brightens up the flavors.

Expert Tips

• Don’t overcook the beans: You want them soft, but not mushy.
• Roast the spices: Dry roasting the spices for a minute before adding them to the oil intensifies their flavor.
• Adjust the water: If you prefer a thicker gravy, use less water. For a thinner gravy, add more.

Variations

• Vegan Misal Adaptation: Simply ensure your farsan is vegan-friendly (some contain dairy).
• Gluten-Free Misal Adaptation: Use gluten-free pav or serve with gluten-free bread.
• Spice Level Adjustments:
  • Mild: Reduce the amount of Kashmiri red chili powder.
  • Medium: Use the amount specified in the recipe.
  • Spicy: Add a pinch of cayenne pepper or a finely chopped green chili to the masala paste.
• Festival Adaptations: Misal is often enjoyed during Ganesh Chaturthi and Makar Sankranti. My family loves to make a big batch for these celebrations!

Serving Suggestions

Misal is best enjoyed hot, right off the stove. It’s a complete meal in itself, but you can also serve it with a side of sliced onions, a dollop of yogurt (if you’re not vegan), and some crunchy papadums.

Storage Instructions

Leftover Misal can be stored in an airtight container in the refrigerator for up to 2 days. The flavors actually develop even more overnight! Reheat gently on the stovetop. The farsan will lose its crunch, so it’s best to add fresh farsan when serving leftovers.

FAQs

What is misal and where does it originate from?

Misal is a popular Maharashtrian street food consisting of a spicy curry made from sprouted moth beans, topped with farsan, onions, coriander, and served with pav (Indian bread rolls). It originated in the Pune region of Maharashtra.

What are the health benefits of sprouted moth beans (matki)?

Sprouted moth beans are packed with protein, fiber, and essential nutrients. They’re easier to digest than unsprouted beans and offer a good source of energy.

Can I use pre-soaked moth beans instead of sprouted ones?

Yes, you can! However, sprouting enhances the flavor and nutritional value. If using pre-soaked beans, soak them overnight and cook them for a longer time until they are very tender.

How can I adjust the consistency of the misal gravy?

Add more water for a thinner gravy, or simmer for a longer time to thicken it. You can also mash a few of the cooked beans to help thicken the gravy.

What is the best type of farsan to use for misal?

A mixture of sev, chivda, and boondi is traditional. Choose a farsan that is crunchy and flavorful.

Can this misal be made ahead of time?

Yes, you can make the gravy ahead of time and store it in the refrigerator. Add the farsan and garnish just before serving to maintain its crunch.