A spicy sprouted curry topped with crispy farsan, finely chopped onions and fresh coriander. Recreate this popular Maharashtrian meal packed with Indian spices and devour authentic local flavours.
Ingredients
- 2 Tbsp Oil
- 1 Tsp Mustard Seeds
- 5-7 Curry Leaves
- 1 Tbsp Ginger Garlic Paste
- 1 Onion, Finely Chopped
- 3 Tomatoes, Finely Chopped
- 1/4 Tsp Turmeric Powder
- 1 Tsp Red Chili Powder
- 1/2 Tsp Coriander Powder
- 1/2 Tsp Cumin Seeds Powder
- 2 Tbsp Missal Mix Powder
- 4 Cups of Water
- 1&½ Cup Bean Sprouts (Green Gram)
- Misal Chivda To Taste
- Salt to Taste
- Chopped Coriander Leaves to Garnish (Optional)
Preparation
Prep: 10 minutes
Cooking: 20 minutes
- In a pan, heat oil. Add mustard seeds, curry leaves, ginger garlic paste and saute this all for two minutes. Add onions, tomatoes, turmeric powder, red chili powder, coriander powder, cumin seed powder, and mix it well for 3-4 minutes on low-medium flame or till onions and tomatoes are soft.
- Add salt and water. Let the water boil for 5-7 minutes. Add the bean sprouts to this water mixture and cook for 5-7 minutes.
- Transfer this to a serving bowl. Serve hot with toasted bread slices. Sprinkle with misal chivda. Garnish with chopped coriander leaves (optional). Have fun!
