Another popular street food of Mumbai where it’s uniqueness is the toppings of the Bombay mix (chewda) and the spicy taste of the Misal!

AuthorgooeygraciousmeCategory

Yields8 Servings
Total Time45 mins

Sprout Curry (Usal)
 2 cups moth bean sprouts
 2 cups mung beans
 2 medium potatoes, chopped
 Pinch of baking soda
 6 tamarind
 1 cup water, or add as required
 1 tsp mustard seeds (rai)
 1 tsp cumin seeds (jeera)
 2 large onion, chopped
 3 green chillies, chopped
 6 garlic cloves
 2 inch ginger
 5 curry leaves
 1 tsp turmeric powder
 2 tsp coriander powder
 2 tsp cumin powder
 2 tsp red chilli powder
 2 tbsp goda masala
 4 tbsp oil
 3 tsp salt, or add to taste
 2 tsp sugar, or add to taste
 2 tsp lemon juice, or add to taste
Bread rolls (Pav)
 14 bread rolls
 ½ cup onion, finely chopped
 ½ cup tomatoes, finely chopped
 1 cup bombay mix (chewda)
 1 lemon
 ½ cup coriander leaves, chopped

1

Rinse the moth bean sprouts and mung beans first in water and drain this. In a pan boil the sprouts, beans and potatoes and add baking soda, 1 tsp salt, 1 tbsp oil. Add enough water to cover the ingredients in the pan and cook on medium heat until the moth bean sprouts and mung beans are soft and tender.

2

In a small bowl soak the tamarind in ½ cup warm water for 30 minutes. Squeeze the tamarind and extract the pulp and keep this aside.

3

In another pan, heat the remaining oil, add the mustard seeds and cumin seeds. Once the cumin seeds are golden, add the onions.

4

Make a paste of the ginger and garlic and add this into the pan along with the curry leaves and green chillies.

5

Add turmeric powder, coriander powder, cumin powder, red chilli powder, goda masala and the tamarind pulp that was set aside.

6

Drain the spouts, mung beans, potatoes and add them to the pan with the masala. Add the remaining ½ cup of water or as required and then season with remaining salt, sugar and lemon to taste. Let the curry cook on a low flame for 10-15 minutes.

7

Serve the curry with chopped onions, tomatoes, bombay mix, lemon, coriander leaves and pav.

Ingredients

Sprout Curry (Usal)
 2 cups moth bean sprouts
 2 cups mung beans
 2 medium potatoes, chopped
 Pinch of baking soda
 6 tamarind
 1 cup water, or add as required
 1 tsp mustard seeds (rai)
 1 tsp cumin seeds (jeera)
 2 large onion, chopped
 3 green chillies, chopped
 6 garlic cloves
 2 inch ginger
 5 curry leaves
 1 tsp turmeric powder
 2 tsp coriander powder
 2 tsp cumin powder
 2 tsp red chilli powder
 2 tbsp goda masala
 4 tbsp oil
 3 tsp salt, or add to taste
 2 tsp sugar, or add to taste
 2 tsp lemon juice, or add to taste
Bread rolls (Pav)
 14 bread rolls
 ½ cup onion, finely chopped
 ½ cup tomatoes, finely chopped
 1 cup bombay mix (chewda)
 1 lemon
 ½ cup coriander leaves, chopped

Directions

1

Rinse the moth bean sprouts and mung beans first in water and drain this. In a pan boil the sprouts, beans and potatoes and add baking soda, 1 tsp salt, 1 tbsp oil. Add enough water to cover the ingredients in the pan and cook on medium heat until the moth bean sprouts and mung beans are soft and tender.

2

In a small bowl soak the tamarind in ½ cup warm water for 30 minutes. Squeeze the tamarind and extract the pulp and keep this aside.

3

In another pan, heat the remaining oil, add the mustard seeds and cumin seeds. Once the cumin seeds are golden, add the onions.

4

Make a paste of the ginger and garlic and add this into the pan along with the curry leaves and green chillies.

5

Add turmeric powder, coriander powder, cumin powder, red chilli powder, goda masala and the tamarind pulp that was set aside.

6

Drain the spouts, mung beans, potatoes and add them to the pan with the masala. Add the remaining ½ cup of water or as required and then season with remaining salt, sugar and lemon to taste. Let the curry cook on a low flame for 10-15 minutes.

7

Serve the curry with chopped onions, tomatoes, bombay mix, lemon, coriander leaves and pav.

Misal Pav
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