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!
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.
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.
In another pan, heat the remaining oil, add the mustard seeds and cumin seeds. Once the cumin seeds are golden, add the onions.
Make a paste of the ginger and garlic and add this into the pan along with the curry leaves and green chillies.
Add turmeric powder, coriander powder, cumin powder, red chilli powder, goda masala and the tamarind pulp that was set aside.
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.
Serve the curry with chopped onions, tomatoes, bombay mix, lemon, coriander leaves and pav.
Ingredients
Directions
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.
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.
In another pan, heat the remaining oil, add the mustard seeds and cumin seeds. Once the cumin seeds are golden, add the onions.
Make a paste of the ginger and garlic and add this into the pan along with the curry leaves and green chillies.
Add turmeric powder, coriander powder, cumin powder, red chilli powder, goda masala and the tamarind pulp that was set aside.
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.
Serve the curry with chopped onions, tomatoes, bombay mix, lemon, coriander leaves and pav.