Thursday, November 18, 2010

Spicy sprouts- Misal

I had this for the 1st time about a decade ago when my sister visited me in Pune from Delhi.Nisha is a complete foodie and just loves to try all the spicy new food. To quieten her taste buds, we visited a Maharashtrian joint.She just loved it and so did we.The only complaint I had was that it was too oily and too spicy.She loved this fact and I loved the thought that there was healthy stuff like sprouts.It was with moth sprouts but I use just about any.Here in Germany, manged to make one with moong and brown lentils.It was equally satisfying.


Mixed lentils sprouts(moong, moth,brown)   1 1/2 cups
Chopped onions                                           2 nos
Chopped tomatoes                                       2-3 nos
Crushed garlic                                             2tbsp
crushed ginger                                             1 tbsp
chopped green chillies                                  1 tsp
curry leaves                                                 10-12 nos
corriander chopped                                      1/4 bowl
grated coconut                                              1/2 cup
Tamarind pulp                                              2 tbsp
salt                                                               to taste

For tempering

oil (prefer olive oil)                                     1 tbsp
hing                                                            1/4 tsp
mustard                                                       1/2 tsp
cumin                                                         1/2 tsp
cloves                                                          2 nos
cinnamon                                                    1 no
garam masala                                               1/2 tsp
corriander powder                                       1/12 tsp
chilli powder                                                 1 tsp
turmeric                                                        1/2 tsp


Heat oil and add hing and whole garam masala.Once they give out a good aroma, add the mustard and cumin.Once they color, add curry leaves and crushed ginger and garlic.Let them color a bit and when they give out a good aroma, add the chopped chillies,onions and saute till they are golden brown.Add the dry powders(corriander, chilli,turmeric,garam masala),salt and the grated coconut.Saute them well, taking care not to burn them! Add the chopped tomatoes and cook them till they get incorporated well.Add the tamarind pulp and the sprouted dals.Mix well and add water about 1 cup.Pressure cook for about 5-7 mins. Allow to cool.Open the pressure cooker and check for consistency and the texture.Remove in a bowl, top with fried potatoes and crunchies like farsaan and chopped corriander. Serve with chopped onions and lemon slice.I prefer to stay away from them though. Serve this piping hot with soft buttered buns.

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