Egg Misal

Instructions

1. 1

   Prepare the Masala Paste (Vatana)

   • Heat 1 tsp of oil in a pan over medium heat.
   • Add the sliced onion and sauté for 6-7 minutes until it turns golden brown.
   • Add the dry coconut, ginger, and garlic. Roast for another 2-3 minutes until the coconut is fragrant and lightly browned.
   • Remove the mixture from the heat and allow it to cool completely.
   • Transfer the cooled mixture to a grinder. Blend into a smooth paste, adding a few tablespoons of water as needed to facilitate grinding.
2. 2

   Cook the Sprouts and Eggs

   • In a pressure cooker, combine the rinsed sprouted moth beans, 2 cups of water, turmeric powder, and 0.5 tsp of salt.
   • Secure the lid and cook for 2 whistles over medium-high heat, which takes about 10 minutes. Allow the pressure to release naturally.
   • While the sprouts cook, place the 4 eggs in a separate pot, cover with water, and bring to a boil. Cook for 10-12 minutes to hard-boil them. Once done, peel the eggs and slice them in half.
3. 3

   Make the Misal Curry (Kat)

   • Heat the remaining 3 tbsp of oil in a large, deep pot over medium heat. A generous amount of oil is key for the signature 'tarri'.
   • Add the finely chopped onion and sauté for 3-4 minutes until translucent.
   • Add the prepared ground masala paste and cook for 5-7 minutes, stirring frequently, until it darkens and oil begins to separate from the masala.
   • Stir in the finely chopped tomato and cook until it turns soft and mushy.
   • Add the misal masala and Kashmiri red chili powder. Sauté for one minute until the spices are fragrant.
   • Pour in the cooked sprouts along with their cooking liquid. Add the remaining 2 cups of water, 1 tsp of salt, and the optional jaggery.
   • Stir everything well and bring the curry to a rolling boil. Then, reduce the heat to low and let it simmer for 10-12 minutes. This allows the flavors to meld and a layer of red, spicy oil ('tarri' or 'kat') to float to the top.
4. 4

   Assemble and Serve

   • To assemble a bowl of Egg Misal, first place a ladleful of the thick sprout curry ('usal') at the bottom of a deep bowl.
   • Pour the thin, spicy gravy ('tarri' or 'kat') over the sprouts.
   • Gently place two egg halves in the bowl.
   • Top generously with farsan, finely chopped raw onion, and fresh coriander leaves.
   • Serve immediately with lemon wedges on the side and warm, buttered pav.