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A spicy and hearty Maharashtrian curry made with sprouted moth beans, topped with a flavorful red gravy, farsan, and a perfectly boiled egg. Served with soft pav, it's a classic street food experience.
For 4 servings
Prepare the Masala Paste (Vatana)
Cook the Sprouts and Eggs
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A spicy and hearty Maharashtrian curry made with sprouted moth beans, topped with a flavorful red gravy, farsan, and a perfectly boiled egg. Served with soft pav, it's a classic street food experience.
This maharashtrian recipe takes 55 minutes to prepare and yields 4 servings. At 831.44 calories per serving with 28.99g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch.
Make the Misal Curry (Kat)
Assemble and Serve
Simply omit the boiled egg to make this a completely plant-based dish. The core flavors of the sprout curry remain the same.
A popular variation from Pune where a layer of cooked poha (flattened rice) is added to the bottom of the bowl before adding the sprout curry.
For those who love extreme heat, use a spicy Kolhapuri masala instead of regular misal masala and increase the amount of red chili powder.
If you don't have moth beans, a mix of sprouted moong, black chickpeas (kala chana), and other lentils works wonderfully.
Both the sprouted moth beans and the eggs are excellent sources of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Sprouted beans are packed with dietary fiber, which aids in digestion, promotes a healthy gut microbiome, and helps in maintaining stable blood sugar levels.
The lentils provide complex carbohydrates that offer a sustained release of energy, keeping you feeling full and energized for longer periods compared to simple carbs.
A typical serving of Egg Misal, including one bowl of curry with egg, farsan, and two pav, contains approximately 550-650 calories. The final count can vary based on the amount of oil and farsan used.
Egg Misal can be a nutritious meal as it's rich in protein and fiber from the sprouted beans and eggs. However, it can be high in fat and calories due to the oil and deep-fried farsan. To make it healthier, reduce the amount of oil, use baked farsan, and opt for whole wheat pav.
Absolutely. If you don't have a pressure cooker, soak the moth beans for at least 6-8 hours. Then, cook them in an open pot with sufficient water for about 30-40 minutes, or until they are tender but still hold their shape.
While moth beans are traditional, you can easily substitute them with sprouted green moong beans, a mix of sprouted lentils, or even cooked chickpeas (chana) for a different but equally delicious curry.
The key to a vibrant 'tarri' is to be generous with the oil and to sauté the masala paste thoroughly until oil separates. Using Kashmiri red chili powder is also crucial as it imparts a deep red color without making the dish excessively spicy.