Egg Misal

1. 1
   prep · ~15 min

   Cook the moth beans and potato.

   1.Rinse 1 cup sprouted moth beans and add them to a pressure cooker with 1.5 cups water and a pinch of salt.

   2.Place a small bowl with the potato inside the cooker or cook the potato directly alongside the beans.

   3.Pressure cook for 3-4 whistles on medium heat until the beans are soft but not mushy.

   4.Let the pressure release naturally, then peel and cube the potato.

   TIPSprouting the moth beans increases protein and makes them easier to digest.
2. 2
   boil · ~10 min

   Boil the eggs.

   1.Place 4 eggs in a saucepan and cover with water.

   2.Bring to a rolling boil, then lower the heat and simmer for 8 minutes.

   3.Drain the hot water, rinse under cold water, and peel the shells.

   4.Cut each egg in half and set aside.

   TIPAdding a pinch of salt to the boiling water prevents the eggs from cracking.
3. 3
   temper · ~8 min

   Make the tempering.

   1.Heat 2 tbsp oil in a heavy-bottomed pan over medium heat.

   2.Add 1 tsp mustard seeds and let them splutter for 30 seconds.

   3.Add 1 tsp cumin seeds and 10 curry leaves. Sauté until fragrant.

   4.Add 2 chopped onions and cook until deep golden brown, stirring often.

   TIPDon’t rush the onions — deep browning brings natural sweetness that balances the heat.
4. 4
   saute · ~10 min

   Build the misal gravy.

   1.Add 1 tbsp ginger-garlic paste to the pan and sauté for 1 minute until the raw smell disappears.

   2.Add 2 chopped tomatoes, 1 tsp red chili powder, 1 pinch turmeric powder, and 1 tsp garam masala.

   3.Cook on medium heat until the tomatoes soften completely and oil starts to leave the sides of the mixture.

   4.Stir in 1 tbsp tamarind paste and cook for 1 more minute.

   TIPMash the tomatoes with the back of your spoon while cooking for a smoother gravy.
5. 5
   simmer · ~12 min

   Simmer the misal.

   1.Add the cooked moth beans and cubed potato to the pan along with the remaining cooking liquid.

   2.Pour in 1.5 cups of water to achieve a thin, soupy consistency. Mix well.

   3.Bring to a boil, then lower the heat and simmer for 10-12 minutes to let the flavors meld.

   4.Gently add the halved boiled eggs and simmer for 2 more minutes.

   TIPThe misal should have a flowing, thin consistency — not thick like a curry. Add an extra splash of water if it thickens.
6. 6
   assemble · ~2 min

   Assemble the Egg Misal.

   1.Ladle the hot misal into bowls, ensuring each bowl gets two egg halves.

   2.Top generously with 1 cup farsan and 2 tbsp fresh grated coconut.

   3.Sprinkle finely chopped raw onion and fresh cilantro over the top.

   4.Serve immediately with lime wedges on the side.

   TIPAdd the farsan just before serving so it stays crunchy against the hot gravy.

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