Misal

Name: Misal
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Indian
Ingredients: Matki sprouts / mixed sprouts – 2 cups (250 g) or ½ cup dried beans; Oil – 3–4 tbsp (60 ml); Mustard seeds – ¾ tsp (1.25 g); Cumin seeds – ¾ tsp (1.25 g); Curry leaves – 1 sprig (10–12 leaves); Hing / asafoetida –¼ tsp (0.5 g); Onion, finely chopped – 1 cup (1 large -160 g); Garlic cloves, finely chopped – 3–4 cloves (5 g); Ginger, finely chopped – 1 inch (8 g); Desiccated coconut – 2 tbsp (30 g); Tomato, finely chopped – ¾ cup (90 g); Coriander leaves, chopped – 3 tbsp; Salt as per taste; Turmeric powder – ¼ tsp; Red Chilli powder – 1–1½ tsp; Goda masala / Misal masala – 2–4 tbsp; Jaggery – 1 tbsp (optional); Tamarind paste – 1 tsp; Water – 4–5 cups

Sprouted moth-bean curry with goda masala, sautéed and then brought to a boil on Steam.

50 min start to finish
Serves 4
Works on every CombiWorks on your US 14-in-1Works on your UK & EU 12-in-1Works on your India 14-in-1

Sear/Sauté Steam Beans & lentils Main Indian Vegetarian

By Kunjesh Raval for SharkNinja India.

Set your Combi

SwitchBoth sides

Sear/SautéAs the recipe says
Steam10min

Start to finish50 min15 min prep + 35 min cooking

ShelfLevel 1

Water in the panAbout 710 ml–1.18 l3-5 cups water for the gravy

You'll need

Matki sprouts / mixed sprouts – 250 g2 cups or 120 ml½ cup dried beans
Oil – 60 ml3–4 tbsp
Mustard seeds – 1.25 g¾ tsp
Cumin seeds – 1.25 g¾ tsp
Curry leaves – 1 sprig (10–12 leaves)
Hing / asafoetida –0.5 g¼ tsp
Onion, finely chopped – 240 ml1 cup (1 large -160 g5½ oz)
Garlic cloves, finely chopped – 3–4 cloves (5 g⅛ oz)
Ginger, finely chopped – 2.5 cm1 inch (8 g¼ oz)
Desiccated coconut – 30 g2 tbsp
Tomato, finely chopped – 90 g¾ cup
Coriander leaves, chopped – 3 tbsp
Salt as per taste
Turmeric powder – ¼ tsp
Red Chilli powder – 1–1½ tsp
Goda masala / Misal masala – 2–4 tbsp
Jaggery – 1 tbsp (optional)
Tamarind paste – 1 tsp
Water – 950 ml–1.18 l4–5 cups

Method

Prepare paste: Grind ginger, garlic, and coconut together in a small grinder to make a smooth paste & keep aside.
Preheat appliance: Place the combi pan in level 1 in ninja unit. Move the SmartSwitch to Air fry mode, choose Sear/Sauté function and press the button start.
Our tip Leave the door open while you sauté; Sear/Sauté only runs that way.
Temper spices: Add oil to the pan. Once hot, add mustard seeds, curry leaves, hing and cumin seeds.
Our tip Wait for the mustard seeds to pop before adding the rest; if they don't sizzle straight away, the oil isn't hot yet. Stand back when the curry leaves go in, as they spit.
Sauté base: Add finely chopped onions & tomatoes and sauté until translucent for .
Add spices: Add red Chilli powder, misal masala/goda masala, and turmeric powder. Mix well and cook until oil starts to separate (about ).
Add paste: Add the ginger-garlic-coconut paste and sauté until it becomes aromatic. Stir in between.
Add sprouts: Add the sprouted matki and tamarind paste. Pour water to make the gravy.
Our tip Using dried beans instead of sprouts? Soak them overnight and boil them until soft before this step. Ten minutes of steam won't cook them, and undercooked kidney beans can make you ill.
For thinner gravy: about 1.18 l5 cups water. For thicker gravy: about 710 ml3 cups water.
Our step Stir in the salt, and the jaggery if you're using it, before the gravy steams.
Steam cook: Move the SmartSwitch to Cooker mode, choose steam function and set time for . Stir everything well. Press the button start & bring it to boil.
Our tip Bite a sprout before serving: it should be tender right through but still whole. If it's firm in the middle, steam it for a few more minutes.
Serve: Pour the hot misal into serving bowls. Top with farsan/Sev, chopped onions, coriander leaves, and lemon juice. Serve with butter-toasted pav.