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Mixed Sprouts Curry – Misal

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Classic Misal is mixed sprouts curry served with bread. Easy to make and healthy to eat this one is pressure cooked with spices, and coconut milk and ready in 20 minutes.

Misel mixed sprouts in a bowl.
Mixed sprouts Misel with Ladi Pav

In restaurants all across Maharastra, you will find misel pav a very common breakfast dish. It is this curry served with soft ladi pav (dinner rolls) diced onions and a lemon wedge to squeeze on top.

I love making this often, not just because it is healthier but also because it is simple and easy to make. Today, I am making it with classic Indian spices but for a twist, you can also use pav bhaji masala! And if you don’t like it spicy try my Usal foogath recipe also made with mixed sprouts but very lightly spiced.

Ingredients and substitutes

  • Sprouts – I am using mixed sprouts because this is what I get if you make these at home yourself you can choose which beans you want to include.
  • Saute – use fresh onion, ginger, and garlic for sauteeing. Also, do not make haste, saute until the onions are well beyond translucent to get maximum flavor
  • Spices – you can use 2 tbsp of bottle masala or 2 tbsp of pav bhaji masala. I am using a combination of easy-to-find Indian spices found in most homes or spice racks at the supermarket.
  • Coconut – My mom used to use dry coconut roasted and then ground to a paste but today I am using coconut milk from a can because it’s easy to find.
  • Tomato – I use a large juicy tomato for its sweet rich flavor.
A bowl with Indian curry made with mixed sprouts.
Mixed sprouts Misel with Ladi Pav

How to make your own sprouts

  • Take a mix of beans, legumes, and lentils (dals) and soak them overnight until properly hydrated.
  • Then drain them from water and place them in a wet cheesecloth or clean kitchen cloth.
  • Tie the cheesecloth so you have a little pillow of beans –
  • Place it in a colander and into the fridge.
  • The bag must be wet with water at all times to encourage the beans to sprout. If Necessary sprinkle a little water over them.
  • Leave in the fridge for 2 to 3 days – you should see sprouts by the end of the second day. But it can take up to 4 days if the beans are not properly hydrated.
  • These must be used immediately or can be stored in the freezer for months.

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Misel curry in a bowl.

Mixed Sprouts Curry – Misal

5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories: 196kcal
Adjust Servings Here: 8 servings
Classic Misal is mixed sprouts curry served with bread. Easy to make and healthy to eat this one is pressure cooked with spices, and coconut milk and ready in 20 minutes.


  • ½ lb Mixed sprouts
  • 1 tbsp Cooking oil
  • 1 large Onion
  • 4 large Garlic cloves minced
  • 3 inch Fresh ginger grated
  • 1 med Chili chopped
  • 1 large Tomato chopped
  • 1 tbsp Hot cayenne
  • 1 tbsp Sweet paprika
  • 2 tbsp Coriander powder
  • 1 tsp Cumin powder
  • 1 cup Coconut milk
  • 1 cup Vegetable stock
  • 1 tsp Kosher salt
  • ½ tsp Black pepper
  • 1 tbsp Lemon juice
  • ½ cup Cilantro Chopped coriander leaves


  • Saute – In the pressure cooker pan over medium heat add the oil and saute the onion until translucent. Then add the ginger, garlic, and chili. Saute a minute more.
    Instant pot – for an electric instant pot – use the saute mode. And, use the inner pot of the instant pot to saute.
    1 tbsp Cooking oil, 1 large Onion, 4 large Garlic cloves, 3 inch Fresh ginger, 1 med Chili
  • Spices – Add the chopped tomatoes and saute for 2 minutes until almost mashed. Then, add the spices and continue to saute until fragrant. If necessary add a few tablespoons of water to prevent the spices from burning.
    1 large Tomato, 1 tbsp Hot cayenne, 1 tbsp Sweet paprika, 2 tbsp Coriander powder, 1 tsp Cumin powder
  • Sprouts – Add the drained mixed sprouts and coat them well in the spices. Saute for 2 minutes more.
    ½ lb Mixed sprouts
  • Gravy – Next, Add the coconut milk, vegetable stock, and 1 cup water. Season with salt and pepper. Add the lemon juice and chopped cilantro.
    1 cup Coconut milk, 1 cup Vegetable stock, 1 tsp Kosher salt, ½ tsp Black pepper, 1 tbsp Lemon juice, ½ cup Cilantro
  • Pressure cook – Cover the pressure cooker lid and cook on medium high for 4 whistles. Turn off and leave for 5 minutes.
    Instant pot – Turn the saute mode off and place the lids on. Seal the vent and set it to pressure cook on high for 10 minutes.

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Nutrition Information
Calories: 196kcal | Carbohydrates: 25g | Protein: 8g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 424mg | Potassium: 578mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1084IU | Vitamin C: 9mg | Calcium: 68mg | Iron: 4mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

Did you make this recipe? I’d love to hear how it was.Mention @veenaazmanov or tag me on Instagram #veenaazmanov

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