Farali Misal Recipe – Vegan and Gluten-Free Maharashtrian Spicy Vegetable Curry

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Farali Misal is a popular Gujarati dish, especially during the fasting period of Navratri. This spicy curry is made with a mixture of sprouted lentils and topped with a variety of ingredients like sev, onions, and chutneys. It’s a flavoursome and nutritious option for those looking for a vegetarian meal that’s both filling and delicious.

Information Details
Course Main Course
Cuisine Gujarati, from Gujarat, India
Servings 4-6 people
Preparation Time 20 minutes
Cooking Time 30 minutes
Calories 350 per serving

Ingredients:

  • 1 cup sprouted moong (green gram)
  • 1 cup sprouted matki (moth beans)
  • 2 medium onions, chopped
  • 2 cloves garlic, minced
  • 1 medium tomato, chopped
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chilli powder
  • Salt, to taste
  • 2 tablespoons oil
  • 2 tablespoons tamarind paste
  • 2 tablespoons jaggery powder
  • Chopped fresh coriander, for garnish
  • Farsan (a Gujarati snack), for garnish
  • Sev, for garnish
  • Onion, for garnish
  • Chutney, for serving

Method:

  1. Rinse the sprouted moong and matki, and drain well.
  2. Heat oil in a pan and add cumin seeds and coriander seeds. Let them splutter.
  3. Add chopped onions, garlic, and sauté until the onions are translucent.
  4. Add chopped tomato and sauté for another 2-3 minutes.
  5. Add turmeric powder, red chilli powder, and salt. Mix well.
  6. Add the sprouted moong and matki, and mix well.
  7. Add 2 cups of water and bring to a boil.
  8. Reduce the heat and let it simmer for 20-25 minutes or until the lentils are cooked.
  9. Add tamarind paste and jaggery powder. Mix well.
  10. Garnish with chopped fresh coriander, farsan, sev, and onion.
  11. Serve hot with chutney.

I still remember the first time I had Farali Misal at a Gujarati friend’s place during Navratri. The combination of flavours and textures was so unique and delicious that I was hooked from the very first bite. Since then, I’ve been making it regularly, and it’s become a staple in my kitchen during the fasting period. The best part is that it’s so easy to make and can be customised according to your taste preferences.

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