Instant Pot Matki Misal

Matki Misal and pav in a steel plate with mixed farsan and onions to serve as a breakfast platter.

5 from 1 vote

A spicy, flavorful curry made with sprouted lentils and served with soft dinner rolls (pav bread); Matki Misal is quite easy to put together using the Instant Pot.

Enjoy this as a breakfast recipe or even as a complete meal. Use different toppings to make it super amazing!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Main Course

Cuisine: Indian, Maharashtrian

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 557kcal

Author: Smruti

Ingredients

For the Misal

2 cups Matki beans
½ medium Red Onion (diced)
1 medium Tomato (diced)
2 tablespoon Oil
1 teaspoon Ginger garlic paste
½ teaspoon Mustard Seeds
½ teaspoon Cumin Seeds
1-2 Curry Leaves
⅛ teaspoon Asafetida
1-2 Cloves
1 inch Cinnamon
2 teaspoon Usal Masala
1 teaspoon Red Chilli Powder
½ teaspoon Turmeric Powder
1½ teaspoon Salt
3 cups Water

Toppings

1 Onion (diced)
1 cup Mixed Farsan
3-4 Lime wedges
4-5 stalks Cilantro
12 Pav Bread

Instructions

Soak the matki and sprout them at home using this recipe. If using store boght sprouts, simply wash them in running water and set aside to use.
2 cups Matki beans
Set the instant pot mode to sauté and high. Once the display shows 'hot', add the oil.
2 tablespoon Oil
Then add mustard seeds, asafetida and cumin seeds and let them pop.
½ teaspoon Mustard Seeds, ⅛ teaspoon Asafetida, ½ teaspoon Cumin Seeds
Once popped, add cloves, cinnamon, curry leaves and ginger garlic paste. Sauté till the raw flavor vanishes.
1-2 Curry Leaves, 1-2 Cloves, 1 inch Cinnamon, 1 teaspoon Ginger garlic paste
Add in onions and Usal masala.
½ medium Red Onion, 2 teaspoon Usal Masala
Mix well and cook for 2-3 minutes; till the onions are mushy.
Add in tomatoes, red chilli powder and turmeric powder.
1 medium Tomato, ½ teaspoon Turmeric Powder, 1 teaspoon Red Chilli Powder
Sauté till the tomatoes are mushy.
Add matki sprouts and salt.
1½ teaspoon Salt
Sauté for a minute and add 3 cups water.
3 cups Water
Press cancel and then press pressure cook. Set pressure to high and set timer to 3 minutes. Close the lid, set to sealing and let the misal cook. Once the timer completes, wait for 5 minutes and release pressure manually.
Open the Instant Pot and sprinkle lemon juice and cilantro. Mix well and serve with toppings and Pav Bread.
1 Onion, 1 cup Mixed Farsan, 3-4 Lime wedges, 4-5 stalks Cilantro, 12 Pav Bread

Video

Notes

While I prefer making sprouts at home, it is also easy to use store bought sprouts for the recipe. Sprouted beans from the store works well here. And so does frozen sprouts from the brand 'Vadilal'.

The recipe is mid way between a super oily misal and a low calorie one. However, feel free to increase or decrease the oil content based on preferences.

The water in the recipe will give us a good amount of rassa or kat. However if you like a more soupy version, simply add more water. Adjust the masala and salt for the extra water.

The same recipe works for moong beans, dried peas or a mix of all the beans. Simply adjust the cook time based on the time required for the hardest grain to cook.

It is best to serve the spicy misal in a bowl and all the sides in separate bowls. They are great to mix together only before eating. The farsan gets soggy if added earlier to the misal and so do the onions.

In a pinch, serve this with some slice bread instead of pav. Plus, a slightly dry version works really well as a side for paratha or roti.

Instant Pot: Remember to always account for the time needed for the Instant Pot to come to pressure. The cook time listed does not account for this.

Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition