Dahi misal Recipe

Cooking Directions

• STEP 1.In a pressure cooker, cook sprouts with water, turmeric powder, and salt until soft.
• STEP 2.In a separate pan, heat oil and add mustard seeds, cumin seeds, and asafoetida.
• STEP 3.Once the seeds start to crackle, add chopped onions and sauté until golden brown.
• STEP 4.Add ginger-garlic paste and sauté for a minute.
• STEP 5.Add chopped tomatoes, red chili powder, turmeric powder, garam masala, and salt.
• STEP 6.Cook until the tomatoes are soft and the spices are well combined.
• STEP 7.Add the cooked sprouts to the pan and mix well.
• STEP 8.Simmer for a few minutes to allow the flavors to blend.
• STEP 9.In a serving bowl, place a portion of the sprouts curry.
• STEP 10.Top it with yogurt, sev, chopped onions, tomatoes, and coriander leaves.
• STEP 11.Serve the Dahi Misal with pav or as a standalone dish.

Storage and Serving

• Dahi Misal is best served fresh.
• Leftover sprouts curry can be stored in the refrigerator for up to 2 days.
• To serve leftover Dahi Misal, reheat the sprouts curry and assemble with fresh toppings and yogurt.