Protein Misal

Sprouts Misal : Protein Rich Recipes

Bring the spirit of Maharashtra into your homes with this protein-laden Sprouts Misal. While many think that milk and milk products are the most important source of proteins, they are unaware of the power of sprouts, which give you a superb, more easily digestible protein boost.

Let us try this recipe for this festival season than some protein punch and boost your energy level for playing garba. It is a perfect balance of nutrition and light and is easy to make.


3 cups boiled mixed sprouts (kala Chana, chawli, moong, rajma etc)
1 tsp misal masala
2 tsp oil
1 tsp cumin seeds
1/2 tsp ginger-green chilli paste
1 tsp garlic paste
1/2 cup finely chopped onions
1/4 tsp turmeric powder
1 tsp chilli powder
Salt to taste


  • 2 tbsp finely chopped tomatoes
  • 3 tbsp finely chopped onions
  • 2 tbsp chopped coriander leaves
  • 1/2 lemon


  • Heat the oil in a non-stick pan and add the cumin seeds.
  • When the seeds crackle, add ginger-green chilli paste, garlic paste and onions and sauté on a medium flame for 2 minutes.
  • Add the mixed sprouts, misal masala, turmeric powder, chilli powder, salt and ¼ cup of water.
  • Mix well and cook on a medium flame for 2 to 3 minutes, while stirring constantly.
  • Serve immediately, topped with tomatoes and onions.
  • Squeeze lemon just before eating



You can use boiled sprouts to reduce the cooking time and make it dry like sprouts bhel too.
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Nutritious Porridge

Best for new mummies , a healthy nutritious porridge .
Rajgira flour (amaranth flour) – 1 tbsp
Kuttu flour (buckwheat flour) – 1 tbsp
Ragi flour (finger millet flour) – 1 tbsp
Jaggery, grated – 1/4 cup 
Ghee (clarified butter) – 2 tsp 
Ajwain (bishop’s weed) – 1/2 tsp 
Dry ginger powder – 1/4 tsp 
Black pepper powder – 1/8 tsp
 Water – 2 cups
 Milk – 1 cup
 Salt – 1 pinch
1. In a saucepan mix together all the flours. 
2. Add water, grated jaggery, salt and mix well without any lumps using a balloon whisk or with your finger tips. 
3. Place the saucepan on the stove and cook over medium flame till comes to a boil. 
4. Simmer the flame completely and cook for 5 to 7 mins stirring continuously till the porridge thickens considerably.
5. Heat a pan, add ghee and let it melt over low flame. 
6. Switch off the stove.
7. Immediately add ajwain, black pepper powder, ginger powder and roast for few seconds in the heat of the ghee itself.
8. Pour this tempering over the simmering porridge and mix well.
9. Take the pan off stove.
10. Add milk and mix well.  
11. Porridge is ready
12. Serve hot or warm.

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