Indori Misal Poha | Mixed Sprouts Usal Recipe –

Having spent a decade in Mumbai, I feel a connection to Maharashtrian food. My parents are also retired and living in Nagpur in Maharashtra so I am always in touch with the culture and the food. Food like sprouts usal, misal pav, kanda poha, kothimbeer vadi and other regional dishes make me nostalgic.

I relive the golden days by making some of these dishes with authentic spices like Goda Masala sourced form the local region. I simply adore a spicy misal pav and used to have a plate full without a sweat! Now I try and balance everything and keep my food simple but but but not boring!

To give usal – misal a healthy twist, I have replaced pav with poha. It’s almost like a drunken bowl of healthy goodness! Sprinkle some chopped onions on top and you are in food heaven!

Misal with poha is a popular Indori Breakfast and streetfood. This is a matki usal recipe with poha added to it. Then why am I calling it Misal? The difference between Usal – Misal is that you have to first make Usal Curry and then top it with poha/chivda/farsaan etc. to make it Misal. You can make the same recipe and serve with Pav for Usal Pav recipe and top it with farsaan and serve with Pav for Misal Pav recipe. Other popular Usal varieties are moong usal and vatana usal.

Mixed Sprouts Usal recipe is a part of a 4 unique recipe series of Poha. See the recipe video. You may also want to check other innovative and equally good breakfast recipes with Poha, Jacket Potato PohaPoha Breakfast Nutri BowlPoha Energy Wheels

Indori Misal Poha | Mixed sprouts Usal Recipe

I have replaced Pav from Misal Pav and replaced with Poha. Misal with Poha is a popular Indori Breakfast and streetfood. This is a matki usal recipe and then I added poha to it.

Course Breakfast
Cuisine Indian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 people
Author Nandita


For Poha

  • 1 cup Poha or Flattened Rice or Beaten Rice medium thick
  • Salt to taste
  • 1 tsp Lemon juice
  • 1 tsp Sugar
  • 1 tbsp Oil
  • 1 tsp Cumin seeds
  • 1 Green chili
  • 1/2 cup Onion finely chopped
  • Curry leaves Few
  • 1/4 cup Peas steamed
  • 1/2 tsp Turmeric powder
  • 1/4 cup Coriander leaves finely chopped

For Sprouts Usal

  • 1 tbsp Oil
  • 1 pinch Asafoetida hing
  • 1 tsp Cumin seeds
  • 1 Green chili
  • 1/4 cup Onion finely chopped
  • 1/4 cup Tomatoes finely chopped
  • 1 tsp Garlic crushed or grated
  • 1/4 cup Dessicated coconut or coconut chutney
  • 1 tsp Red chili powder
  • Salt to taste
  • 1 tsp Garam masala or Goda Masala
  • 2 cup Water
  • 1 cup Mixed sprouts
  • 1/4 cup Coriander leaves finely chopped
  • 1 tsp Lemon juice
  • 2 tbsp Fresh coconut chutney


For Poha

  1. Wash Poha in water two to three times. Drain well. Add salt, lemon juice and sugar. Mix and keep side.

  2. In a pan, add oil and once it's hot add cumin seeds. Once the seeds splutter, add green chili and onions. Fry well until translucent.

  3. Add curry leaves, peas (steamed) and turmeric powder. If using fresh peas, then cover and cook for a couple of minutes until the peas are soft.

  4. Mix well and then add the seasoned poha.

  5. Mix well and add fresh coriander. Cover and cook at this point on low heat until the poha is soft and aromatic.

For Sprouts Usal

  1. Add oil in a pan. Once it is hot, add asafoetida (hing).

  2. Add cumin seeds, green chili and onion. Fry well until translucent.

  3. Add tomatoes and fry until oil leaves the sides.

  4. Add garlic, desiccated coconut, salt, red chili powder, garam masala powder (all spice powder). Mix well and fry for a couple of minutes. Use a little water if it's too dry and burning.

  5. Now add mixed sprouts and 2 cups of water.

  6. Cover and cook for 15 minutes or until sprouts are a bit soft but not mushy. [If you prefer mushy then pressure cook for 2 whistles]

  7. Add lemon juice, fresh coriander.

  8. Serve 1/2 cup poha with Usal in a bowl. Garnish with coconut chutney and fresh coriander. You can also add chopped onion, dry snack or farasan mixture for crunch if you fancy.

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