Maharashtra x Japan
Misal ramen with farsan crunch
Misal's fiery red tarri as a ramen broth, with farsan where the tempura bits go.
55 minTime
23 gProtein each
hotSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original632kcalsame
23 gproteinsame
9 gfibresame
55minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Pressure cook the sprouts with the turmeric, a pinch of salt and 1 cup water for 1 whistle. Let the pressure release naturally.
- 2Heat 1 tbsp oil in a pan on medium heat. Cook the sliced onion for 6 minutes until golden, add the coconut for 2 minutes, the ginger garlic paste for 1 minute and the tomato for 5 minutes. Blend smooth with 1/4 cup water.
- 3Heat the rest of the oil in a deep pot on medium heat. Add the goda masala and both chilli powders for 20 seconds, then the paste. Cook 3 minutes, add the water, tamarind and salt and simmer 15 minutes.
- 4Lower the eggs into boiling water and cook 6 1/2 minutes. Cool in iced water and peel.
- 5Cook the noodles in a separate pan of boiling water on high heat as the packet says, about 4 minutes. Drain.
- 6Divide the noodles and sprouts between bowls. Ladle over the hot broth with plenty of red oil. Top with a halved egg, chopped onion, coriander, spring onion, a heap of farsan and a lemon wedge.
Serve it like this
Ladle the broth over the noodles in a deep bowl, set the halved egg at one side and pile farsan high in the middle. Finish with onion, coriander and a lemon wedge on the rim.
