Misal Pav

Ingredients

• 2 cupsSprouted moth beans (matki)
• 6Pav buns, halved
• 2 mediumOnion, finely chopped
• 2 mediumTomato, finely chopped
• 1 tbspGinger garlic paste
• 1/2 cupDry coconut, grated
• 1 mediumOnion (for paste)
• 6Garlic cloves
• 2 tbspMisal masala or pav bhaji masala
• 1 tbspRed chilli powder
• 1/2 tspTurmeric powder
• 1 1/2 tspSalt
• 4 tbspOil
• 1 tspMustard seeds
• 1 tspCumin seeds
• 10Curry leaves
• 4 cupsWater
• 1 cupFarsan / sev / chivda (topping)
• 3 tbspCoriander leaves, chopped
• 4Lemon wedges
• 1/4 cupRaw onion, chopped (topping)
• 3 tbspButter (for pav)

Method

1. 1

   Dry-roast the grated coconut in a pan until lightly browned. Add the 1 chopped onion and 6 garlic cloves and sauté until golden. Cool and blend with a little water to a smooth paste — this is the kat masala paste.

2. 2

   In a large pot pressure-cook the sprouted moth beans with 2 cups water and a pinch of turmeric for 2 whistles. Set aside.

3. 3

   Heat 3 tbsp oil. Add mustard seeds, cumin and curry leaves. Add the 2 chopped onions, sauté until golden.

4. 4

   Add ginger garlic paste, stir 30 seconds. Add tomatoes and cook until mushy, 5 minutes.

5. 5

   Stir in the kat paste, misal masala, red chilli powder, turmeric and salt. Cook 3 minutes, adding 1/4 cup water if dry.

6. 6

   Add the cooked sprouts with their water and another 2 cups water. Simmer 10 minutes — the gravy should be soup-thin and floating red oil on top.

7. 7

   Toast pav halves in butter until golden.

8. 8

   Serve: ladle hot misal into bowls, top generously with farsan/sev, chopped raw onion, coriander and a lemon wedge. Serve with hot buttered pav alongside.