Misal Pav

Ingredients

• 2 cups sprouted moth beans or mixed sprouts
• 2 tbsp Aai cha Goda Masala
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 1/4 cup grated coconut
• 2 tbsp oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1/4 tsp asafoetida (hing)
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1/2 cup chopped coriander leaves
• 1 lemon, cut into wedges
• 1/2 cup sev (crispy chickpea noodles)
• 1/4 cup finely chopped onions
• Pav (bread rolls) for serving
• Salt to taste

Instructions

1. 1 Pressure cook the sprouted beans with salt and 1/2 tsp turmeric powder for 3-4 whistles until soft but not mushy. Drain and set aside.
2. 2 Heat oil in a pan and add mustard seeds. When they splutter, add cumin seeds and asafoetida.
3. 3 Add chopped onions and sauté until golden brown. Add ginger-garlic paste and sauté for a minute.
4. 4 Add tomato puree and cook until oil separates. Add red chili powder, coriander powder, and Goda Masala. Mix well.
5. 5 Add the cooked sprouts and mix well. Add water as needed to adjust consistency. Simmer for 10-15 minutes.
6. 6 In a small pan, dry roast the grated coconut until golden brown. Grind to a fine powder and add to the misal. Mix well.
7. 7 For serving, place the misal in a bowl. Top with finely chopped onions, sev, coriander leaves, and a squeeze of lemon juice.
8. 8 Serve hot with pav (bread rolls) and enjoy the spicy and flavorful Misal Pav.