Misal/Usal Pav

For sprouts/matki

• 1 big cup sprouted matki (moth beans)/any sprouts

• 1 tsp salt

• 1/4 tsp haldi (turmeric) powder 

For masala dry roast

• 1/4 cup kopra/kobbari (dry coconut) cut into small pcs

• 2-3 tsp dhania (coriander) seeds

• 1 tsp jeera (cumin) seeds

• 1 tsp saunf (fennel)

• few methi (fenugreek) seeds

• 5-6 Byadgi chillies/Kashmiri chillies, for deep colour

• few black peppercorns

• 1 tsp white til (white sesame seeds)

• 1 tsp khus khus (poppy seeds)

• 1 elaichi (cardamom)

• 1-2 pcs dalchini (cinnamon)

• 5-6 lavang (cloves)

• 1 small pc chakri phool/ananas hoovu (star anise)

• 1 small pc kallu hoovu (stone flower)

• 1/2 tsp haldi (turmeric powder)

For kat/rasa (thin spicy gravy)

• 4-5 tsp oil

• 1 big onion, sliced

• 6-8 flakes garlic

• 1" ginger, sliced

• 2-3 medium-size tomatoes, chopped

• 1/2 tsp mustard

• 1/2 tsp cumin seeds

• few curry leaves

• a big pinch of hing (asafoetida)

• 1  tsp red chilli powder, based on your preference (but make it a bit spicy )

• amla-size tamarind, soaked in water

• little jaggery

• salt to taste

• few sprigs coriander leaves, chopped

To serve

• pav buns (no need to roast)

• onions, very finely chopped

• tomatoes, very finely chopped

• coriander leaves, very finely chopped

• small lemon wedges

• farsan/mixed namkeen mixture

Method

For sprouts/matki

Wash and soak matki for 6-7 hours in water and wash it once with clean water and drain the excess.

Keep it closed in a warm place or tie in a muslin cloth and keep in a hot case. Or use a sprout maker to make sprouts. It will take 12-15 hours.

In a pressure cooker, add matki, a tsp of salt, haldi and 2-3 cups water. Pressure cook for 1-2 whistles.

For masala dry roast

Dry-roast dry coconut pieces till crisp. Keep aside.

Next, add all dry spices one by one. Dry-roast till aromatic. Keep aside to cool.

Heat 1 tbsp oil in a pan and add chopped onions, garlic and ginger. Sauté until onions turn slight golden brown in colour.

Add tomatoes, little salt and sauté till mushy. Switch off and cool completely. Once cool, add dry coconut, sautéed dry masala to the onion-tomato mix. Grind to a very smooth paste.

For kat/rasa (thin spicy gravy)

Take a kadhai and add little more oil, say 4-6 tsp. Temper mustard, cumin and curry leaves. Before adding spices, If the oil is too hot, keep the pan away from the flame/keep the flame on low. Add hing, haldi and red chilli powder. Give it a quick stir. Keep the flame on low, else masala will burn.

Add ground masala and mix everything. Sauté nicely for 5-6 minutes till the raw smell goes and oil starts separating from it. Once masala is nicely sautéed, add lots of water and mix well.

Add salt to taste, little jaggery and tamarind extract. Let this gravy/rasa boil well on medium flame.

When the gravy is boiling, add cooked matki to it, mix and continue to boil on simmer for 2-3 minutes. The consistency should be watery, so add more water if required.

Lastly garnish spicy rasa with chopped coriander leaves.

To serve

Pour 1 -2 ladles of piping hot rasa/tarri with cooked sprouts.

Sprinkle liberally finely chopped onions, few pcs chopped tomato and coriander leaves. Drizzle few drops of thick yogurt/lime (optional).

Add a layer of mixed farsan or namkeen according to your wish.

Serve misal hot with pav (buns) and a lemon piece. (No need to toast pav).