Misal Pav recipe

firstly, in a pressure cooker take 2 cup sprouted moth beans / matki. to make sprouts, soak moth beans overnight and tie in a cloth for a day.
also add ¼ tsp turmeric, ½ tsp salt and 1 cup water.
pressure cook for a whistle or till matki turns soft. keep aside.
now prepare masala paste by heating 2 tsp oil and saute 2-inch ginger and 2 clove garlic.
also, saute 1 onion until it turns golden brown.
add ¼ cup dry coconut and saute for a minute.
also, saute 1 tomato until it turns soft.
cool the mixture completely, and transfer to a blender.
add ¼ cup water and blend to smooth paste. keep aside.
further in a large kadai heat 3 tbsp oil and splutter 1 tsp mustard, 1 tsp jeera and few curry leaves.
also add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder and 1 tsp garam masala.
saute on low flame till spices turn aromatic.
now add in prepared masala paste and saute well.
cook till the oil is released from masala paste.
add in cooked matki, small piece jaggery and ½ tsp salt. give a good mix.
also, add 5 cup water and adjust consistency.
cover and boil for 10 minutes or till misal are cooked completely.
once the misal is cooked, oil starts to float indicating misal is ready.

in a serving plate, take matki usal add some farsan over it.
top with chopped onions and coriander leaves over it.
also, pour ladleful of kat or gravy from sides.
finally, serve misal with pav and lemon wedges making a complete misal pav recipe.

notes:

firstly, to get authentic misal pav, add more oil and cook till oil floats on top.
also, i have prepared misal pav less spicy. however, increase the amount of chilli powder to make it spicier.
additionally, add farsan / mixture just before you serve. else it will not taste great and become soggy.
furthermore, you can also use a mixed combination of moong sprouts, peas sprouts, chole sprouts and bean sprouts.
finally, misal pav recipe tastes great when served slightly spicy and oily.