Authentic Maharashtrian Misal Pav

Directions

1. 1
   For the Dry Masala (Can also use readymade masala ) Heat a tsp oil in a pan and add all the spices listed under For the dry spice mix (masala). When the cloves start swelling up, remove the spices and grind to make a fine powder. Take out in a bowl and keep aside. For the Sprouts/Usal Wash and pressure cook sprouts* with 2 glasses water for 2 whistles or till almost cooked (al dente). Heat 1.5 tbsp oil in a pan and add mustard seeds and cumin seeds, and when the seeds start crackling add asafoetida and curry leaves. Now add turmeric and boiled sprouts, then add salt and chili powder, saute for few seconds. Add 1 cup water, cover and cook till water almost dries up. Take out in a bowl and keep aside. For the Broth Grind tomatoes, kashmiri chilies, tamarind and the roasted dessicated coconut together and make a fine paste. Heat 4 tbsp oil in a pan and add the tomato paste and saute till oil separates from the sides. Now add the dry masala, misal masala**, chili powder, turmeric, jaggary, salt and 3 cups of water. Boil the broth for around 3-4 minutes.
2. 2
   For the Dry Masala (Can also use readymade masala ) Heat a tsp oil in a pan and add all the spices listed under For the dry spice mix (masala). When the cloves start swelling up, remove the spices and grind to make a fine powder. Take out in a bowl and keep aside. For the Sprouts/Usal Wash and pressure cook sprouts* with 2 glasses water for 2 whistles or till almost cooked (al dente). Heat 1.5 tbsp oil in a pan and add mustard seeds and cumin seeds, and when the seeds start crackling add asafoetida and curry leaves. Now add turmeric and boiled sprouts, then add salt and chili powder, saute for few seconds. Add 1 cup water, cover and cook till water almost dries up. Take out in a bowl and keep aside. For the Broth Grind tomatoes, kashmiri chilies, tamarind and the roasted dessicated coconut together and make a fine paste. Heat 4 tbsp oil in a pan and add the tomato paste and saute till oil separates from the sides. Now add the dry masala, misal masala**, chili powder, turmeric, jaggary, salt and 3 cups of water. Boil the broth for around 3-4 minutes.
3. 3
   MY TIPS and NOTES-- 1-*To make moth sprouts- Wash and soak 1 cup moth beans overnight in 4 cup water. Next day drain the water ,cover with a muslin cloth and keep covered for 2 days to sprout them. 2-**Misal masala, is easily available in Indian stores and you can substitute it with garam masala. 3-You may substitute moth/matki sprouts with mungo (moong), black gram, dried green peas or with mixed sprouts. 4- You may also add some boiled potato cubes, crispy potato chips, roasted salted peanuts on top of the misal. 5 -If you are short of time then you may use readymade goda masala or Kolhapuri masala instead of freshly roasting and grinding the spice mix. 6 -Add yogurt and sweet chutney if you find the broth a bit too spicy for your taste. 7-Misal also tastes great with steamed rice .