Misal Pav

INGREDIENTS

1 Cup Moong Sprouted Beans

1 Cup Moth Sprouted Beans

½ Cup sprouted White Kidney Beans

3 Cups Onion Paste

2 Cups Tomato paste

½ Cup Garlic Paste

½ Cup Red Chilly Paste

2 tsp Red Chilly Powder

1 tsp Haldi Powder

2 tsp Jeera Powder

2 tsp Dhania Powder

1 Cups Oil

1 Bay leaf

1 inch  Cinnamon stick

1 ½  tsp Kasoori methi

1 Cup Fresh Coriander Leaves

1 Lemon Juice

METHOD

In Deep pot heat oil and add onion paste and saute well until light brown. Once the onion browns add garlic paste and mix well.

Add all the dry masalas and saute for a minute. Add tomato puree and let it cook for a while. Once the oil separates add all the sprouts stir mix thoroughly. Add about 4 cups of water and bring to boil. Once the stock starts boiling, simmer it and let it cook for an hour or until sprouts are soft. Do not cover the pan or cook it on high heat. Once the oil floats, add lemon juice, dry kasoori methi and fresh shopped coriander.

Serve the misal on a bed of Poha (wet puffed rice), topped with choice of savouries like (fried moong dal, sev, kathia) along with Pav (Bread). Have this spicy treat with curd, finely chopped onions as condiments.

How to make POHA wet puffed rice?

In a colander take puffed rice and sprinkle water and toss it until all the poha is wet. Do not run water of Poha or it will get mushy.