Here's a simple **homemade misal pav** recipe, a popular Maharashtrian dish. Misal is a spicy curry made from sprouted beans and served with pav (bread rolls).
### Ingredients:
#### For the Misal:
- 1 cup sprouted matki (moth beans)
- 1 medium-sized onion (finely chopped)
- 2 medium-sized tomatoes (finely chopped)
- 2-3 green chilies (finely chopped)
- 1 tsp ginger-garlic paste
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1 tbsp red chili powder
- 1 tbsp goda masala (Maharashtrian spice mix) or garam masala
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- Salt to taste
- 1 cup water (adjust based on desired consistency)
- 2 tbsp oil
- Fresh coriander leaves (for garnish)
- Lemon wedges (for serving)
#### For Kat (Spicy Gravy):
- 1/2 cup dry coconut (grated)
- 1 small onion (roughly chopped)
- 2-3 dried red chilies
- 1 tbsp oil
#### For Serving:
- Pav (bread rolls)
- Farsan (fried crispy mixture)
- Finely chopped onions
- Fresh coriander leaves
- Lemon wedges
### Instructions:
#### For the Misal:
1. **Cook the Sprouts:**
- Pressure cook the sprouted matki with water and a little salt for 1-2 whistles. Drain and set aside.
2. **Prepare the Kat (Spicy Gravy):**
- In a pan, heat 1 tbsp oil, add grated coconut, chopped onion, and dried red chilies. Roast until golden brown.
- Let it cool, then grind it into a smooth paste using some water.
3. **Prepare the Misal Base:**
- Heat oil in a pan. Add mustard seeds and cumin seeds; let them splutter.
- Add finely chopped onions and sauté until they turn translucent.
- Add ginger-garlic paste and green chilies. Cook for a minute until raw smell fades.
- Add tomatoes and cook until they turn soft.
- Add turmeric, red chili powder, coriander powder, cumin powder, and goda masala. Cook for a few minutes.
4. **Mix the Cooked Sprouts:**
- Add the cooked sprouted matki to the pan. Stir well.
- Pour the prepared coconut-onion gravy (kat) and mix everything.
- Add water, season with salt, and let the mixture simmer for 10-15 minutes until flavors blend.
5. **Final Touch:**
- Garnish with fresh coriander leaves.
#### Serving:
- Serve the misal in bowls. Top it with farsan, chopped onions, and coriander.
- Serve hot with buttered pav, lemon wedges on the side for squeezing, and enjoy!
Misal is typically spicy, so adjust the heat level based on your preference.
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