Misal Pav

Instructions

1. Soak 1 cup of moth beans (matki) for 8 hours. Drain and tie them in a clean muslin cloth in a warm place for 12 hours to sprout. Sprouting increases the nutritional value and provides the signature crunch.
   Expert Tip: Sprouting is essential for the authentic texture; store-bought sprouts work, but home-sprouted matki is always sweeter and more tender.
2. Boil the sprouted beans in a pressure cooker with 2 cups of water, a pinch of turmeric, and salt for 1-2 whistles. They should be cooked through but still hold their shape.
3. Make the Masala: Sauté 1 sliced onion, 1/2 cup grated dry coconut, 3 cloves of garlic, and 1 inch of ginger in a little oil until deep brown. Grind this into a smooth paste with a little water.
4. Heat 3 tablespoons of oil in a deep pot. Add 1 teaspoon mustard seeds and a sprig of curry leaves. Add the ground masala paste and sauté until the oil begins to separate from the sides.
   Expert Tip: Using a generous amount of oil is key for Misal; it's what carries the spices and creates the famous red gravy topper.
5. Add 2 teaspoons of Goda Masala, 1 teaspoon red chili powder, and 1/2 teaspoon turmeric. Stir in the boiled sprouts along with their water. Add 2 more cups of hot water to create a thin consistency.
   Expert Tip: Adding hot water instead of cold water keeps the cooking process continuous and helps the oil (Kat) rise to the top immediately.
6. Simmer on low heat for 10-15 minutes until the spicy red oil floats on top. Taste and adjust salt. The gravy (Rassa) should be thin and watery, not thick like a stew.
7. Assembling: Pour a ladle of sprouts into a bowl, followed by plenty of the thin gravy. Top with a handful of Farsan, finely chopped raw onions, and cilantro. Serve with lemon wedges and toasted pav.