Misal Pav

INGREDIENTS

• 1 cup sprouted matki (moth)
• 2 small onions, finely chopped
• 1 tablespoon ginger-garlic paste
• 1 medium tomato, finely chopped
• 1 tablespoon dry coconut powder, roasted
• 1 teaspoon cumin seeds
• 1 teaspoon misal masala
• 2 teaspoons Kashmiri red chilli powder
• 1 teaspoon asafoetida
• Salt to taste
• 3 tablespoons oil
• Slice of lemon
• Misal sev mixture
• Ladi pav

METHOD

• Heat the oil in a kadhai and add some cumin seeds.
• Now add half the chopped onions followed by the ginger-garlic paste and sauté till they change colour.
• Add the dry coconut powder and give it a mix.
• Add the tomato and mix well. Let it cook till the tomato becomes mushy.
• Add all the dry spices and salt and mix well.
• Add the sprouted matki. Stir well, cover and cook on a simmer.
• Meanwhile, boil 2 to 3 cups of water.
• Add the water to the sprouts and let everything cook till the sprouts are well cooked.
• Serve with finely chopped onions, a slice of lemon, misal sev mixture and ladi pav.