Maharashtra Misal Pav Sprouted Lentil Spicy Bowl Street

Ingredients

• For usal (sprouted moth bean base):
• 1.5 cups moth beans (matki) — soaked overnight and sprouted 1 day
• 1 medium onion — finely chopped
• 2 tomatoes — finely chopped
• 1 tbsp ginger-garlic paste
• 2 tbsp oil
• 1 tsp mustard seeds
• 8 curry leaves
• 1/4 tsp asafoetida
• 1 tsp Kolhapuri masala or kala masala
• 1 tsp red chilli powder
• 1/2 tsp turmeric
• 1/2 tsp coriander powder
• 1/2 cup water
• Salt
• For tarri (thin spicy gravy):
• 1 cup thin spiced onion-tomato gravy — the liquid component poured generously over everything
• For topping: 1/2 cup beaten poha (flattened rice), 1/2 cup farsan (fine sev and mixed snacks), 1 small onion finely chopped, 1 tomato finely chopped, 2 tbsp fresh coriander, lemon

Method

1. Sprout moth beans: soak overnight, drain, wrap in a damp cloth for 24 hours until sprouts emerge.
2. Make usal: heat 2 tbsp oil. Add mustard seeds — pop.
3. Add asafoetida and curry leaves. Add finely chopped onion.
4. Cook 8 minutes until golden. Add ginger-garlic paste. Cook 2 minutes. Add tomatoes. Cook 6 minutes. Add Kolhapuri masala, red chilli powder, turmeric, coriander powder. Cook 2 minutes. Add sprouted moth beans. Add 1/2 cup water. Simmer covered 12 to 15 minutes until sprouts are tender but retain a bite. Season with salt.
5. Make thin tarri: in a separate pan prepare a thin, very spicy tomato-onion gravy seasoned with chilli powder — this is poured very generously over the assembled misal.
6. Assemble: place usal in a bowl. Pour hot thin tarri over generously.
7. Top with beaten poha, farsan, finely chopped raw onion, tomato and coriander.
8. Squeeze lemon. Serve with warm pav.