Misal Pav is a traditional Maharashtrian dish. Here dry sabzi is made from sprouted moth beans. That is topped with spicy gravy, fresh onion, tomato and farsan. This is served with side of pav.
Start with ½ cup of moth beans and sprout them. You will get around two cups.
Take sprouted beans and a small potato in a pressure cooker. If your potato takes longer to cook then you can cut into half and add into pressure cooker.
Add around 2 ½ cups of water, pinch of salt and turmeric powder.
Cover with the lid and pressure cook on medium heat for only 1 whistle. Let the pressure go down by itself then open the lid.
Take out boiled potato. Then drain the boiled beans and keep that water. DO NOT discard this cooking liquid. We will use while making gravy later.
Once potato is cooled to touch, peel and chop.
Heat the oil in a pan on medium heat.
Once hot add mustard seeds and let them pop. Then add curry leaves .
Immediately after add onions and sprinkle little salt to speed up the cooking process. Cook till they are light brown in color.
Then add ginger and garlic paste. Mix and cook for 40 seconds or till the raw smell of ginger garlic goes away.
Add red chili powder and goda masala. Mix and cook for a minute.
Add cubed potatoes, boiled sprouted moth beans and ½ cup of water.
Mix well and simmer for 4-5 minutes. All the water is absorbed and it will be semi dry curry.
Lastly squeeze the lemon juice and mix. Turn off the stove and keep it aside covered.
Making Kat:
Heat the 1 tablespoon of oil in a pan on medium heat.
Once hot add sliced onions. Saute till they are light pink or translucent in color.
Add chopped ginger and garlic. Saute for 1 minute.
Then add chopped tomatoes and mix. Cook till tomatoes are soft and almost mushy.
Add red chili powder and coriander powder. Mix and cook for a minute. Now turn off the stove and let it cool slightly.
Take cooled onion tomato mixture into the grinder jar. Add dessicated coconut and make smooth paste out of it.
Now in the same pan heat remaining 3 tablespoons of oil. Once hot add prepared paste.
Mix and saute for 2 minutes.
Now add kashmiri red chili powder for color. You can skip it. Also add goda masala, jaggery and tamarind paste. Mix well and cook for a minute.
Add drained cooking water that we kept after boiling beans. Also add more 3 cups of water. Adjust the water quantity as per liking consistency.
Mix well and simmer on medium low heat for 6-7 minutes or till the gravy thickens.
Then turn off the stove.
Serving Misal Pav:
Keep matki usal and kat/gravy warm. If needed reheat them.
Take some matki usal in a bowl.
Drizzle the 2 ladleful of kat/gravy on top.
Sprinkle onion, tomato and coriander leaves.
Top it with farsan.
Serve this with side of pav.
On side into the small bowls serve more kat/gravy, chopped onion tomato and lemon wedges. So individual can customize as per their liking.