Misal Pav

Misal pav is one of those dishes which is very close to the hearts of all the Marathi people. Nowadays, the world has become a global village, so the foods from different parts of the world are so well adapted by everyone's palates, that Misal Pav is one of the favourite items of my non-Marathi or even British friends. Now that Misal Pav has bagged an award for being the most nutritious vegetarian dish, we foody Maharashtrians are on cloud nine these days.
      In Maharashtra, Misal Pav from Kolhapur is very famous. Now it is widely available all over the Maharashtra; but the fiery hot Kolhapuri Misal has still got it's own charm!!
       Misal has got four important parts-
1) Curry made from sprouted Moth beans
2) Kat (Spicy sauce made using loads of spices)
3) Dry potato curry
4) Farsan, chopped onion,tomato,chutneys etc for garnishing
   But in our busy lives, these days, it's not always possible to make everything from scratch. So I have twisted the original recipe to an easy version. I make the Misal by adding all the ingredients in the sprout curry.Today, I am sharing the same recipe with you all.

Ingredients & Recipe-
Sprouted Moth beans 2cups
Cinnamon stick 1",Clove 1, Black peppercorns 3-4, Dessicated coconut 2 tsp. -dry roast all and grind to a fine powder
Goda Masala 1tsp (readily available all over Maharashtra and some Indian stores in the UK)
Onion,tomato,potato 1 each
Ginger-garlic paste 1tsp
Tamarind pulp 1tbsp
Jaggery 1tbsp
Red chilly powder,salt,coriander powder, cumin powder 1/2tsp each
For tempering- Oil, mustard seeds,cumin seeds,asafoetida,turmeric
For garnishing- Farsan, finely chopped onion,tomato,coriander leaves,green chutney tamarind chutney,yogurt

1)Soak the Moth beans in water overnight and the next morning, drain the water and tie the beans in a muslin cloth or keep in an air-tight container for sprouting. It takes around 24 hours for the beans to sprout.
2) Heat oil in the pressure cooker and make a tempering with mustard seeds, cumin seeds, asafoetida and turmeric.
3)Add finely chopped onion,ginger-garlic paste and sauté. Now add chopped potato and sauté.
4) Add goda masala, red chilly powder,the spice mix made earlier,salt, cumin and coriander powder, tamarind pulp and jaggery and mix well.
5) Now add sprouted Moth beans and 2 cups of water and close the lid of the pressure cooker and take 2 whistles.
6) Open the lid when pressure is released and add some more water if needed.
7) While serving, take the curry in a bowl. Add green chutney, tamarind chutney, Farsan, finely chopped onion, tomato, coriander leaves and yogurt on it and serve with a hot bun.