Misal Pav

Pressure cook the sprouted moth beans with a pinch of turmeric and salt for 2–3 whistles until just tender but not mushy. Set aside with the cooking liquid.

Heat oil in a kadai over medium heat. Add mustard seeds and let them splutter. Add curry leaves.

Add finely chopped onion and cook for 6–7 minutes until golden brown.

Add ginger-garlic paste and cook for 2 minutes.

Add chopped tomatoes and cook for 5 minutes until they break down into a soft masala.

Add turmeric, red chilli powder, coriander powder, and misal masala. Stir and cook for 2 minutes.

Add the cooked moth beans along with their cooking liquid. Add additional water to make a thin, spicy gravy (kat). Bring to a boil.

Simmer for 8–10 minutes until the gravy is well-spiced and slightly thickened. Taste and adjust salt and spice.

Toast the pav on a buttered tawa until golden and crisp on the outside.

To serve: ladle the misal into bowls. Top generously with farsan (savoury mix), finely chopped raw onion, and fresh coriander. Squeeze lemon juice over the top.

Serve immediately with toasted pav on the side.