Missal Pav

Ingredients:

Sprouted Matki 1/4 Cup
Moong Sprouts 1/4 Cup
Onion 1
Green Chiles 2
Ginger Garlic Paste 1/2 tsp
Coriander Seeds Powder 1/2 tsp
Cumin Seeds Powder 1/4 tsp
Turmeric Powder 1/4 tsp
Red Chilli Powder 1/4 tsp
Garam Masala 1/2 tsp
Tamarind 1 inch Sized Ball
Cumin Seeds 1/2 tsp
Mustard Seeds 1/4 tsp
Asafoetida a pinch
Curry Leaves 4
Cilantro few Sprigs
Salt to taste
Farsan 1 tbsp
Pav 2
Lemon Juice 1/2 tsp
Oil 1 tsp

Method of preparation:

Remove stems, wash and slice the green chiles.
Peel, remove ends and finely chop onion.
Clean, wash and finely chop cilantro leaves.
Soak tamarind in few tablespoons of hot water and extract all the thick pulp.

Heat oil in a pan, add cumin seeds, mustard seeds, asafoetida and curry leaves and fry for few seconds.
Then stir in chopped onion and cook till onion turns translucent.
Now add ginger garlic paste, green chiles and fry for few seconds.
Add coriander seeds powder, cumin seeds powder, turmeric powder, red chilli powder, and salt.
For for few more seconds and add sprouted matki, sprouted moong and tamarind extract.
Pour half a cup of water and cook covered till the sprouts turn soft.
Finally stir in garam masala, cilantro and cook for another 5 minutes.
Garnish a cup of cooked sprouts with chopped onion, cilantro, farsan, sev and lemon juice.
Immediately serve prepared missal with toasted pav.
Notes:Make sure matki and moong is cooked well before removing from heat.

Suggestions: If the sprouts are not cooked properly, add another half cup of water and cook till done. Adjust with water for desired consistency.
Variations:Few tablespoons of ground coconut paste can also be added for much thicker version. Sprouted moong or sprouted chana or dried peas etc can also be used for making missal. Dahi misal (with a huge splash of yogurt layered on missal).