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Rinse moth bean sprouts in running water, a couple of times. To know more, swipe up!
Drain the water from the sprouts very well and add to a pressure cooker.
Also add peeled, chopped potatoes and turmeric powder.
Add water as required. To know more, swipe up!
Pressure cook on medium heat for 2 to 3 whistles. To know more, swipe up!
Soak tamarind in warm or hot water for 25 to 30 minutes.
Squeeze the tamarind and extract the pulp.
Heat oil in a pan. Add mustard seeds and let it crackle.
Add cumin seeds and sauté till it turns golden.
Add chopped onions and sauté till it turns translucent.
Add curry leaves, chopped green chilies and ginger-garlic paste.
Stir and sauté till the raw aroma of ginger-garlic goes away.
Add the spice powders. To know the list, swipe up!
Stir with a spoon and mix the spice powders well. Keep the heat to a low, so that the spices don’t get burnt.
Add the prepared tamarind pulp.
Simmer on low or medium-low heat till the raw aroma of the tamarind goes away.
Drain the water from the pressure-cooked sprouts and potatoes.
Add cooked sprouts and potatoes to the pan and stir. Also, add water. To know more, swipe up!
Season the sprouts curry with salt.
Add sugar or jaggery. This is optional.
Simmer the sprouts curry on low heat for 8 to 10 minutes. Stir occasionally.
Garnish the curry with chopped coriander leaves.
Take the cooked sprouts curry (usal) in serving bowls or shallow plates.
Add chopped onions and chopped tomatoes.
Add chopped coriander leaves.
Squeeze some lemon juice and top with farsan or chivda.
Serve misal with pav buns. To know more, swipe up!