200gramsmatki sprouts(moth bean sprouts) or 1.5 cups matki sprouts
2.5 to 3cupswateror add as required
1teaspoontamarind soaked in 2 tablespoons water
½ to 1teaspoonjaggery powder or add as per taste,optional
salt as required
toppings for misal pav
1medium onion- chopped
1bowl of farsan or chiwda
1lemon,quartered
10 to 12pavs
some chopped coriander leaves for garnish
Instructions
making easy misal pav
Heat 3 to 4 tablespoons oil in a heavy pot or pan.
Then add ½ teaspoon cumin seeds. Let the cumin seeds splutter.
Next add ½ cup finely chopped onion and saute till they turn translucent on a low to medium flame.
Then add 1.5 teaspoons ginger-garlic paste and 3 tablespoons coriander leaves.
Mix well and saute till raw aroma of ginger-garlic goes away.
Then add ⅓ cup tomato puree or minced/finely chopped tomatoes.
Mix very well and saute for 2 to 3 minutes on low to medium flame or till the tomatoes soften.
Then add the following spice powders - ½ teaspoon turmeric powder, ½ to 1 teaspoon kashmiri red chili powder, ½ teaspoon coriander powder and 2 tablespoons goda masala.
Mix very well and saute till you see oil releasing from the onion-tomato masala paste.
Then add 200 grams matki sprouts. Mix very well. Before adding the sprouts, rinse them very well in water. Drain all the water and then add.
Next add 2.5 to 3 cups water or add as required.
Season with salt. Mix well.
Cover the pan with a lid and on a medium-low to medium flame, cook till the moth bean sprouts are done. Do check in between and if the water looks less or dries up, then you can add some more water.
Check the doneness of the sprouts with a spoon. They should get mashed easily. Or you can taste them. There should be no rawness felt. Cooking the sprouts takes about 20 to 25 minutes in a pan or pot.
Once the sprouts are cooked, then add tamarind pulp. Prepare the tamarind pulp before by soaking 1 teaspoon tamarind soaked in 2 tablespoons hot water for 20 to 30 minutes. Then squeeze the soaked tamarind in the water itself and keep the pulp aside.
Add ½ to 1 teaspoon jaggery. Jaggery can be skipped if you want. Mix very well.
Simmer without lid for 3 to 4 mins till the raw aroma of tamarind goes away. Switch off the flame. Check the taste and add more salt if required.
Now pour misal hot in a serving plate or bowl. Add chopped onions on top of the misal and squeeze some lemon juice on it.
Top up with some farsan and chopped coriander leaves.
Serve misal hot with pav and the farsan, lemon wedges and chopped onions by the side.
Video
Notes
Potatoes can be added.
Spices can be added less or more as per your taste preferences.
Jaggery can be skipped.
Instead of moth bean sprouts, you can use moong sprouts or mixed bean sprouts.
If adding any other masala like kanda-lahsun masala, malvani masala or kala masala or kolhapuri masala, then add the amount as per discretion.