Maharashtrian Misal Pav |Only Cookery. [ml][ul][li indent=0 align=left]To start, in a pressure cooker, take 2 cups of moth beans / Matki. To sprout, soak moth beans overnight and tie them in a cloth for a day.[/li][li indent=0 align=left]Then add ¼ tsp turmeric, ½ tsp salt and 1 cup water.[/li][li indent=0 align=left]Pressure cook for 1 whistle or till it turns soft. Set it aside.[/li][li indent=0 align=left]Now let's prepare the masala paste. Heat 2 teaspoons of oil. Now add 2 inch of ginger and 2 cloves of garlic. Saute it well.[/li][li indent=0 align=left]Add onion and saute till it turns golden brown.[/li][li indent=0 align=left]Add ¼ cup dry coconut and saute for a minute.[/li][li indent=0 align=left]Add 1 tomato and saute till it turns soft.[/li][li indent=0 align=left]Cool the mixture and transfer it in blender. Add ¼ cup water and blend to smooth paste. Set it aside.[/li][li indent=0 align=left]Then in large kadai heat 3 tbsp oil and splutter 1 tsp mustard, 1 tsp jeera and few curry leaves.[/li][li indent=0 align=left]Add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder and 1 tsp garam masala. Saute it on low flame till spices turn aromatic.[/li][li indent=0 align=left]Add in prepared masala paste and mix it well.[/li][li indent=0 align=left]Let it cook till the oil is released from masala paste.[/li][li indent=0 align=left]Add in cooked matki, small piece jaggery and ½ tsp salt. Mix it well.[/li][li indent=0 align=left]Add 5 cup water and adjust consistency.[/li][li indent=0 align=left]Now let it boil for 10 minutes or till misal are cooked completely.[/li][li indent=0 align=left]Once the misal is cooked, oil starts to float and that's when the misal is ready.[/li][/ul][/ml] [b][highlight=transparent]Here's how you serve:[/highlight][/b] [ml][ul][li indent=0 align=left]Take matki usal add some farsan over it in a serving plate.[/li][li indent=0 align=left]Top it up with chopped onions and coriander leaves.[/li][li indent=0 align=left]Now pour a sufficient quantity of kat or gravy from sides.[/li][li indent=0 align=left]serve the misal with pav and lemon wedges, making a complete misal pav recipe.[/li][/ul][/ml] [b][highlight=transparent][i]Tips:[/i][/highlight][/b] [ml][ul][li indent=0 align=left]First, to get an authentic misal pav, add more oil and cook until the oil floats on top.[/li][li indent=0 align=left]I made the misal pavement less spicy so even your little ones can enjoy this delicious recipe. However, you can increase the amount of chili powder to make it spicier.[/li][li indent=0 align=left]Also add the farsan / mixture just before serving, otherwise it won't taste good and get mushy.[/li][li indent=0 align=left]In addition, you can also use a mixed combination of moon sprouts, pea sprouts, chole sprouts and bean sprouts.[/li][li indent=0 align=left]finally, the misal pav recipe is excellent if it is served slightly spicy and oily.[/li][/ul][/ml]