Missal pav

Living in Maharashtra, it was only a matter of time before our love affair with misal started. Normally, we buy it, but when I saw a packet of mixed beans at the grocer, I decided to try making it myself. It turned out really good, and the kids enjoyed it because I could control the spices. 

3 1/2 cups mixed sprouts*

1 large potato cut into small pieces

1 large onion chopped fine

1 green chilli chopped fine

1 tbsp ginger garlic paste

1/2 tsp haldi powder

1 tsp red chilli powder

1 tsp dhania powder

1 tsp jeera powder

1 1/2 tbsp godh masala

1 tsp mustard seeds

1 tsp jeera

1 sprig curry leaves

1 marble sized ball of tamarind

1 tbsp jaggery

1 tbsp cooking oil

Method:

Wash the sprouts well, and pressure cook with potatoes, 1/4 tsp haldi powder and sufficient water to cover the sprouts. I reduced the flame after the first whistle and cooked for 15 minutes. 

Meanwhile, soak the tamarind in hot water for 20 minutes, squeeze out the pulp and keep aside. 

Heat the oil. Add mustard seeds, and when they stop spluttering, add jeera and saute till it releases its fragrance. 

Add chopped onions and curry leaves. Sauté till transparent. 

Add ginger garlic paste and green chillies and sauté till onions are well browned. 

Add the spices, and mix well. Add tamarind paste, and sauté till the raw smell of tamarind goes away. 

Add the drained sprouts and potatoes to the masala, stir and add 1 cup water. 

Add salt and jaggery, mix well, and cook with regular stirring for 10 minutes

Serve with pav, mixed farsan, finely chopped onions and a wedge of lime. 

* half a cup of mixed beans soaked overnight and sprouted for 1 1/2 days