Misal Pav

I have always been a morning person but was never a breakfast one. After I moved to Mumbai for my first job, we had dedicated half an hour for breakfast before official start of the day.  Lunch served at office cafeteria used to be nearly horrible,  so would make sure to have breakfast (the same cafeteria served far better breakfast than lunch). This habit has still stayed with me. These days I don't know when and whether I would have lunch on time with two kids.

Anyway,  the company cafeteria usually served Misal Pav on Thursdays.  We have somewhat parallel dish called  Sev-Usal in Gujarati cuisine. But Misal is very spicy and served with raw/cold Pav. Lately I have been remembering  a lot about my Mumbai days and decided to give this dish a try.

Ideally,  it's made with Math/Matki but I used combination of both green moong and math. I didn't make it very spicy and served with whole  wheat bread. I like my bread toasted and smeared lightly with butter.  Also gravy requires tamarind juice but I stick to my healthier lemon juice.

Serves 2
Preparation Time: 20 minutes
Cooking Time: 30 minutes

Ingredients
For base,
3/4 cup green moong
1/2 cup math
2 medium potatoes
1 small onion
2 tsp oil
1/2 tsp garlic paste
1/4 tsp cumin seeds
Pinch of hing
8-10 curry leaves
1/2 tsp turmeric powder
1/2 tsp red chili powder
1/2 tsp coriander powder
Lemon juice
Salt

For rassa/gravy
1/2 cup dried coconut chunks
1 medium onion
2 medium tomatoes
1 tsp + 1 tsp oil
1/2 tsp mustard seeds
Pinch of hing
10-12 curry leaves
1/2 tsp green chili paste
1/2 tsp ginger paste
1/4 tsp turmeric powder
1/2 tsp red chili powder
1/2 tsp coriander powder
I/2 tsp garam masala
1/2 tsp sugar
Lemon juice
Salt

To serve,
Pav/bread
Chopped onions
Chopped tomatoes
Farsan mix

Procedure
For base,
1. Soak moong and math for 8-10 hours and sprout them
2. Pressure cook with little water for five whistles
3. Boil potatoes and dice them
4. Finely chop the onion
5. Heat oil. Add cumin seeds. When crackles, add hing, curry leaves and garlic paste
6. Add onions and saute until they turn translucent
7. Add approx half a cup of water.when water comes to boil, add all spices except lemon juice
8. Let it simmer for 5 minutes and add sprouts and potatoes
9. Mix well. Turn off the heat and stir in lemon juice

For gravy,
1. Dry roast coconut chunks and keep them aside
2. Dice onions and tomatoes
3. Heat 1 tsp oil. Add chili-ginger paste and onions.  When they start turning brown,  add tomatoes
4. Keep stirring until tomatoes turn mushy. Let the mixture cool down and grind into a fine paste along with coconut
5. Heat remaining 1 tsp oil. Add mustard seeds,  hing and curry leaves
6. Add gravy and all the spices except sugar and lemon juice
7. Keep stirring until it starts leaving oil on the edge
8. Now add about 2-3 cup of water and bring it to boil
9. Add sugar, turn off the heat and add lemon juice

To serve,
1. Add sprouts base in the bowl and pour gravy
2. Add chopped onions and tomatoes
3. Top it with farsan
4. Serve immediately