Misal pav is a popular Maharashtrian street food of usal (sprouts curry) topped with onions, tomatoes, farsan (fried savory mixture), lemon juice, coriander leaves.
Cooking Moth Bean Sprouts 1. Rinse 2 cups of moth bean sprouts first in running water a couple of times.
2. Drain the water from the sprouts very well and add the sprouts to a 3 litre stove-top pressure cooker.
3. Also add 2 medium-sized potatoes (chopped) and ¼ teaspoon turmeric powder as required in the pressure cooker.
4. Add 3 cups water or as required. Note that the water should be covering the matki sprouts and potatoes about 2 inches above. The quantity of water will vary with the depth.
5. Add ½ teaspoon of salt or as required.
6. Pressure cook for 2 to 3 whistles on medium heat. When the pressure falls or reduces on its own then only open the lid of the pressure cooker.
7. In a small bowl, soak the tam
8. Squeeze the tamarind and extract the pulp. Keep the tamarind pulp aside. We will be using it later.
9. Measure and keep all the spices ready.
10. Heat 3 tablespoons of oil in another pan. Crackle 1 teaspoon of mustard seeds first at low to medium-low heat. You can use any neutral-flavored oil or peanut oil.
12. Then add 1 teaspoon of cumin seeds. Saute for some seconds till the cumin gets golden.
13. Add one large or medium-sized onion (chopped).
14. Saute stirring often till the onions soften and turn translucent.
15. Then add the following ingredients: 10 to 12 curry leaves 1 to 1.5 teaspoon ginger-garlic paste (or 3 to 4 garlic cloves + 1 inch ginger, crushed to a paste in mortar-pestle)
16. Stir and saute for some seconds or till the raw aroma of ginger-garlic goes away.
17. Add the remaining ground spices listed below: ¼ teaspoon turmeric powder 1 teaspoon coriander powder 1 teaspoon cumin powder ½ teaspoon red chili powder or cayenne pepper 1 to
18. Stir with a spoon and mix the spice powders well. Keep the heat to a low so that the spices don’t get burnt.
19. Then add the prepared tamarind pulp.