Maharashtrian Misal Pav (Sprouts Curry)

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• 2 tablespoon Oil (divided)
  Ingredient note

  Source: 2 tablespoon Oil (divided)
• 1/2 teaspoon Mustard Seeds (Rai)
  Ingredient note

  Source: 1/2 teaspoon Mustard Seeds (Rai)
• 1/2 teaspoon Cumin seeds (Jeera)
  Ingredient note

  Source: 1/2 teaspoon Cumin seeds (Jeera)
• 1/4 teaspoon Asafoetida (Hing) (optional, skip for gluten-free)
  Ingredient note

  Source: 1/4 teaspoon Asafoetida (Hing) (optional, skip for gluten-free)
• 6 each Curry Leaves (Kadi Patta)
  Ingredient note

  Source: 6 Curry Leaves (Kadi Patta)
• 1/2 cup + 1/2 cup Onions (chopped)
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  Source: 1/2 cup Onions (chopped); Source: 1/2 cup Onions (chopped )
• 1/2 tablespoon Ginger (chopped)
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  Source: 1/2 tablespoon Ginger (chopped)
• 1/2 tablespoon Garlic (chopped )
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  Source: 1/2 tablespoon Garlic (chopped )
• 1 cup Tomato (chopped )
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  Source: 1 cup Tomato (chopped )
• 1 tablespoon Desiccated Coconut
  Ingredient note

  Source: 1 tablespoon Desiccated Coconut
• 2 cup Moth Bean or Mixed Bean Sprouts
  Ingredient note

  Source: 2 cup Moth Bean or Mixed Bean Sprouts
• 4 cups Water
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  Source: 4 cups Water
• 1 tablespoon Lime juice
  Ingredient note

  Source: 1 tablespoon Lime juice
• 2 tablespoon Misal masala
  Ingredient note

  Source: 2 tablespoon Misal masala
• 1/2 teaspoon Kashmiri Red Chili powder (adjust to taste )
  Ingredient note

  Source: 1/2 teaspoon Kashmiri Red Chili powder (adjust to taste )
• 1 teaspoon Salt
  Ingredient note

  Source: 1 teaspoon Salt
• 10 each Dinner rolls (Pav)
  Ingredient note

  Source: 8-10 Dinner rolls (Pav); upper source range endpoint used for shopping.
• 1 cup Thick sev or Farsan (Fried savory snack mix)
  Ingredient note

  Source: 1 cup Thick sev or Farsan (Fried savory snack mix)
• 1/4 cup Cilantro
  Ingredient note

  Source: 1/4 cup Cilantro

1. Start the pressure cooker in Sauté mode and let it heat. Add 1 tbsp oil, onions, ginger and garlic. Sauté for 3 minutes.
2. Add tomatoes and sauté for another 2 minutes.
3. Add the desiccated coconut and mix well with the onion-tomato masala.
4. Turn off the pressure cooker. Transfer ingredients to a blender and blend to a paste. If needed, add 1/2 cup water while grinding. Keep aside.
5. Start the pressure cooker in saute mode (Note: It is not necessary to clean the pressure cooker). Add oil, cumin seeds, mustard seeds, curry leaves and asafoetida. Let them sizzle for 30 seconds.
6. Add the blended masala paste. Stir well.
7. Add the spices and mix well with the masala paste.
8. Add the sprouts and water. Stir well. Press Cancel and close the lid with vent in sealing position.
9. Start in manual or pressure cook mode for 12 minutes. When the pressure cooker beeps, let the pressure release naturally.
10. Open lid and stir in the lemon juice and garnish with cilantro.
11. Follow the same steps as above in a large pot on medium-high heat. After adding the sprouted beans and water, let the misal come to a boil, then change to low heat, and cook the curry covered for 20 minutes. Stir in between at about 10-15 minutes. If the liquid seems less, add 1/2 cup more water. Open lid and stir in the lemon juice and garnish with cilantro.
12. In a serving plate, add the sprouts from the curry. Then top with onions and farsan. Add some rassa (liquid) from the curry around the farsan.
13. Serve with pav (dinner rolls). Enjoy misal pav by dipping the pav in the misal curry.