1teaspoongoda masala(if you don't have use ½ tsp more garam masala)
½teaspooncoriander powder (optional)
½ to ¾cupwater or as needed for kat
¼cupchopped onions1 small
2tablespoonsCoriander leavesfine chopped
½cupfarsan / thick sev
How to make the recipe
Sprouting - Skip this if you have sprouts
Rinse matki well and soak them in enough water for 6 hours. After 6 hours, drain the water and wrap them in a clean cloth or add to a box. Cover well and keep it in a dark warm place for 12 to 24 hours to sprout.
Depending on the temperature they will sprout. If the weather is too hot, sprinkle some water on them when the cloth dries up.
Add the matki sprouts to a cooker or pot along with 1 cup water. Cook on a medium heat for 10 minutes. You don't need to wait for the cooker whistle. Idea here is to just cook them partially. If using any other beans other than matki, you may need to cook for longer.
How to make misal pav
Heat oil in a pan. Fry onions until golden.
Then add ginger garlic paste & saute until the raw smell goes off.
Add tomatoes, turmeric and salt. Cook until the tomatoes turn completely mushy and soft.
Add chili powder, goda masala, garam masala & coriander powder. Mix and cook until oil begins to separate.
Now add the cooked matki along with the left water. Also add more water as needed to make the kat or tarry. Taste it and add more salt or goda masala if needed.
Cook on a medium heat for 5 minutes till the oil separates.
Transfer misal to serving bowls. Sprinkle lemon juice, onions, coriander leaves and then farsan.
Serve misal pav immediately. Optionally you can also butter the pav and heat them.