Misal Pav with Sprouts

Method

1. 1

   Pressure-cook 3 cups mixed sprouts with salt and turmeric, 3 whistles. Keep aside with stock.

2. 2

   Heat 4 tbsp oil; sauté 2 chopped onions till deep brown. Add ginger-garlic paste, then chopped tomato; cook till mushy.

3. 3

   Add 1.5 tbsp misal/goda masala, 1 tsp chili powder, ½ tsp turmeric. Roast 2 mins.

4. 4

   Tip in the cooked sprouts with their stock plus 2 cups water. Simmer 10–12 mins; adjust salt.

5. 5

   To serve: ladle hot usal into bowls. Top with chopped onion, coriander, lemon juice and a fistful of farsan/sev.

6. 6

   Serve with buttered toasted pav on the side.

Adapted from Dassana's Veg Recipes – Misal Pav