" everyday cooking"- misal pav (mixed sprouts curry and bread)

Ingredients

• 1/2 cup moth beans/Matki
• 1 tablespoon black eyed peas
• 1 tablespoon pink beans
• 1 tablespoonwhole Masoor
• 1 tablespooncup Navy beans or any other beans
• This ratio and type of beans can be changed as per liking.Soak all beans overnight. Let them sprout for 1-2 days.

Dry Masala:

• 1 teaspoon Maharashtrian Kanda lasun masala(onion garlic masala) if you cannot find this,use chicken curry masala
• 1/2 teaspoon cumin coriander powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon chili powder(Adjust to your taste.This is a 'spicy' dish)
• 1/2 teaspoon Jaggery
• 1/2 teaspoon Amsul/ Tamarind
• 5-6 curry leaves
• oil
• jeera
• mustard seeds
• Salt

For Toppings:

• Thin Sev
• Farsan(mixture)
• Poha(made as usaual with onions,green chilies etc)
• Boiled mashes potatoes
• Chopped onion,tomatoes and cilantro
• Lemon wedges

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Preparation

• For Masala:
  Fry 1 chopped onion till golden brown.Add 1/2 cup fresh grated coconut. Fry till golden brown. In a blender add the fried onion,coconut, 2-3 garlic cloves, 1/2 teaspoon ginger,1 tablespoon cilantro.Grind into smooth paste.
• Pressure cook the bean sprouts till cooked (but not mushy). About 3 whistles. In a pan heat some oil,add jeera nad mustard seeds. Add the ground onion-coconut masala paste.Fry till it starts leaving some oil.
• All curry leaves,turmeric,cumin coriander powder, kanda lasun masala, chili powder. Mix.
• Add the cooked beans, salt,jaggery, amsul/tamarind and enough water to make 'curry' (about 1-2 inches of water above the beans) and boil. Garnish with Cilantro.
• To serve,take couple tablespoon curry in a bowl,top with all the toppings and garnish with cilantro.
• Serve hot with bread.
• Variations:
  Add green peas and potatoes to the curry. Along with other toppings add a spoonfull of yoghurt to tone down the spice. For more 'tangy' taste....add spoonfull of tamarind-jaggery chutney on the curry.