Name: " everyday cooking"- misal pav (mixed sprouts curry and bread)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2
Cuisine: En
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.; 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; Thin Sev; Farsan(mixture); Poha(made as usaual with onions,green chilies etc); Boiled mashes potatoes; Chopped onion,tomatoes and cilantro; Lemon wedges

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:

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

Preparation

Preparation20 min

Cook time25 min

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.