Steps to Make Ultimate Misal Paav

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The ingredients needed to make Misal Paav:

1. Make ready 1 cups Mixed Pulses (approx 2 1/2 cup sprouted pulses)
2. Take 1 Large Onion
3. Prepare 1 Tomato
4. Make ready 3/4 tsp Ginger Garlic Paste
5. Get 1/2 tsp Turmeric Powder
6. Get 1 1/2 tsp Kalaa Masala (masala from Beed) / Malvani Masala
7. Prepare 1/2 tsp Kashmiri Red Chilli Powder
8. Take to Taste Salt
9. Prepare As needed Coriander Leaves For Garnishing
10. Make ready To Be Roasted :
11. Take 1/2 Small Onion Sliced
12. Take 1/3 cup Grated Dry Coconut (Sukka Khobra)
13. Take 1 tsp Oil
14. Take For The Tempering :
15. Take 1 1/2 tbs Oil
16. Get 1/2 tsp Mustard Seeds
17. Make ready 1/4 tsp Asafoetida
18. Prepare For The Accompaniments :
19. Make ready Finely Chopped Onions As Desired
20. Take As needed Lemon Wedges
21. Prepare As needed Farsan

Instructions to make Misal Paav:

1. To make Misal Paav, first we need to soak the mixed pulses in sufficient water, a day before preparation i.e. the previous morning.
2. At night, or after about 8-10 hours of soaking, wash the pulses well and drain out all the water.
3. Tie them up in a clean, wet, and well squeezed kitchen towel or muslin cloth.
4. Keep this bundle in a container overnight, or for 8-10 hours covered with a lid. This helps the pulses in sprouting better.
5. Next morning, add water upto pulses level and cook them in a pressure pan for 3 whistles and then on low flame for about 5 minutes.
6. For the coconut masala, heat a kadhai and add oil to it. When it heats up add the sliced onions and saute till translucent.
7. Now add the dry grated coconut and saute till it turns slightly brown.
8. Swtich off the heat and let the mixture cool. Grind it in a mixer grinder using water as required, to get a smooth paste.
9. For the final preparation, heat a saucepan and add oil to it.
10. When it heats up add the mustard seeds. As soon as they splutter, add the asafoetida.
11. Add to this the chopped onions and saute till slightly browned.
12. Add the ginger garlic paste and saute for about two minutes.
13. Now add the turmeric powder and saute further.
14. To this add the chopped tomatoes and cook till they turn mushy. Add the red chilli powder as well as the kalaa/malvani masala and mix well.
15. Add the cooked sprouts as well as the ground coconut paste. Add salt to taste and some water to get a slightly thin gravy and bring it to a boil.
16. After it reaches a boiling point, reduce the heat and let simmer for a few minutes.
17. Switch off the heat and garnish with chopped coriander leaves.
18. Serve this delicious and nutritious Misal with some soft laadi paav or bread of choice. It tastes great with simple chapatis or tavaa parathas too!
19. Do serve some finely chopped onions, lemon wedges and some farsan to be sprinkled on the misal without which it is simply incomplete!

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