Spicy Misal Pav Recipe

Ingredients-
For sprouts/usal

Moth/Matki sprouts – 3 cups
Refined oil/tel – 3 tsp
Mustard seeds/rai – 1/2 tsp
Cumin seeds /jeera- 1 tsp
Curry leaves – 8
Asafoetida /hing- 1/4 tsp
Chili powder /mirch- 1/2 tsp
Turmeric/haldi – 1/2 tsp
Salt/namak – 1 tsp
For the dry spice mix (masala)

Refined oil/tel-1/2 tsp
Cloves /laung-6
Pepper corns/sabut kali mirch- 8
Cinnamon /daalchini -1/3 inch
Cumin seeds /jeera -1 tsp
Coriander seeds /sabut dhaniya -1 tsp
Sesame seeds /safed til -1/2 tsp
Fennel seeds /saunf -1/4 tsp
For the broth (rassa/kat)

Coconut, dessicated and dry roasted – 1.5 tbsp
Tomatoes, chopped – 2
Ginger, chopped – 1/2 inch
Kashmiri Red Chilies, whole -4
Tamarind /imli – 1 /2 inch
Misal Masala-1 tsp*
Turmeric /haldi -1/3 tsp
Chili powder /mirch -2 tsp
Jaggary/gur-1 tsp
Salt /namk -1 tsp
Water- 3 cup
Refined oil-3 tbsp
For garnishing and serving

Sweet Buns (Pav) -8
Mixed Namkeen – 4 tbsp
Fresh Cilantro – 2tbsp
Lemon wedges – 4
Sweet Chutney – 4 tbsp (optional)
Yogurt – 3 tbsp (optional)

PROCEDURE-

For the Dry Masala (Can also use readymade masala )

1. Heat a tsp oil in a pan and add all the spices listed under For the dry spice mix (masala).
2. When the cloves start swelling up, remove the spices and grind to make a fine powder.
3. Take out in a bowl and keep aside.

For the Sprouts/Usal

1. Wash and pressure cook sprouts* with 2 glasses water for 2 whistles or till almost cooked (al dente).
2. Heat 1.5 tbsp oil in a pan and add mustard seeds and cumin seeds, and when the seeds start crackling add asafoetida and curry leaves.
3. Now add turmeric and boiled sprouts, then add salt and chili powder, saute for few seconds.
4. Add 1 cup water, cover and cook till water almost dries up.
5. Take out in a bowl and keep aside.

For the Broth

1. Grind tomatoes, kashmiri chilies, tamarind and the roasted dessicated coconut together and make a fine paste.
2. Heat 4 tbsp oil in a pan and add the tomato paste and saute till oil separates from the sides.
3. Now add the dry masala, misal masala**, chili powder, turmeric, jaggary, salt and 3 cups of water.
4. Boil the broth for around 3-4 minutes.