Maharashtrachi Assal Misal Pav

A favourite Maharashtrian snack – sprouts cooked in masala and served with pav

Ingredients

Moong sprouts     :  1 cup
Matki sprouts       :  1 cup
Oil                        : 2 tablespoons
Asafoetida            :  a pinch
Mustard seeds      : 1/2 teaspoon
Curry leaves         :  a few
Onions                 :  finely chopped 2 large
Green chillies        :  slit 2
Garlic paste          : 1 teaspoon
Ginger paste         : 1 teaspoon
Turmeric powder  : 1/2 teaspoon
Red chilli powder  : 1 1/2 teaspoon
Coriander powder : 1/2 teaspoon
Cumin powder       :1/2 teaspoon
Salt                        : To taste
Garam masala pow : 1 teaspoon
Fresh coriander leaves, finely chopped a few sprigs
Farsan 1/2 cup
Lemon juice as required
Lemons, sliced as required
Pav 8

Method

Mix sprouts in a colander and wash under running water for a minute. Drain and keep aside.Heat oil in a pan, add asafoetida, mustard seeds, curry leaves and half of the chopped onions. Sauté for a minute and add green chillies. Add garlic paste and ginger paste. Stir well and sprinkle a little water. Add turmeric powder, red chilli powder and dhania-jeera powder. Mix well and add the sprouts. Add salt to taste and three cups of water. Bring to a boil. Add garam masala powder and chopped coriander leaves, keeping some for garnish. Cover and cook for ten to twelve minutes. To serve: Pour a ladleful of cooked sprouts in a deep bowl. Sprinkle generously with farsan. Sprinkle remaining chopped onion, chopped coriander leaves and freshly squeezed lemon juice. Serve with lemon slices and pav.

Tips : To make it healthier, you can replace normal pav with brown pav..which are easily available in the market.