Wash and soak 1/2 cup moth beans overnight. Then wash again the next morning, drain the water completely and leave it to sprout. Check how to sprout beans.
Now add salt, turmeric powder, a cup of water and pressure cook the moth sprouts for 2 whistles.
Once the pressure subsides, open the cooker and strain the water from the cooked moth beans. Keep the water/stock and the cooked sprouted moth beans aside.
Heat 2 tsp of oil and saute the dry coconut until it turns golden brown. Remove from the pan and keep it aside.
Heat another 3 tsp of oil and saute onion, ginger, garlic until onions turn light brown. Then add coriander seeds and cumin seeds and saute until they get roasted.
Once the mixture cools, grind it to a smooth paste with little water along with chopped tomato, turmeric powder, hing and few coriander leaves.
Our masala paste is ready.
Add the ground masala paste.
Add salt and cook stirring until it leaves oil.
Add garam masala powder.
Now add the cooked moth sprouts and mix well so that it is well coated with the masala.
Add the reserved stock and another cup of plain water.
Boil well on medium heat for few minutes.
How to serve misal pav
In a bowl, add the sprouts alone from the prepared gravy.
Top it with finely chopped onions and coriander leaves.
Top it with chivda/mixture.
Now add the spicy water of misal. Then top it again with more chopped onions and coriander leaves.
Squeeze juice of lemon as needed and enjoy it with pav buns. Dip the pav in that gravy and enjoy it. If preferred you can toast the pav with butter.
Note – If you cannot get moth beans, you can try with moong beans/green gram.
More Street Food Recipes
South Indian Thayir Vada (this is deep fried but I have done it in paniyaram pan)
Check out more Chaat, street food recipes here.
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