By Devi Poojari
This ruby red Maharashtrian curry with raw onions, crunchy peanuts and sprouted pulses makes for a great special to enjoy at home on a day-off or as a meal, with some fluffy pav on the side.
1 cup mixed sprouts (moong, matki, chana, etc.) 2 tbsp oil 1 onion, chopped 1 tomato, chopped 2-3 green chilies, chopped 1 tsp ginger-garlic paste 1/2 tsp turmeric powder 1 tsp red chilli powder 1 tsp cumin powder 1 tsp coriander powder Salt to taste 2 cups water Chopped coriander leaves for garnishing Lemon wedges, for serving Pav buns
1 tbsp oil 1 tsp mustard seeds 1 tsp cumin seeds A pinch of asafoetida (hing) Curry leaves
Pressure cook the mixed sprouts with 2 cups of water and a pinch salt for 2-3 whistles.
Heat some oil in a pan and add chopped onions and sauté until they turn translucent.
Add chopped tomatoes, green chillies, ginger-garlic paste, and all the dry spices; cook until the tomatoes turn mushy.
Add the cooked sprouts along with the water in which they were cooked and bring to a boil.
Heat the oil for tempering in a smaller pan and add mustard seeds.
Once they splutter, add cumin seeds, asafoetida and curry leaves and pour over the misal.
Garnish with chopped coriander leaves and serve hot with pav buns and lemon wedges.