Ingredients (This recipe may be used for 2 to 4 cups sprouts)

2 cups Sprouted Matki (Moth beans)

2 cups Sprouted Mong (Green Gram)

2 medium potatoes, chopped finely

1 large tomato, chopped

2 tbsp. red chilli powder (I used Kashmiri lal) Normal chilli powder will make it extra spicy!

1/4 tsp. Asafoetida (Hing)

1/2 tsp. turmeric powder

1 tsp. cumin seeds

1 tsp. mustard seeds

10 curry leaves

3 green chillis

2 medium onions chopped

4 flakes Kokum, wash and soak in 1/4 up water

1 tsp. full garam masala powder

2 tsp. full coriander seeds powder

1 tsp. cumin seeds powder

1 tsp. sugar (optional)

Salt to taste

3 tbsp. oil

To roast and grind to a paste with small ball tamarind

1 medium onion, sliced

8 flakes garlic, peeled 

1 tbsp. poppy seeds ( forgot, would have loved to add)

1″ pc. ginger, cleaned and sliced

3 tbsp. dry coconut

Garnish: Chopped onion, Coriander leaves, Mixed Farsan or Chivda, Lemon, Pav to serve.

Rinse sprouts and boil with sufficient water.  Add the potatoes, 1 tsp. of the chilli powder, 1/2 tsp. turmeric powder, hing and 1 tsp. salt till soft for 30 minutes. In a cooker 3 whistles.  Usually potato bhaji is made separately but I added with the sprouts, eliminating this step. Meanwhile, roast the ingredients for the misal masala and grind to a paste with tamarind and required water.

In a separate vessel, heat the oil, add the mustard seeds, cumin seeds, then curry leaves, chopped onion and green chillismand saute till translucent.  Add salt and sugar and the chopped tomato and cook till tomato turns soft.  Then add the ground masala paste, garam masala, cumin and coriander powder and mix well.  Add the kokum with the water.  Mix and cook till oil surfaces.  Then add the sprouts mixture and add more water if required as the consistency of the gravy should be thin.  Adjust seasoning and simmer 10 minutes till gravy appears red and glossy.
To serve:Take a bowl and add 2 tbsp. farsan, top with the misal.  Garnish with 1 or 2 tbsp. farsan, chopped onion, coriander leaves and serve with pav and lemon.  Optional serve with yogurt and sliced carrot, cucumber and tomatoes.  Enjoy spicy, tangy zanzhanith misal pav!!