Missal Pav

Ingredients:

Moong sprouts -- 1 cup

Matki sprouts -- 1 cup

Oil -- 2 tbsps

Asafoetida -- a pinch

Mustard seeds -- ½ tsp

Curry leaves -- a few

Onions (finely chopped) -- 2 large sized

Green chillies (slit) -- 2

Garlic paste -- 1 tsp

Ginger paste -- 1 tsp

Red chilli powder -- 1½ tsps

Coriander powder -- ½ tsp

Cumin powder -- ½ tsp

Garam masala powder -- 1 tsp

Fresh coriander leaves (finely chopped) -- 2 tbsp

Sev -- ½ cup

Lemon juice -- 2Tbsp

Turmeric powder -- 1/4 tsp

Salt -- To Taste

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 the onions. Saute 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, coriander powder, cumin powder and mix well. Add the sprouts. Add salt to taste and three cups of water. Bring to a boil. Add garam masala powder and coriander leaves, keeping aside some for garnish. Cover and cook for ten to twelve minutes.

To serve:

Place a Pav in a deep bowl .Pour a ladleful of cooked sprouts in the deep bowl over the pav. Sprinkle generously with Sev. Sprinkle remaining onion, coriander leaves and freshly squeezed lemon juice. Serve hot with lemon slices