Zainab Khanam
– For the Misal: Sprouted matki -- Onions, tomatoes, garlic, potatoes, curry leaves, green chillies Spices: red chilli powder, turmeric, cumin powder goda masala, ginger garlic paste Tamarind pulp Farsan or sev – For the Pav:Soft buns (pav) – Garnish: coriander, onions, and lemon
Rinse 2 cups of moth bean sprouts first in running water. Drain the water from the sprouts and add the sprouts to a pressure cooker.
Add 2 medium-sized chopped potatoes and ¼ teaspoon turmeric powder, salt and water as required. Pressure cook for 2 to 3 whistles on medium heat.
In a small bowl, soak the tamarind in ⅓ or ½ cup warm or hot water for 25 to 30 minutes. Squeeze the tamarind and extract the pulp.
In a pan, sauté onions, garlic, tomatoes and mustard seeds then add 1 teaspoon of cumin seeds. Then add 10 to 12 curry leaves, ginger-garlic paste and green chilies. And Other Spices as well.
Add the prepared tamarind pulp.Add the cooked sprouts and potatoes to the pan. Add water according to the consistency you prefer.
Add the cooked sprouts and potatoes to the pan. Season with salt as required. Simmer for 8 to 10 minutes on low heat with occasional stirrings.
Garnish with coriander leaves and Onions. Squeeze a few drops of lemon juice for some tang. Then top it with farsan or chiwda as per your preference.
Lightly toast pav buns with butter.Scoop the misal with the pav, savor the crunch of farsan, and feel the spice, tang, and warmth in every bite!