Street-Style Kolhapuri Misal Pav Veg

1

In a pan, dry roast cumin seeds, fennel seeds, coriander seeds, white sesame seeds, cloves, green cardamom, and cinnamon stick for 30 seconds on a low flame.

2

Add dry coconut, poppy seeds, dry red chilies, garlic cloves, and ginger to the pan.

3

Dry roast these ingredients for a couple of minutes until fragrant.

4

Let the mixture cool down completely, then grind it into a fine powder or paste.

1

Bring 4 cups of water to a boil in a separate pan.

2

Add 1 & 1/2 cups of sprouted matki (moth beans), turmeric powder, and salt.

3

Cover and cook for 4-5 minutes until the sprouts are tender, then turn off the heat.

1

Heat 6 tbsp of oil in a pan. Add cumin seeds and asafoetida (Hing).

2

Sauté 2 finely chopped onions until they turn translucent.

3

Add 2 finely chopped tomatoes and a pinch of salt; cook for a few minutes.

4

Stir in the turmeric powder, Kashmiri red chili powder, and 5 tablespoons of the freshly prepared Misal Masala.

5

Cook the masala mixture for 3 minutes, then add 1 & 1/2 tablespoons of salt.

6

Add the boiled matki (along with its water) to the gravy. Let it boil for another 5 minutes until the matki is fully cooked and the oily layer (tari) separates from the curry.

1

Separate a portion of the thin, spicy, oily gravy (tari) to serve on the side if desired.

2

Pour the hot misal into a plate.

3

Top with a generous amount of farsan mixture, chopped onions, and fresh coriander leaves.

4

Serve piping hot with toasted pav or bread.