Misal Pav with Sprouted Moth Bean Curry and Buttered Buns

What you need

• 300 g (10 oz) sprouted moth beans
• 3 tbsp neutral oil, divided
• 1 large yellow onion, roughly chopped
• 2 tbsp dried shredded coconut, unsweetened
• 3 cm (1 in) fresh ginger, peeled and chopped
• 6 cloves garlic, peeled
• 2 ripe tomatoes, chopped
• 1 tsp black mustard seeds
• 1/2 tsp cumin seeds
• 1 pinch asafoetida, optional
• 10 leaves curry leaves
• 1/2 tsp ground turmeric
• 1 tbsp Kashmiri chili powder, use less for a milder curry
• 1 tbsp ground coriander
• 1 tbsp garam masala, or misal masala
• 2 tsp salt
• 750 ml (3 cups) water, plus a little hot water to thin
• 1 tbsp lime juice
• 1/4 bunch cilantro, chopped
• 8 soft dinner rolls, pav
• 2 tbsp butter, softened
• 1 small red onion, finely diced
• 100 g (3.5 oz) sev, thick farsan snack mix
• 1 lemon, cut into wedges

Method

Restated from the original video

1. 1

   Heat 1 tbsp of the oil in a large pot over medium heat.

2. 2

   Add the onion and cook, stirring, until deep golden, 8-10 min.

3. 3

   Stir in the coconut, ginger and garlic and cook for 2 min. Add the tomatoes and cook until they collapse into a thick mass, 4-5 min.

4. 4

   Cool for 5 min, then blend with 100 ml of water into a smooth, thick paste. Wipe out the pot.

5. 5

   Heat the remaining 2 tbsp oil in the pot over medium heat. Add the mustard seeds and cook until they pop, about 30 seconds.

6. 6

   Add the cumin seeds, asafoetida and curry leaves and let them sizzle for 20 seconds.

7. 7

   Pour in the paste, then add the turmeric, chili powder, ground coriander and garam masala. Cook, stirring, until the oil separates at the edges, 5-6 min.

8. 8

   Add the sprouts, salt and 650 ml of water. Bring to a boil, then lower the heat, cover and simmer until the sprouts are tender but still hold their shape, 20-25 min.

9. 9

   Stir now and then. Add a splash of hot water if the gravy gets thick, since misal should be thin and soupy.

10. 10

    Stir in the lime juice and half of the cilantro. Taste and adjust the salt.

11. 11

    Split the rolls, spread the cut sides with butter and toast on a hot dry pan until golden, 1-2 min per side.

12. 12

    Spoon the sprouts into four bowls, leaving most of the gravy in the pot. Top with the red onion, sev and the rest of the cilantro.

13. 13

    Ladle the hot gravy around the sprouts at the table so the sev stays crisp. Serve with the toasted rolls and lemon wedges.

Imported from ministryofcurry.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.