Kolhapuri misal pav

Ingredients

• 1½ cups sprouted matki (moth beans)
• 2 onions, chopped
• 1 tomato, chopped
• ½ cup dry grated coconut
• 1 tbsp ginger-garlic paste
• 2 tbsp Kolhapuri or kanda-lasun masala
• ½ tsp turmeric
• 1 tsp mustard seeds
• 4 tbsp oil
• Salt to taste
• 1 cup mixed farsan (fried gram-flour snacks)
• Chopped onion, coriander and lemon wedges to serve
• 8 pav (soft bread rolls)

Method

1. Pressure-cook the sprouts with turmeric, salt and 2 cups water for 1 whistle, so they stay whole.
2. Dry-roast the coconut until brown. Fry one chopped onion in a little oil until dark, then grind both with ginger-garlic paste to a smooth paste.
3. Heat the rest of the oil. Add mustard seeds, the remaining onion and the tomato and cook until soft.
4. Add the ground paste and the masala and fry until oil floats on top.
5. Add 4 cups hot water and salt and boil for 10 minutes to make the thin, red curry (kat or tarri).
6. To serve, put some sprouts in a bowl, pour over the hot kat, and top with farsan, onion and coriander. Serve with pav and lemon.