Misal Pav

Soak and prepare sprouts: Use matki dal sprouts or mixed lentil sprouts. Remove the inside of the matki dal to increase nutrition if preferred.

Cook the usal: Add turmeric, salt, sprouts, and water to a pressure cooker. Boil until one whistle, then turn off the heat.

Prepare the Goda masala (dry masala): Roast dry red chilli, fenugreek seeds, black pepper, cloves, green cardamom, saunf, star anise, coriander seeds, cumin seeds, pathar ke phool, sesame seeds, poppy seeds, cinnamon, and mace until lightly browned and moisture reduces.

Grind the roasted masala: Use a mixer grinder to grind the roasted spices into a fine powder.

Make the spicy rassa: Heat oil in a pan, add asafoetida and chopped onions. Cook until onions turn light brown.

Add spices: Add curry leaves, turmeric, red chilli powder, and stir well. Then add chopped tomatoes and mash them up and cook until browned.

Add the ground masala powder to the pan: Cook until the mixture forms a soft gravy and smells fragrant. Let it cool completely.

Cook the sprouts with usal water: Add sprouts and usal water (dal water) to the gravy. Optionally add jaggery for sweetness.

Simmer: Bring it to a boil, cover with a lid, and cook until sprouts are tender and the oil (rogan) floats on top.

Assemble and serve: Serve the spicy usal and rassa hot with pav bread.