How to sprout Matki – Wash and soak matki(moth beans) for 6-7 hrs in water and wash it once with fresh water and drain the excess water. Keep it closed as such in a warm place or tie in a muslin cloth and keep in hot case or use a sprout maker to make sprouts.It will take 12-15 hrs.
Steam the matki sprouts in cooker with a pinch of salt for 8-10 mins.Cook potatoes and dice them to small pieces.
Heat oil in a kadai /pan and crackle mustard seeds and add hing,jeera and curry leaves .Saute for half a minute.Add chopped onions and green chillies and fry until they turn translucent.
Add steamed moth beans and cubed potatoes .Fry for 2 mins.
Add turmeric powder, red chili powder, garam masala and salt .Mix well. Sprinkle little water,close a lid and cook for few minutes so that salt and other spices are absorbed.
Switch off. Squeeze little lemon juice and chopped coriander leaves. Mix Pav Buns.
To prepare Kat / Tarri / Rasa (Thin Spicy Gravy):
Dry roast dry coconut pieces.
Heat 1 tbsp Oil in a pan and add chopped onions ,garlic and chopped ginger.Fry until they turn slight golden brown in color.
Add tomatoes,fry till mushy.Switch off and cool completely.
Once cool , grind coconut and onion tomato mix .Grind to a very smooth paste.
Again take a pan and add 2 tbsp of oil . Temper with mustard and hing.Add ground paste.Fry for a min.
Add coriander powder,cumin powder,turmeric powder,red chilli powder , salt and sugar.Mix well and saute well till it leaves oil .
Add about 3 cups of water ,tamarind juice and garam masala powder.Boil well for about 5-10 mins.The consistency should be watery, so add more water if required.
Finally add chopped coriander leaves and switch off.
To serve Misal Pav:
In a deep bowl / plate add 1 ladle of Matki Usal
Pour 1 ladle of piping hot Tarri/Kat (gravy) on top it.
Sprinkle liberally finely chopped onions ,few pcs of chopped tomato and coriander leaves.Drizzle few drops of thick curd (optional).
Add a layer of mixed farsan or namkeen according to your wish.Serve them hot hot with pav (buns) and a lemon piece. ( No need to roast pav )
** Goda masala is used widely in Maharashtrian cuisines as garam masala is used in north indian dishes.If its available you can add goda masala or replace it with garam masala. ill soon share the method of doing goda masala at home.
Usal can be prepared with mixed sprouts or moong (green gram) sprouts too.
Misal is supposed to be spicy,fiery, oily .You can make it less spicy and oily according to your requirements.So adjust the masalas accordingly
Usully pav with misal pav are served without roasting. If you want you can roast and have.