To make Misal Pav, first sprout the moth beans. Wash the beans well, soak them overnight, then drain and tie them in a cloth to sprout for a day.

Add a little water, turmeric, and salt to the sprouted beans and pressure cook for one whistle.

For the curry (tari), make a masala by sautéing onions and coconut on the stove until golden.

Once cooled, peel the onions and cut them into small pieces. Cut the coconut into small pieces as well and add both to a blender jar.

Add chopped garlic, ginger, and green chilies to the blender, add a little water, and blend into a paste.

Heat oil in a pot. Add mustard seeds, cumin seeds, asafoetida, and curry leaves. Then add the prepared paste.

Cook the paste for a few minutes. Meanwhile, make a tomato paste. Once the coconut mixture is cooked, add the tomato paste and salt. Cook well, stirring continuously.

Add all the spices: red chili powder, turmeric powder, coriander-cumin powder, and garam masala. Once the tomato and onion paste is well cooked,

Add 2 cups (about 480 ml) of hot water and bring to a boil. The oil will start to separate on top—your curry (tari) is ready.

For the potato masala, heat oil in a pan. Add mustard seeds, cumin seeds, curry leaves, asafoetida, and chopped green chilies. Add the boiled, mashed potatoes, coriander-cumin powder, and salt. Mix well and add chopped cilantro.

For the beans, heat oil in a pan. Add mustard seeds, cumin seeds, curry leaves, and the boiled sprouted beans. Add salt and coriander-cumin powder, and mix well. Don’t add too many spices here, as the curry is already spicy.

To serve Misal Pav, place the potato masala on a serving plate, top with the spiced beans, then pour the hot curry (tari) over it. Add sweet and tangy namkeen, finely chopped onions, sev, and serve with pav (bread rolls). You can also serve with onion and tomato salad.

For extra flavor, add green chutney (mint and cilantro) and tamarind-date chutney on the side. Your delicious, spicy Maharashtra street food Misal Pav is ready to enjoy.