Rinse both types of beans thoroughly and soak them in water overnight. In the morning, drain and place them in a thin cloth to sprout. Once sprouted, they will look like this.

Add 2 cups water to the sprouted beans, along with salt and turmeric. Cook for 20 to 25 minutes.

In a pan, heat 2 tablespoons oil. Once hot, add cumin seeds, cinnamon, cloves, black cardamom, green cardamom, black peppercorns, star anise, and dried red chilies. Sauté on low heat until golden. Add onions and garlic, and cook until the onions turn golden. Set aside to cool. In another pan, lightly toast the dried coconut on low heat until golden, then transfer to a plate.

In the same pan, toast the sesame seeds and poppy seeds on low heat until golden. Combine all the whole spices, coconut, oil, and poppy seeds in a grinder with a little water and blend into a paste.

Boil 5 potatoes in a pressure cooker. Once cooled, chop them finely. In a pan, heat a little oil, add asafoetida, cumin seeds, and finely chopped onions. Add a little salt and garam masala, then add the chopped potatoes and mix well. Add 2 tablespoons of the ground spice paste to the potatoes and mix thoroughly.

In a pan, heat oil and add chopped onions. When the onions turn light golden, add 1 1/2 teaspoons Kashmiri red chili powder and 2 large chopped tomatoes. Stir and mix well.

Now add the prepared spice paste made from whole spices, onions, sesame seeds, and poppy seeds. Cook on medium heat for 15 minutes until the oil separates. In another pan, heat 2 tablespoons oil and prepare a tempering with cumin seeds, asafoetida, garlic, and green chilies. Add this tempering to the sprouted beans mixture.

When oil rises to the top of the gravy, your Misal Pav is ready. To serve, first place the boiled potatoes on a plate.

Top with the sprouted beans, then pour the hot gravy over them. Add your favorite savory snack mix or thick sev on top.

Serve with vinegar-soaked onions, green chutney, and crispy fried potatoes.