Zanzanit Misal Pav - Sprouts Curry

Name: Zanzanit Misal Pav - Sprouts Curry
Total time: 1800 s
Yield: 6 to 8 persons
Cuisine: Indian
Ingredients: 1 tbsp coriander seeds; 1 tsp cumin seeds; 2 small cardamom; 2 cloves; 6 pepper corn; 1 inch cinnamon; 1 big cardamom; 1/4 cup dry coconut; 1 tbsp sesame seeds; 1 tsp poppy seeds; 1 medium size onion; 1 big tomato; 4 cloves garlic; 1 green chilli; small piece of ginger; coriander leaves; 1 tsp Kala masala; salt; pinch of asafoetida; pinch of turmeric; 1 cup raw matki(moth bean) soaked and sprouted; 4 tbsp oil

Surekha Dongargaonkar @sdsurekha53

It's a authentic Maharashtrian breakfast recipe, anytime snack,spicy and tasty dish. Normally it is served with bread 🍞 (pav)

Surekha Dongargaonkar @sdsurekha53

It's a authentic Maharashtrian breakfast recipe, anytime snack,spicy and tasty dish. Normally it is served with bread 🍞 (pav)

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Ingredients

30 minutes

6 to 8 persons

For spice mix
1 tbspcoriander seeds
1 tspcumin seeds
2small cardamom
2cloves
6pepper corn
1 inchcinnamon
1big cardamom
1/4 cupdry coconut
1 tbspsesame seeds
1 tsppoppy seeds
1medium size onion
1 bigtomato
4 clovesgarlic
1green chilli
small piece ofginger
coriander leaves
1 tspKala masala
salt
pinch ofasafoetida
pinch ofturmeric
1 cupraw matki(moth bean) soaked and sprouted
4 tbspoil

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Steps

30 minutes

1

First add 1 tbsp oil add asafoetida and bayleaf,and turmeric powder, add sprouts and saute for a minute, add 2-3 cups of water. Cook moth beans 🫘 for till become semisoft.
2

Grind green chillies, ginger, garlic, finely cut onion and tomato. Sliced lemon.
3

In another pan roast all spices and coconut, lastly add sesame seeds and poppy seeds. Put off the gas. Cool and grind.
4

Add 3 tbsp oil in a wok add chopped onion fry till golden color, add ginger chilli garlic paste, fry for few seconds,add chopped tomatoes. Fry till oil separates. Now add chilli powder, salt,coriander cumin powder, turmeric powder, Kala masala, freshly grounded spice mix.fry for half a minute, add 2 cups of hot water. Let it boil for five minutes.
5

Add stock of boiled moth beans which we cooked. Boil again. Add moth and cover and cook for five minutes. Oil will float on curry. Add chopped coriander leaves.
6

Serve hot in a separate bowl, add some farsan,raw cut onions and few drops of lemon juice. Serve with pav or bread.