Boil sprouts with 2 cups of water and drain

Reserve the stock

In a pan heat oil, add mustard seeds. When they start splatter, add curry leaves, asafoetida and turmeric.

Saute for few seconds and add onions.

When onions become translucent add green chillies. Give it a mix and add the sprouts.

Add salt and little water. Cover and cook for 5 minutes.

Next add chilli powder and garam masala powder and cook for few more minutes to make all the ingredients in to a homogeneous mixture.

Add water if required. The consistency should be like thick gravy.

Now make the soup which goes with the misal.

Heat the sprout stock and add salt as required.

In another pan heat oil for tempering and add crushed garlic. When garlic starts to release aroma, add Kolhapuri garam masala.

Immediately pour this tempering to the boiling sprouts stock.

Now the soup is ready.

Serving

Put some prepared misal in a serving bowl. Add some soup over it.

Garnish with some chopped tomatoes, onions and coriander leaves.

Top with a handful of farsan or mixture of your choice. Accompanied with some pav/bun and lemon wedges