Misal Pav

Method

Soak the moong sprouts, matki and chana separately for 6 hours, then boil each until just tender but holding their shape. Heat groundnut oil in a heavy-bottomed pan, add cumin and mustard seeds until they crackle, then add asafoetida and dried red chillies. Add chopped onion and cook until golden, then add ginger-garlic paste and green chilli, stirring for 2 minutes. Add the boiled sprouts and beans, turmeric powder, salt and 500ml water, then simmer for 15-20 minutes until the mixture becomes thick and saucy with a distinctive masala consistency. Stir in fresh coriander leaves and adjust seasoning. Meanwhile, slice the pav horizontally, butter generously and toast in a heavy pan or griddle until golden and crispy. Serve the piping hot misal in a bowl with the toasted buttered pav on the side, traditionally accompanied by a spoon and fork.