Misal Pav

This is a Mumbai Maharastrian specialty! Since my husband grew up in a very dominated Maharatrian community he loves alot of these types of dishes. This one by far being his favorite. The only thing about this dish is you have to let the matki (beans) sprout, which takes a day. If you have an instant pot the time is cut in half. Soak the matki overnight, in the morning remove the water and put the soaked matki in a colander. You can put the colander in the oven overnight or in the instant pot for 8 to 10 hours. It should be sprouted by dinner time for cooking.

1. Sart the pressure cooker in Sauté mode and let it heat. Add 1 tbsp oil, onions, ginger and garlic. Sauté for 3 minutesd

2. Add tomatoes and sauté for another 2 minutesA

3. Add the desiccated coconut and mix well with the onion-tomato masala

4. Turn off the instant pot. Use an immersion blender and blend to a paste. If needed, add 1/2 cup water while blending. Remove and keep aside.

5. Start the pressure cooker in saute mode. Add oil, cumin seeds, mustard seeds, curry leaves and asafoetida. Let it sizzle

6. Add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder and 1tsp goda masala

7. Add the sprouts, blended paste, jaggery and water. Stir well. Press Cancel and close the lid with vent in sealing position.

8. Start in manual or pressure cook mode for 12 minutes. When the pressure cooker beeps, let the pressure release naturally

9. once the misal is cooked, oil starts to float indicating misal is ready.

Garnish with slices of lemon, chopped onion and mix farsan/sev/chiwda. Serve the Misal in a bowl or a plate with pav buns. Enjoy the misal pav.