Misal Pav

Ingredients:
To make paste for gravy/sauce: 
2 Tbsp oil 
1 tsp ginger paste 
1 tsp garlic paste 
1 cup chopped onion 
1 cup chopped tomato 
3/4 cup grated coconut 

To make gravy:
3 Tbsp oil 
Spice Paste (as above) 
Salt to taste 
1 tsp red chilly paste 
1 tsp garam masala 
1/2 tsp turmeric powder 
1 tsp cumin-coriander powder 
1/2 tsp cinnamon & clove powder 
3 cups water (or as required to adjust the consistency) 

To make usal:
3 Tbsp oil 
1 tsp garlic paste 
1 tsp ginger paste 
1/2 tsp hing (asafoetida) 
1 1/2 cups steamed matki (moth) or mix sprouts soaked overnight 
1 cup boiled potato (cut into square pieces) 
1/2 tsp turmeric powder 
1 tsp garam masala 
1/2 tsp cinnamon-clove powder 
1 lime juice 
3 cups water (or as required) 
Salt to taste 

For Garnishing: 
Chopped onion 
Mix dry farsan 
Chopped coriander 
To serve with: 
Paav, slice of lemon

Method:
To make paste : 
Heat oil in a pan. 
Add ginger paste, garlic paste and chopped onion. 
Saute till the onion is transculent. 
Then add chopped tomatoes and grated coconut. 
Mix well and saute it for few minutes. 
Allow the mixture to cool. 
Grind it into smooth paste. 

To make gravy: 
Heat oil in a pan. 
Add the ready paste into oil and saute it for 2 minutes. 
Then add salt, red chilly powder, garam masala, turmeric powder, 
cumin-coriander powder, clove-cinnamon powder and mix it. 
Then add water in it. 
Cook till the mixture starts leaving oil. 
Transfer it in a bowl and keep it aside. 

To make Usal: 
Heat oil in a pan. 
Add ginger paste, garlic paste and asafoetida. 
Saute it for a minute. 
Then add soaked & boiled sprouts and potatoes. Mix it. 
Then add salt, turmeric powder, garam masala, 
clove-cinnamon powder and lime juice. 
Add water to it. 
Cook it for 8-10 minutes. 
Transfer it in a separate bowl. 

To make Misal: 
Take a serving bowl. 
First pour ready usal in the bowl. 
Then pour the red gravy over it. 
Thereafter, add finely chopped onion, farsan to the mixture. 
Garnish it with chopped coriander. 
Serve it with pav and a slice of lemon 

Courtesy: Amarendra Mulye