"Misal Pav is a staple in Mumbai. It is a hearty whole some meal packed with protein. Traditionally Matki sprouts are used to make it but I like to use the mixed sprouts & pulses & this is how we make it at home. It is the perfect brunch & easy to make too"

Ingredients:
For the paste
- 1 tbsp Oil
- Whole spices (cinnamon, cumin, coriander seeds)
- 2 dry red chillies 
- A few curry leaves
- 8-10 cloves of garlic
- 2 green chillies
- 1-inch piece of ginger
- 2 onions, sliced
- 2 medium tomatoes, diced
- 1/4 cup Grated fresh coconut
- Salt, to taste

For the missal
- 2 tsp oil
- 1 cup Mixed sprouts
- 1tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp Coriander powder
- 1/4 tsp Hing
- 1/2 tsp garam masala
- 1 tbsp jaggery
- Chopped coriander leaves
- Prepared paste
- Salt, to taste

To garnish and serve
- Farsan
- Chopped onions
- Chopped coriander
- Lemon wedges
- Pav Bread

Method:
- Heat oil in a pan, and add in the whole spices. Once they turn aromatic, add the curry leaves, ginger, chilli, garlic and onions. Saute well for 1-2 mins. 
- Then, add the coconut, and tomatoes and cook well for a few mins on a medium flame. 
- Remove, cool and blend into a paste. 
- For the missal, pressure cook the sprouts with turmeric and salt. Keep aside. 
- Now, heat oil in a pan, add jeera, hing, prepared paste and powdered spices. Saute for a minute. 
- Add water, chopped coriander and the pressure-cooked sprouts. Mix well and finally add jaggery and garam masala. Cook on a medium flame till the oil floats on top.
- Remove, garnish and serve hot. 
Enjoy!!