Misal-pav

Misal-pav :

(All ingredients are underlined) 

For Usal : Take 1 cup sprouted moth/matki  and add 2 cups water to cook in a pressure cooker for 1 whistle. Turn off the gas after 1 whistle and allow the cooker to cool before opening to remove the matki. In a vessel, heat 4 tsp oil and add 1 tsp mustard seeds. Once they crackle, add a pinch of asfoetida (hing), and 1 tsp turmeric powder. Pour the cooked moth/matki and stir. Make a fine paste with 4 garlic cloves and 2 green chilies, and add to the matki. Add salt to taste, 2 tbsp Kala/Goda Masala, 1 tbsp jaggery, and 2 tsp cumin powder. Bring to boil. Garnish with finely chopped coriander. This preparation is called Matki/Moth Usal that can be eaten with chapati or rice. 

For Pav : Cut a pav horizontally into halves. Spread some butter and heat on a hot griddle till golden brown on both sides. Repeat for all pavs and serve with hot misal. 

For Misal :  When some special toppings are added to the Usal prepared above, it is called Misal. Misal can be eaten as a snack by itself or with pavs (buns). Either way, when serving, first add 2 tbsp of hot Usal in the serving bowl. Then add 1 tbsp farsan/ chiwda. For the next layer, add 1 & 1/2 tsp finely chopped onion, and 1 & 1/2 tsp finely chopped tomatoes. Now add 1 & 1/2 tsp Sweet and Sour Tamarind Chutney and 1 & 1/2 tsp Coriander chutney. Then add 2 tbsp usal again. Now again add 1 tbsp of farsan and serve immediately with hot pavs.