Misal Pav
Ingredients:
For misal(Usal):
2 cups mixed sprouted - mataki, moong, brown chana, dry green peas, black eye peas(or any 2-3 combination)
2 medium size onions diced
1 medium size tomato diced
1 tsp red chilli powder
1/4 tsp turmeric powder
1/4 tsp mustard seeds
1 pinch asofoetida
1/2 tsp jaggery
Salt as per taste
2-3 tbsp oil

For kut/cut( gravy):
1 small size boiled, peeled and cubed potato
2 onions thinly sliced
2-3 cloves garlic
1/2 inch ginger
1 tbsp kolhapuri masala( or any spicy masala)
1/4 tsp turmeric powder
2-3 dry red chillies
1/2 tsp coriander seeds/ powder
2 tsp dry coconut(khopra - either grated or thinly sliced)
4-5 curry leaves
4-5 tbsp oil
salt as per taste

For Garnishing:
1 cups chivada/ pharsan
1 cups shev
1/2 cup chopped tomato
1/2 cup finely chopped onion
1/4 cup chopped fresh green coriander
1/2 cup curd/ plain yogurt (optional)
Slices of bread or Pav

Method:
For misal(usal): Pressure cook the sprouted mixture & potato separately till tender. Keep aside diced potatoes. Heat oil in a pan/ kadhai, add mustard seeds, asofoetida. Then add onion and cook till they are golden brown. Now add tomatoes chili powder and turmeric powder. Saute till tomatoes are cooked and oil starts oozing out of masala. Add cooked sprout mixture,salt and jaggery, let it boil and cover the pan for 2-4 min on low heat.Remove the pan from stove.
For kut/cut(gravy): Heat griddle. Put dry coconut on hot griddle and roast for 1-2 minute till golden brown. remove it. Now pour 1 tbsp oil on griddle and add sliced onion and roast them till golden brown. Remove from heat. Let it cool. Now grind roasted coconut,onion,masala,turmeric powder, ginger, garlic, coriander seeds and red chilies. Make a fine paste.In another pan/kadhai heat the remaining oil, put curry leaves and masala paste.Saute till the oil starts oozing out of the masala; then add diced potatoes.Sauté for 2-3 minutes. Now add 1-1 1/2 cups water and salt. Bring it to boil, cook on low flame for 8-10 minutes.

Serving Suggestions: Place 1-2 spoonfuls of usal in a bowl. Add 2-3 spoonful of gravy. For Toppings add 1/4 cup chivada/pharsan.Garnish with chopped onion, tomato, coriander, fresh curd and shev.
Serve hot with slice of bread / pav.