Misal Pav

Ingredients

• •Sprouted lentils
• •Spicy gravy
• •Bread rolls

Steps

1. 1Soak whole moong beans overnight, then drain and let them sprout for a day or two in a warm, covered spot until small tails appear.
2. 2Boil the sprouted lentils in salted water until just tender but not mushy, then drain and set aside.
3. 3Prepare the spicy rassa by grinding onion, garlic, coconut, and a blend of dried red chilies into a smooth paste, then cooking it in oil with additional spices for 10 to 12 minutes until deeply red and fragrant.
4. 4Add the boiled sprouts to the rassa along with enough water to make a thin, spicy gravy, and simmer for another 10 minutes so the flavors combine.
5. 5Split and lightly toast the bread rolls on a griddle with a little butter until warm and slightly crisp on the surface.
6. 6To assemble, place a portion of farsan, or crunchy mixed snacks, in a bowl and ladle the hot sprouted-lentil rassa generously over it.
7. 7Top with chopped raw onion, fresh coriander, and a squeeze of lime.
8. 8Serve immediately alongside the toasted bread rolls so the farsan stays crunchy against the hot gravy.