Preparation Time: 15-45 minutes
Wash the sprouts thoroughly and cook them in a pressure cooker with a little salt and water for 2-3 whistles. Alternatively, you can boil them in a pot until tender.
Heat oil in a large pan. Add mustard seeds and cumin seeds, and allow them to crackle. Add asafoetida and slit green chilies, and sauté for a minute. Add finely chopped onions and cook until golden brown. Add ginger-garlic paste and cook for another 2 minutes. Add chopped tomatoes, turmeric powder, and red chili powder. Cook until the tomatoes soften. Add the boiled sprouts, misal masala (or garam masala), coriander powder, and salt. Mix well. Add water to achieve the desired consistency and let it simmer for 10-15 minutes on low heat.
In a separate pan, heat oil. Add mustard and cumin seeds, let them crackle. Add chopped onions and sauté until golden Add tomato puree, red chili powder, turmeric, garam masala, and salt. Cook until the oil separates. Add water to make a thin gravy and bring it to a boil. Set aside.
Heat a pan or tawa and toast the pav with a little butter or oil until golden brown on both sides. In a bowl, first pour the misal curry. Add a spoonful of the spicy kat gravy on top. Garnish with farsan/sev, chopped onions, coriander leaves, and a squeeze of lemon. Serve with toasted pav on the side. Enjoy your spicy and tangy Misal Pav!.
