Egg Misal Pav

Instructions

1. 1

   Cook Sprouts and Eggs

   • In a pressure cooker, combine the sprouted moth beans, 1/4 tsp of the turmeric powder, 1/2 tsp of the salt, and 2 cups of water.
   • Secure the lid and pressure cook on medium heat for 2 whistles, approximately 10-12 minutes. Allow the pressure to release naturally.
   • While the sprouts cook, place the 4 eggs in a separate saucepan, cover with water, and bring to a boil. Cook for 10-12 minutes for hard-boiled eggs. Drain, cool in cold water, then peel and slice or grate them.
2. 2

   Prepare the Misal Base (Usal)

   • Heat 3 tbsp of oil in a large, heavy-bottomed pot (kadai) over medium heat.
   • Add the 2 chopped onions and sauté for 7-8 minutes until they turn soft and golden brown.
   • Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
   • Stir in the chopped tomatoes and cook for 6-7 minutes, until they break down and oil begins to separate from the masala.
   • Add the dry spice powders: remaining turmeric, red chili powder, coriander powder, cumin powder, and 2 tbsp of misal masala. Sauté for 1-2 minutes, stirring constantly, until fragrant. Add a splash of water if the spices stick.
   • Pour in the cooked sprouts along with their cooking water. Mix everything well.
   • Add the tamarind paste, jaggery, and the remaining 1 tsp of salt. Pour in 2 more cups of water. Bring the curry to a boil.
   • Reduce the heat to low, cover, and let it simmer for 12-15 minutes for the flavors to meld together.
3. 3

   Make the Spicy Tarri (Kat)

   • In a small separate pan (tadka pan), heat 1/4 cup of oil over medium-high heat until it is very hot.
   • Add the crushed garlic and sauté for just 10-15 seconds until lightly fragrant.
   • IMPORTANT: Turn off the heat completely. Immediately add the remaining 1 tbsp misal masala and 1 tsp Kashmiri red chili powder to the hot oil. Stir quickly for 5 seconds to prevent burning.
   • Carefully pour in 1.5 cups of hot water. Be cautious as the mixture will splutter intensely.
   • Turn the heat back on to medium. Bring the mixture to a rolling boil, then reduce heat and simmer for 5-7 minutes until a vibrant red layer of oil (the 'tarri') floats on top.
4. 4

   Assemble and Serve

   • To serve, take a deep bowl. First, ladle a generous portion of the misal base (usal with sprouts).
   • Pour a few spoonfuls of the spicy red tarri over the usal. Adjust the amount based on your preferred spice level.
   • Arrange the sliced or grated hard-boiled egg on top.
   • Generously sprinkle with farsan, finely chopped raw onion, and fresh coriander leaves.
   • Serve immediately with a lemon wedge on the side and 2 pavs per person. The pav can be lightly toasted with butter for extra flavor.