Serves 4-5 people

Ingredients for Usal
3 cups sprouted - Mataki, Moong, Masoor (any one or two or all)
3 medium size Boiled Potatoes (peeled & cut into cubes)
1 tbsp red chilli powder or as per taste.
1 tsp sugar
Salt as per taste
1 tsp chinch/tamarind pulp
3-4 tbsp oil
For Tadka- rai, hing, haldi
Grind to powder -  1tsp Jeera, 2 tsp coriander seeds /dhane, 2 cloves/lavang, 2-3black peppercorn, ¼ inch cinnamon/dalchini piece
Grind to paste - ½ cup chopped onion, 4 garlic cloves, ½ inch ginger piece, 10-15 pudina/mint leaves, ½ or 3/4 cup grated coconut

Other Ingredients for Misal
2 cups Chivada/pharsan
2 cups Shev
1 cup chopped tomato
1 cup finely chopped onion
½ cup chopped  fresh green coriander
1 cup dahi/curd/ plain yogurt (optional)
Slices of bread or Pav

Method for the Usal
1)Pressure Cook the sprouted pulses & potato till tender.
2)Heat oil in a pan or kadai, add rai, when it starts to crackle add hing, haldi.
3)Add ground paste and saute till the oil starts oozing out of the masala; then add red chilli powder, tamarind pulp, sugar, and salt & ground masala powder. Sauté for 2-3 minutes.
4)Add cooked sprouts & potato and add 2-3 cups water.
5)Bring it to a boil, cook on a low flame for 10 minutes.

To Serve the Misal
1)Place a couple of spoonfuls of Usal in a bowl. Top it with a spoonful of chivada/pharsan & shev. Garnish with 1-2 tsp chopped onion, tomato, coriander & fresh curd.
2)Add bread/pav on a side dish. Your Misal Pav is ready to serve.

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