Misal is a delicacy from the Central part of India, and is very famous in Mumbai. It is a hot, spicy and pungent curry made with Moong or Mooth Sprouts cooked with onions, garlic, chillies and tomatoes in a gravy. It is served with Coriander/mint chutney, natural yogurt, Bombay mix/Varsaan and with a local bread called as Pav on the side. It is one of the most commonly eaten breakfasts in the central parts of India but it also makes a great anytime snack. This humble dish Misal Pav was awarded the worlds tastiest vegetarian dish from the Foodie hub Global Award of 2015 in London. Its a favourite at our place too. I made it today but instead of white Pav (which tastes awesome) I served it with a brown baguette and R likes to eat it just on its own. Its a single one pot dish and its a great comfort food for a lazy Sunday and pretty nutritious too. After plating it up, it looks very fancy but doest require that much of work though if you have the chutneys ready, before hand. Please don't get overwhelmed by the list of the ingredients, it sure seems long but remember its a one pot meal and that's it. Here is what you will need for the dish. Ingredients: (for 4 people) - 350 gms moong sprouts - 1 large onion, finely chopped - 2-3 cloves of garlic, pressed - 1 green chili, finely chopped - an inch piece of ginger, finely grated - a string of cherry tomatoes, quartered or two big tomatoes, chopped - 2 Tbsp of oil Spices: - 1 tsp of cumin seeds - 1/4 tsp of mustard seeds - pinch of asafetida - salt to taste - 1 tsp of red chili powder - 1/4 tsp of turmeric powder - 1/2 tsp of coriander powder - 1/4 tsp of garam masala - 1 tsp of Chaat masala (if available) - 1/2 tsp of sugar - 1 litre of water Toppings: A bowl mixed of the below ingredients - handful of chopped onions - handful of chopped fresh coriander - handful of chopped tomatoes - 1/2 chopped cucumber - 1/4 seeded green chili to taste Mint Chutney Tamarind Chutney Natural yogurt Varsaan/Sev Method: 1. Take a heavy bottom pan, heat the oil in there and add the asafetida, cumin seeds and mustard seeds. Let them splutter. 2. Reduce the heat, add the onions and let them get golden brown. Now add the garlic, green chilli's and the ginger, Stir it for half a minute. 3. Now add all the dry spices and mix them well. 4. Add the chopped tomatoes and mix it all well. 5. Add half a cup of water and let it come to a boil. 6. Now add the washed sprouts and the remaining water, mix it all well and let it cook covered until the sprouts are al-dente. 7. Close the heat, check the salt and the spices and plate the dish. 8. First put a serving of the sprouts with good amount of soup in it. Top it with Yogurt, chutneys and the crispy Bombay mix/varsaan 9. Enjoy. Toppings are according to choices. Some people like it without yogurt, some with and so on. By adding yogurt the spiciness goes down as the yoghrt neutralises the dish, so if you like it hot then avoid the yogurt in the first serving. I like to have a bit of crunch in my sprouts but if you like it a bit more softer then cook a bit longer. The soupy consistency also entirely depends on your liking, so fix the water content by choice.