Spicy Misal Pav with Crunchy Farsan

1.Soak the mixed sprouts overnight in water. Drain and set aside.

2.In a large pan, heat the oil over medium heat. Add cumin seeds and let them splutter.

3.Add the finely chopped onions and sauté until they turn golden brown.

4.Stir in the ginger-garlic paste and green chilies, cooking for another minute until fragrant.

5.Add the chopped tomatoes and cook until they soften and the oil starts to separate.

6.Mix in the turmeric powder, red chili powder, and misal masala, stirring well to combine.

7.Add the soaked sprouts and salt, mixing everything together. Pour in enough water to cover the sprouts and bring to a boil.

8.Reduce the heat and let it simmer for about 15-20 minutes, until the sprouts are cooked and the flavors meld together. Adjust the consistency with water if needed.

9.Once cooked, remove from heat and garnish with chopped coriander leaves.

10.To serve, take a pav, slice it in half, and toast it lightly on a pan if desired. Serve the misal hot in a bowl, topped with farsan, and with lemon wedges on the side.