Misal pav

Method

1. 1 Soak moth beans for 8 hours, then wrap them in a damp cloth overnight to sprout, and boil them for 20 minutes until tender.
2. 2 Toast the grated coconut with half an onion until golden brown, then blend it with ginger and garlic to make kat sauce.
3. 3 Sauté the remaining onions, then add the tomatoes, chili powder, turmeric, and garam masala, stir-fry for 5 minutes, then add the blended sauce.
4. 4 Add the beans and the boiling water, season with salt, and simmer over low heat for 20 minutes until a layer of red chili oil appears on the surface.
5. 5 Scoop into a bowl, sprinkle with sesame seeds, raw onions and cilantro, squeeze in some lemon juice, and serve with buttered toast.

With an appliance

• Pressure cooker 45 min

  Replace the bean boiling step in step 1: cook sprouted beans under low pressure for 5 minutes, then quickly release the pressure to soften the beans without making them mushy. Replace step 4 with high pressure for 6 minutes, release naturally for 8 minutes, then open the lid and season again.