Misal pav

1. Part 1 - Gravy:
Soak either green watana or sprouts overnight.

2. Soak 4-5 mirchi in water for 20 mins

3. Cook the watana or sprouts in a cooker.

4. Take 2 kaju, coconut and blend in Mixer

5. Add mirchi and continue to blend until you get a red thick paste

6. Take Oil - 2-3 spoons in a pan and saute the blended mixture in it.

7. Add water to this and let it boil. This will make the gravy

8. Add the cooked watana or pulses to this gravy and let it cook for some more time.

9. Part 2: Alu Bhaji
Take Boiled potatoes

10. Add tadka of mohri, heeng, ala lasoon, green mirchi, kadipatta and mix it nicely.

11. Part 3: Serving the Misal
Take a little bit of bhaji in a bowl, add the gravy to it, keep finely chopped onions and a lime quarter in the plate.

12. Serve it with pavs or brown bread