To prepare misal pav, start by preparing the tari or the sprouts curry.

To prepare the fresh masala for the curry, heat oil in a saute pan and add all the ingredients for the spice mix. Fry on a medium flame for 10-12 minutes until the coconut has turned golden brown and the spices are aromatic. Allow this to cool slightly. Transfer into a food processor or mixer jar and finely grind it.

I follow the easy one pot method of sautéing the masala and cooking the sprouts in the pressure pan itself. Use a big sized pressure cooker or pressure pan (~6-7 litre) for the quantities in this recipe.

Heat the 2 tablespoons oil in the pressure cooker / pan. Sprinkle asafoetida. Add the cumin seeds and fry until they splutter.

Fry the finely chopped onions for 5-6 minutes until lightly caramelised. Add the prepared masala and fry for another 3-4 minutes. Combine the chopped tomatoes and fry along with the salt for 3-4 minutes.

Add the turmeric, sprouts, red chilli powder. Fry for 2-3 minutes until well combined. 
Bring a litre of water on the side in the meanwhile.

Add the hot water ~4 cups. Shut the cooker lid with the weight plugged in. Allow for 2 whistles on a high flame. Keep the flame on sim (lowest setting) for another 4-5 minutes and switch off the flame.

Open cooker when pressure subsides. Remove into a serving pot and garnish with coriander.

To serve, keep two pieces of pav in a dish. Ladle hot misal in a bowl. Top with farsaan, sliced raw onions and some more fresh coriander along with