Wholesome and tasty sprouts are cooked with tangy tomatoes and pungent onions and served with ladi pav. MISSAL PAVIngredients1½ cups moth sprouts 8 pav2 medium onions6-8 tablespoons oil1 teaspoon mustard seeds ¼ teaspoon asafoetida (hing)8-10 curry leaves½ teaspoon turmeric powder1 tablespoon ginger-garlic paste 3 teaspoon red chilli powder1 tablespoon goda masalaSalt to taste 4-5 fresh coriander sprigs½ lemon Farsanas requiredMethod1. Peel and finely chop onions.2. Heat 3-4 tablespoons oil in a deep non-stick pan. Add mustard seeds and let it splutter. Add asafoetida and curry leaves and let curry leaves crackle. 3. Add ½ of chopped onion, reserving the remaining or topping and sauté till translucent. Add turmeric powder and ginger-garlic paste and sauté for 1 minute. 4. Add 1 teaspoon chilli powder and sauté. Add goda masala and mix. Add moth sprouts and salt and mix well. 5. Add 2 cups water, mix, cover and cook on medium heat for 5 minutes. Reduce heat and cook for 10 minutes. 6. To prepare kat, heat remaining oil in a non-stick pan. Add remaining chilli powder and sauté for 30 seconds. Add salt and ¾ cup water, swirl and cook till mixture boils. Transfer in a bowl.7. Finely chop coriander sprigs. Cut lemon into small pieces. Transfer on a plate. 8. Spread some farsan in a serving bowl and put the missal on top. Pour some kat and put some farsan, some reserved chopped onion, chopped coriander leaves and place a lemon pieces on top. 9. Serve hot with pav.Click to Subscribe: http://bit.ly/1h0pGXfCookware by : http://www.wonderchef.inFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor