Misal Pav

Rinse the sprouted moth beans thoroughly. In a pressure cooker, add the sprouted moth beans with 200 grams of water and a pinch of salt. Cook for 2-3 whistles until tender but not mushy. Set aside.

Heat the cooking oil in a large pot or kadai over medium heat. Once hot, add the mustard seeds and let them splutter. Then add the cumin seeds, asafoetida, and curry leaves. Sauté for a few seconds until fragrant.

Add the finely chopped onion and sauté until it turns golden brown, about 7-10 minutes.