• Take sprouted moth beans or matki and cook in a pressure cooker along with salt, turmeric powder, red chilli powder for two whistle.
• Now heat 1 tablespoon oil in a tadka pan and add curry leaves, mustard seeds and pinch of asafoetida, switch off the heat add ¼ teaspoon garam masala or goda masala to it and pour it over cooked matki. Usal is ready.

To Make Rassa / Kat

• Dry roast 2 tablespoon coriander seeds, black pepper, 5-6 cloves, 1 small cardamom, I inch pc of cinnamon and roast them till fragrant 

  Next add grated dry coconut and roast it till light brown. When it is light brown add chopped onion and cook till onion become soft.
• Then add 1 medium sized chopped tomato and cook till this also softens up.
• Allow the mixture to cool down and blend it in a fine paste.
• Heat 1 tablespoon Oil in a pan, add blended paste and add red chilli powder,  turmeric powder, kala masala/pav bhaji masala and salt to your taste. Cook for 2 more minutes.
• Add 1.5 cups of water and cook for 6-7 minutes on medium low heat
• Finish the kat with chopped coriander leaves and use it to top the usal.



To Serve Misal pav

• Slit the Pav buns and apply some butter as per your liking and warm them over tava, just take care not to overcook them.
• Now in a bowl first add layer of Usal (moth bean preparation , add second layer of kat and top it with chopped onion, coriander leaves and farsan.
• Scoop up the misal with soft buttered pav and enjoy !