Misal Pav

Pressure-cook the sprouts with turmeric, salt and water for one whistle, or simmer until just tender. Keep them firm.

In 1 tsp oil, roast the sliced onion and coconut until deep brown.

Grind the roasted onion and coconut with tomato, garlic and ginger into a smooth paste.

Heat the remaining oil. Crackle the mustard seeds, add curry leaves, then the paste. Fry until the oil separates.

Add misal masala and chilli powder and cook for a minute. Pour in the hot water, add jaggery and salt, and boil to make the kat.

To serve, spoon sprouts into a bowl, ladle over the kat, and top with farsan, onion and coriander. Serve with lemon and pav.