This is how I prepared my home made sprouted moth dal,

Soak it in water for about 8 hrs. (Or overnight)

Drain the water and pat it dry.

Let it sit in colander in dark space for about 24 to 36 hours

After a day you will see small sprouts and it starts to grow gradually. You can leave it up to 2 days and then refrigerate.

I soaked it overnight and let it sit for 8 hours in dark space. I didn’t let it sprout like moth dal. But you can let it sprout like moth dal.

Chop the onions and reserve about ¼ for garnishing.

Similarly chop the cilantro and set aside about 1 tbsp for garnish.

Peel the potato skin and chop them roughly. I microwaved the potatoes and added them to the curry finally.

If you are using tamarind, soak small goose berry sized tamarind in 1 cup of water for 30 minutes and extract the juice and if you are using the paste dilute it in 1 cup of water and set aside.

Pressure cook the sprouted moth dal and white peas along with turmeric powder and 3 cups of water for unto 3 whistles.

Tell it cool and set aside.

Heat the kadai or pressure pan and add oil or ghee.

Once the oil is hot, add the mustard seeds, cumin seeds and curry leaves.

As they start to crackle, add the chopped onions and cook until the onion turns translucent.

Now add the tamarind water and let it simmer for 3 minutes.

At this stage add the salt, sugar, goda masala, cumin powder, coriander masala and red chili powder.

Cook until all the water is evaporated.

Add the pressure cooked dal and I added the cooked potatoes also.

Mix well and check for spice and salt at this level.

Cook until your desired consistency. I let it thicken and simmered it for 10 minutes in low flame.

Finally add the chopped cilantro and the farsan mix.

That’s it. Misal is ready.

Slit the pav buns in to two and slight toast with butter or ghee or oil.

Now add the misal mix and top it up with chopped onions, cilantro and more sev.

That’s it. Enjoy!!!