Fiery Maharashtrian Misal Pav

Pressure cook the sprouted moth beans with salt and turmeric and enough water to cover them by 1 inch. Cook for 3-4 whistles until tender but not mushy. Reserve the cooking liquid.

For the spice paste (tarri), dry roast the coriander seeds, cumin seeds, peppercorns, and dried red chilies in a small pan until fragrant, about 2 minutes. Let them cool, then grind with the grated coconut and a splash of water into a smooth paste.

Heat oil in a heavy pan over medium heat. Add the diced onion and cook until golden brown, about 6-7 minutes.

Add ginger-garlic paste and cook for 2 minutes. Add the tomato puree, misal masala, red chili powder, and salt. Cook until the oil separates, about 5 minutes.

Add the ground coconut-spice paste and cook for 3-4 minutes, stirring frequently.

Add the cooked moth beans with their cooking liquid, tamarind paste, and jaggery. Add more water to achieve a slightly soupy consistency. Simmer for 10-15 minutes until the flavors meld.

Taste and adjust the spice, salt, sweetness, and tang. The rassa should be spicy, slightly sweet, and tangy all at once.

Slit the pav rolls horizontally without cutting all the way through. Toast them on a hot tawa with butter until golden on both sides.

To serve, ladle the misal into bowls. Top generously with farsan or sev, diced raw onion, fresh cilantro, and a generous squeeze of lemon. Serve the buttered pav on the side for dunking.