Indian Misal Pav with Sprouts

Ingredients

• 3 cups mixed bean sprouts
• 6 soft dinner rolls (pav)
• 4 tbsp neutral oil, divided
• 2 large onions, finely diced
• 1/2 cup grated coconut
• 5 garlic cloves and 1 tbsp grated ginger
• 2 tbsp misal or goda masala, or garam masala
• 1 tbsp chili powder
• 1 tsp ground turmeric
• 2 ripe tomatoes, diced
• 1 1/2 cups sev or crisp fried noodles
• 1 small red onion, finely diced, to serve
• 1/4 cup chopped cilantro
• 2 limes, cut into wedges
• Salt

Steps

1. Simmer the sprouts in salted water for 12 to 15 minutes, until tender but still holding their shape, then drain and reserve the cooking water.
2. Toast the grated coconut in a dry pan over medium heat for 4 to 5 minutes, stirring constantly, until deep golden. Watch it every second, as it burns in an instant.
3. Heat 2 tablespoons of the oil and cook one of the diced onions for 10 minutes, until deep brown, then add the garlic and ginger for 1 minute.
4. Blend the toasted coconut, the browned onion mixture, and 1/2 cup water into a dark, smooth paste.
5. Heat the remaining oil in a pot, add the second onion and cook for 8 minutes, then the masala, chili powder, and turmeric for 1 minute, then the tomatoes for 6 minutes.
6. Add the coconut paste and fry for 5 minutes, stirring, until it darkens and a layer of red oil rises to the surface. That floating spiced oil is the kat, and it is the whole point of misal.
7. Add the sprouts and 2 cups of the reserved cooking water and simmer for 15 minutes. Season well.
8. Ladle into bowls, top with the sev, raw onion, and cilantro at the very last moment so the sev stays crisp, and serve with the pav and lime wedges.

Allergen note: Contains gluten and coconut.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.