Pressure cook mung bean sprouts and chopped potatoes in a pressure cooker with some water (about 1 inch above the mixture) for 2 to 3 whistles (or about 3 minutes on low after the first whistle).
Let the pressure drop naturally.
TO MAKE THE MISAL PASTE:
In a small saucepan, heat oil and once the oil is hot, add the spices; cloves, cumin and cinnamon.
Fry on medium heat for a few seconds.
Tip in the grated coconut and fry until they turn light golden brown.
Add the chopped onions and fry again until the onions turn slightly soft.
Stir in ginger and garlic and saute for a few more minutes.
Add the spice powders: Kashmiri chilli powder, Pav Bhaji masala powder and garam masala powder. Mix well.
Tip in the chopped tomatoes with about ¼ tsp salt and cook for a few minutes until the tomatoes release a bit of water and turn soft and mushy.
Remove from heat and let cool and once cool, blend to a fine paste.
TO MAKE MUNG BEAN SPROUTS MISAL PAV:
Heat oil in a saucepan. Once the oil is hot, add mustard seeds.
Once the seeds splutter and crackle, add curry leaves, cumin powder, haldi, chilli powder and coriander powders and sauté for a few seconds, taking care not to burn them.
Tip in the blended misal paste and fry on medium heat until you see oil separating from the sides; an indication all the spices have fried well.
Add the cooked sprouts and potatoes mixture along with the water and mix to combine.
Stir in salt to taste and about 1 tablespoon jaggery powder (or to taste) and mix well.
Cover and cook on medium heat for about 5 minutes to allow all the flavors to blend well.
Adjust the consistency of the missal to medium thickness; neither too watery, nor too thick.
Garnish with freshly chopped coriander leaves.
Serve hot topped with onions, tomatoes, sev, boondi etc. along with a squeeze of lime in individual serving dishes along with pav buns.
Enjoy and Happy Cooking!
Notes:
You can use any type of sprouts (or a mix) to make this chatpata missal pav.
Adjust spices according to taste.
Can be served with plain bread slices, toasted or untoasted.
