For making usal
Rinse the bean sprouts in water and soak them for 4 hours.
Now drain them and boil in a pressure cooker with cubed potatoes, turmeric powder, salt and one glass of water upto 2 to 3 whistles.
Heat oil in a non-stick pan and add the mustard seeds, cumin seeds and curry leaves and sauté for 30 seconds on a medium flame.
Add the chopped onions and salt, sauté for a minute, add ginger-garlic paste and green chillies, sauté till the raw aroma of ginger-garlic goes away.
Add the remaining turmeric powder, coriander powder, cumin powder, red chilli powder, everest pani puri masala and chat masala.
Mix well and then add the tamarind pulp and bring to a boil.
Now add the pressure cooked bean sprouts and potatoes to the tamarind mixture.
Stir and add 1 cup of water if required.
Check the seasonings and simmer for 5 minutes on a low flame stirring occasionally.
Garnish with coriander leaves, usal is ready
For the misal pav
Meanwhile prepare the toppings for the misal pav.
Serve hot usal in a serving bowl, garnish with chopped onions, green chillies, coriander leaves, drizzle drops of lemon juice and finally top it with farsan or bhujiya.
