Misal Pav

Put the sprouted beans in a large pot with 600 ml water, the 1/2 tsp turmeric and 1/2 tsp salt. Cover and simmer over medium heat until the beans are tender but still hold their shape, about 20 minutes. Do not drain; the cooking water goes into the gravy.

While the beans cook, toast the coriander seeds, cumin, cloves, cinnamon and peppercorns in a dry frying pan over low heat for 1 to 2 minutes until fragrant. Tip them into a bowl.

In the same pan, heat 1 tbsp oil over medium heat. Fry the sliced onions, garlic and ginger, stirring often, until deep golden brown, about 8 minutes. Stir in the coconut for the last minute until lightly toasted.

Cool the onion mixture for 5 minutes, then blend with the toasted spices, chopped tomatoes and 100 ml water into a smooth paste.

Heat the remaining 3 tbsp oil in a wide pot over medium heat. Add the mustard seeds and let them pop, then add the asafoetida, chilli powder and 1 tsp turmeric for a few seconds.

Pour in the blended paste and fry, stirring, until it darkens and oil separates around the edges, about 6 minutes.

Add the tamarind paste, jaggery, garam masala, remaining salt and 500 ml hot water. Simmer uncovered until the gravy (called kat) is thin, glossy and deep red-brown, about 15 minutes. Taste and adjust salt, tamarind and heat.

Spoon the cooked beans with some of their liquid into a serving pot and keep warm. Keep the kat separate so each person can pour over as much as they like.

Split the pav and toast them cut-side down in a hot pan with the butter until golden and lightly crisp, about 1 to 2 minutes.

To serve, ladle the beans into bowls, pour kat over the top, and add a handful of farsan, chopped onion, tomato and coriander. Finish with a squeeze of lemon and serve with the buttered pav straight away so the farsan stays crunchy.