Recipe
Why make it
A Maharashtrian-style breakfast of tender sprouted beans in a spicy coconut and onion gravy, topped with crunchy farsan and served with buttered, toasted pav. Filling, bold and easy to build in layers.
Serves 4
+ 20 more in the full recipe
Step 1 of 10
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…
Step 2 of 10
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.
Step 3 of 10
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.
Step 4 of 10
Cool the onion mixture for 5 minutes, then blend with the toasted spices, chopped tomatoes and 100 ml water into a smooth paste.
Step 5 of 10
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.
The last 5 steps are in the full recipe.
Cook’s tip
Add the farsan only at the moment of serving; it goes soft within a couple of minutes in hot gravy.
Ready to cook?
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