Misal pav

Step 1: To sprout the beans, rinse 7 oz moth beans (matki) and soak in plenty of water for 8 hours. Drain, tip into a sieve or tie in a damp muslin cloth, cover and leave in a warm place for 24–36 hours, rinsing once or twice a day, until most have 5 mm tails. Short sprouts taste nuttier; long ones go bitter.

Step 2: For the usal, heat 1 tbsp sunflower or groundnut oil in a pan over a medium heat. Add ½ tsp mustard seeds and, when it crackles, ¼ tsp asafoetida (hing) and ½ tsp ground turmeric. Add the sprouts, 1 ¼ cups water and ¾ tsp salt, cover and simmer for 12–15 minutes, until the sprouts are tender but still whole with a slight bite. Don't pressure cook them to mush.

Step 3: For the masala paste, heat 1 tbsp sunflower or groundnut oil in a frying pan over a medium heat and fry 1 onion for 6–7 minutes until golden-brown. Add 4 tbsp desiccated coconut and stir for 2 minutes until it turns a deep golden colour. Add 6 cloves garlic and ½ oz fresh ginger for 1 minute, then 2 tomatoes for 3 minutes until soft.

Step 4: Cool slightly, then blend to a smooth paste with a splash of water.

Step 5: For the kat, heat 4 tbsp sunflower or groundnut oil in a deep pan over a medium heat. Add 1 tsp cumin seeds and 12 curry leaves; when they sizzle, add the masala paste and fry for 5–6 minutes, stirring, until it darkens and the oil separates. Don't skimp on this frying: under-fried paste gives a raw, flat-tasting kat.

Step 6: Lower the heat, add 1 tbsp Kashmiri chilli powder, 1 tsp hot red chilli powder and 2 tsp goda masala or garam masala and stir for 30 seconds; take care, chilli powder burns quickly in hot oil and turns bitter.

Step 7: Pour in 3 ¼ cups hot water, add 3 kokum petals or tamarind paste, 1 tsp jaggery, 1 tsp salt and 3 tbsp of the cooked sprouts (they thicken it slightly). Simmer uncovered for 10–12 minutes, until the kat is thin but full-bodied and a layer of red oil floats on top.

Step 8: To serve, spoon a ladle of hot usal into each deep bowl and pour over a ladle of kat. Skim some of the red tarri from the top of the kat and spoon it over. Pile on 5 ½ oz farsan (spicy mixed savoury mix), 1 red onion and 4 tbsp fresh coriander, add 1 lemon wedges and serve with 8 pav (soft bread rolls, dairy-free), warmed on a tawa. Keep extra kat at the table for second helpings.