Missal pav

1. Rinse the matki 2. Pressure cook it with turmeric and salt (3 whistles) 3. Soak tamarind beforehand squeeze and keep the imli paani aside 4. Heat oil in the pan. 5. Add mustard and cumin. Let them sizzle 6. Add chopped onions and fry until translucent. 7. Add the kadi patta leaves 8. Add ginger garlic paste and fry till the raw smell goes away. 9. Add the finely chopped chillies 10. Add the imli paani 11. Add the turmeric, chilly pwd, jeera pwd, dhaniya pwd, goda masala 12. Cool well for 12 mins approx. 13. add little water if you feel the masala is sticking to the pan. 14. Add the boiled matki 15. Let it cook for 5 to 7 mins. 16. Add water as desired and bring to boil till the oil forms a layer on top. 17. Switch off gas and garnish with chopped coriander and cover. To serve 1. Add the cooked Misal to a bowl. 2. Add farsaan mix 3. Top with finely chopped onions and garnish with lime and coriander. 4. Serve with pav