Wash the Misal mix and then soak in 3-4 cups of water for 6-8 hours.
Drain the water and transfer the soaked Misal mix in a perforated container for sprouting.
Keep the container in a warm place for 24 hours.
The sprouts will come out from the beans.
Transfer the sprouts in a pressure cooker along with potato, 2 teaspoon salt and 3 cups of water.
Pressure cook for 3 whistles on medium heat.
Remove the pressure cooker from heat and let the pressure release.
Heat vegetable oil in a pan.
Once the oil is hot, add mustard seeds and cumin seeds and let them crackle for a few seconds.
Add onion and curry leaves and fry until onion turns slightly browned.
Add ginger garlic paste and fry for 2-3 minutes.
Now add tomato and cook for 2 minutes.
Add coriander powder, turmeric powder, goda masala and red chilli powder and cook for 2-3 minutes.
Add the cooked sprouts and potato along with the water they were cooked in.
Now add more water and salt if required.
Simmer for 10-12 minutes.
Add lemon juice and fresh coriander and mix well.
Top the Misal with onion, tomato, sev mix, coriander and green chilli.
Serve with buttered pav and lemon wedge.
Traditionally, misal is served in a bowl along with cut or the liquid of the curry in another bowl. You can keep adding the cut in your misal as required.Along with it, chopped onion lemon slices and a spicy sev mixture (farsaan) is served on the plate. You can keep adding these things in your misal as you go.The pav is generally not toasted and they are served cold and soft along with the misal.