Ok, now this one is real easy. All you need to do for this dish is to prepare the gravy.
What you need is:
Bread (Pav of the pavbhaji is a better option)
Pharsan (close to chow chow/mixture)
Some left over bajjis of any vegetable (potato, cauliflower)-the crispier portions of the bajjis are preferred.
If you have some poha with you, (avalakki as in kannada) then its even better.
Wedges of Lemon
Onion finely sliced
Coriander finely sliced
and this Gravy
and how to prepare this Gravy... Here it goes :
Soak 1 cup Moat (serves 3-4) overnight. Drain water and tie it in a muslin cloth for a day. So after about 24 hours, you will have sprouted Moats.
Cook them in a pressure cooker for just about 7-8 minutes, till lightly soft. When you open the lid you will find, most of the moats would have shed their skin. So rinse the same delicately under tap water, so that the Skin can be removed easily, after they all come onto the top. (Make sure you are gentle with it, cause you will lose the sprouts otherwise)
For the Masala, Fry
1/2 cup grated coconut
8-9 dried red chillies
2 tea spoons of coriander, 1 spoon of jeera, 2-3 cloves, 1" cinnamon, 5-6 pods of garlic, 1"ginger piece, 1 spoon turmeric, 2" piece of tamarind, 1/2 spoon of chilli powder (deep red color- this is purely for the color)
Grind the above to a FINE paste.
In a pan, with about 7-8 spoons of oil, add finely chopped onions (1 cup) and this Paste. Add the moats and also add some water to make it a light gravy. Add about 1/2 spoon of chilli powder again, now add the finely chopped coriander leaves. Bring the gravy to a good good boil, till you actually begin to see the oil separate and stay afloat.
Now to assemble the dish :
In a wide dish, add the Moat Gravy, over this, add the poha, bajjis, Onion, and finally the Farsan. Finish it with coriander leaves and a dash of lemon. A bite of pav and a spoonful of Missal... Hmm!!!
