In a pan, add 1 tsp. Jeera or Cumin Seeds, 1 tbsp. Saunf or Fennel Seeds, 2 tbsp. of Coriander Seeds, 2 tbsp. of White Sesame Seeds, 6 Cloves, 2 pods of Cardamom and 1 inch of Cinnamon stick. Roast these for 30 secs on low flame.

Now add ¼ cup of dried coconut, 1 tbsp. of Poppy Seeds, 8-10 Dried Red Chillies, 9 Cloves of Garlic and 1 inch of Ginger. Dry roast all this for a couple of minutes.

Turn off the flame and let the spices cool down before grinding them.

In a pan, boil 4 cups of water. Once the water comes to a boil, add 1 - 1 ½ cup of Sprouted Matki or Moth Beans, ½ a tsp. of Turmeric Powder, and 1 tsp. of Salt. Cover and cook for 4 to 5 minutes. Once the Matki has come to a boil, turn off the heat.

In a heated pan, add 6 tbsp. of Oil. Once the oil is hot, add 1 tsp. Jeera, ½ a tsp. of Asafoetida and 2 finely chopped Onions.

Once the onions have turned translucent, add 2 finely chopped Tomatoes. Add a pinch of Salt and stir continuously, cooking for a few minutes.

Add ½ a tsp. of Turmeric Powder, 2 tbsp. of Kashmiri Red Chilli Powder, and 5 tbsp. of the Misal Masala. Stir continuously and cook for 3 minutes.

Add 1 ½ tbsp. of Salt and mix.

Add the Matki that was boiled. Let this boil for 5 minutes until the matki is cooked completely and the oil separates from the curry.

Separate the thin spicy oily gravy (Tarri) to be served separately.

Pour the steaming hot Misal into the plate.

Add Farsan Mixture.

Garnish with some chopped Onions and Coriander Leaves.

Serve with Pav or Bread and some Onions.