Rinse half cup matki well and soak them in enough water for 8 hours. After 8 hours, drain the water completely and wrap them in a clean cloth or add to a box. Cover well and keep it in a dark warm place for 12 to 24 hours to sprout.

Depending on the temperature they will sprout. If the weather is too hot, sprinkle some water on them when the cloth dries up.

Grind together ginger garlic and coconut in a small grinder. Keep this aside.

Heat oil in a pan. Add mustard and cumin seeds. When they splutter add curry leaves.

Saute till the leaves turn crisp. Then stir in hing. Add onions and saute until translucent. Then add ginger garlic coconut paste & saute till it turns aromatic for 2 to 3 minutes.

Add tomatoes and salt. Cook until the tomatoes turn completely mushy and soft.

Add chili powder, misal masala or goda masala & turmeric. Mix and cook until oil begins to separate, just for 2 minutes.

Next add the sprouts and pour water as needed to make the kat or tarry. If you prefer more kat you can pour upto 5 cups like I did. For a less kat, add 3 cups.

Mix everything and bring it to a rolling boil. Reduce to medium heat and cook for 5 minutes till the oil floats on top and the sprouts are cooked, yet firm.

Taste test and add more salt or misal masala or goda masala if needed.

Slice the each pav to 2, keeping one of the sides intact. Spread soft butter on one side and toast them on a pan. Alternately you may place all the buttered pavs on a prepared baking tray and bake for 3 minutes in the top rack. Adjust the time as required, no preheating required.

Transfer misal to 4 serving bowls. Sprinkle lemon juice, onions, coriander leaves and then farsan.

Serve misal pav immediately.