Ingredients:

For Usal:

• 1 cup moth

• 1 tsp turmeric powder

• salt as per taste

For Masala:

• 8-10 whole chillies

• 16 garlic pods

• 1 tbsp jeera ( cumin seeds )

• 1 tbsp white til ( seasame seeds )

• 2 tbsp corainder seeds

• 1 cinnamon stick

• 10 cloves

• 1/2 tbsp whole pepper

• 1 star anise

• 1/4 cup desiccated coconut

• 1/2 tbsp sauf ( fennel seeds)

For Usal Masala :

• boiled moth

• 1 tsp jeera (cumin seeds)

• 1 tsp mustard seeds

• 1 chopped oinon

• 1 chopped tomato

• 1 tsp chopped ginger

• 1 tsp chopped curry leaves

• some chopped coriander leaves

• 1/4 cup ground masala

For Rassa and Kat :

• moth residue water + 1 cup water

• 1 big chopped onion

• 1 big chopped tomato

• 1 tsp chopped ginger

• 1/2 tbsp chopped garlic

• 1 tbsp chopped corainder leaves

• some curry leaves

• 1 tsp jeera ( cumin seeds)

• 1 tsp mustard seeds

• 1 tbsp jaggery

• 3/4 cup ground masala

For assembling:

• 2 onions finely chopped

• 1 packet sev mixture (see below image)

• rassa

• kat

• usal

• 1-2 green chillies

• some chopped coriander leaves

• 14 nos Pav

Method:

1. Clean, wash and soak the moth in 4 cups water for 7-8 hours or overnight. Drain out all the water from the moth and tie it in a cloth. Keep in a warm place overnight. Once the moth is sprouted take a pressure cooker add the sprouted moth, turmeric, salt and 2 cups water. Cook upto 1-2 whistles. Open the cooker and drain all the water. Keep the water aside for future use. Do not overcook the moth.

2. Dry roast all the masala ingredients on low flame for a minute or two. Allow it to cool.

3. In a grinder grind the masala into a fine powder. Keep aside.

4. To prepare Usal: In pan heat 1 tbsp oil add the jeera and mustard when it splutters add the ginger, curry leaves and onions. Cook till soft and translucent. Then add the chopped tomatoes. Cover and cook till soft then add the masala powder saute for a few seconds , add the cooked moth. Mix very lightly on low flame for a minute. Remove from flame and keep aside. Usal is ready.

5. To prepare Rassa and Kat : In a pan heat 1/4 cup oil add the jeera and mustard seeds when it splutters add the garlic, ginger and curry leaves saute for a second then add the onions and green chillies. Cook till soft then add the tomatoes and cook til oil is seen on the top. Add the masala powder and cook again for a few seconds on low flame. Add the jaggery and all the water left from the moth . Cover and cook till oil floats on the top. Switch off the flame. Remove all the oil from the top in a separate vessel. This is the kat keep aside. The gravy left is the Rassa.

6. In a deep plate or bowl place some moth then pour some rassa on it , sprinkle some onions , sev mixture, green chillies and coriander leaves. Top it with 2-3 spoons of kat and sever this delicious Misal with pav.

Enjoy!!!