• Blend tomato, chilies, ginger, garlic, and coconut in a blender to make a smooth paste.
• Set the Instant Pot to saute mode and heat oil. Add mustard seeds and allow them to pop. This may take 2 to 3 minutes. Add hing, turmeric, curry leaves, ¼ cup cilantro, and onions. Saute until the onions start to turn translucent, it may take around 3 to 4 minutes. Cook covered to speed up the process.
• Add the spice paste and saute for another minute. Add red chili powder, ground coriander, garam masala, ground cumin, and salt. Mix well. Add sprouted beans and mix well. Add water and give a quick stir. Secure the Instant Pot with the pressure valve to sealing. Pressure Cook (Hi) for 5 minutes followed by 10-minute natural pressure release.
• Release the remaining pressure by turning the pressure release valve to venting. Open the lid and give a quick stir. Garnish with remaining cilantro.

To Serve Misal Pav:

• Heat a nonstick griddle or pan. Lightly spread butter or ghee on each half of the bun/pav and place on the griddle. Cook until they are hot to touch. Serve hot pav alongside the misal topped with farsan, red onions, and cilantro. You can also serve the toppings on the side so that the farsan stays crunchy. I also like to serve plain yogurt on the side along with lemon wedges. 

PRO Tips

• Vadilal brand frozen sprouted moth beans are available in most Indian grocery stores. They come in handy when you do not have time to sprout the matki at home 
• The traditional Misal recipe has lots of thin gravy also known as “rassa” or "kat" which is used to drench in the soft pillowy pav for each bite. Add more or less water depending on how much gravy you like. You can always add more hot water after the pressure cooking cycle has completed to thin out the gravy. Many people love a thin layer of oil known as “Tarri” or “Tavang” on the gravy. Oil called for in this recipe is on the medium side, but feel free to add more or less. Adding more oil will have a layer of the “tarri” to the final dish.
• I love using my mom’s garam masala in this recipe and I use 2 tablespoons in this recipe. Any Garam masala will work in this recipe, start with 1 teaspoon and adjust as per your taste. You can also use store-bought Misal Masala, start with 1 tablespoon as it tends to be on the spicier side, and add more as needed.