In a pan, heat 1 tsp oil. Add bay leaf, cinnamon stick, dry chillies saute for a few secs.
Bay Leaf, 1 Cinnamon Stick(small), 2 tbsp Oil, 2 Dry Red Chillies
Next add coconut slices, saute for a 1-2 mins. Add cumin and coriander seeds. cloves and black peppercorns, saute till it gives the aroma. Keep the flame medium.
1 tsp Cumin Seeds, 2 tsp Coriander Seeds, 3-4 Cloves, 3-4 Black Pepper, ¼ Cup Dry Coconut(grated or sliced)
Now add ginger, garlic, onions saute for another 1-2 min. Add chopped tomatoes and cook till soft and mushy.
2 Tomatoes(Medium), 3-4 Garlic Cloves, Ginger(small)
Cool the masala and grind to a smooth paste. Do not add water while grinding.
Now take pressure cook, and heat remaining 1 tbsp oil.
2 tbsp Oil
Add ½tsp cumin seeds, when seeds crackle, add remaining ¼ Cup onions. Saute till it turns light pink.
1 tsp Cumin Seeds, ¼+¼ Cup Chopped Onions
Add the misal masala paste and cook for another 1 min.
Add turmeric powder, garam masala and kashmiri red chilli powder(optional)
¼ tsp Turmeric Powder, 1 tsp Red Chilli Powder
Next add sprouts and 2 cups water. Add salt mix well and close the lid.
1 Cup Sprouts, Salt
Cook for 2-3 whistles on medium flame.
Let the pressure go off on it's own then open the cooker and check the beans.
Add 1 cup more water for thin consistency curry(rassa/tari) and cook on medium flame till a thin layer of oil floats on top.