The first time graphic designer Sheetal Zambre tasted misal pav at a city eatery, she was surprised to see vatana or dried white peas dunked in the fiery red curry. Having grown up in Nashik, a city dotted with 250 misal-serving establishments, she was accustomed to having it the 'original' way — with matki (moth beans). It took a few more visits to other eateries to realise that this is the norm in the metro.

"I asked a couple of owners why they don't serve it with matki, and I was told it's cumbersome," she says. They had their reasons. As a rule, moth beans need to be sorted, washed, and then soaked in water for six to eight hours. Subsequently, the soaked beans have to be hung in a muslin cloth for 10-12 hours until you see the sprouts coming out. It's nearly a three-day process. "If I ever opened a restaurant, I would make it with matki, I thought to myself at the time," she says.