Dahi Missal - SK Khazana

Ingredients list for Dahi Missal - SK Khazana

• Missal
• 1 1/2 cups Moth sprouted
• as required Yogurt (dahi)
• 2 tablespoons Oil
• 1 teaspoon Mustard seeds
• 8-10 Curry leaves
• 1/4 teaspoon Asafoetida (hing)
• 2 + For topping Medium onions finely chopped
• 1 tablespoon Ginger-garlic paste
• 1/4 teaspoon Turmeric powder
• 1 1/2 teaspoons Red chilli powder
• 1 tablespoon Goda masala
• to taste Salt
• to serve Farsan
• for garnish Fresh coriander leaves finely chopped
• to serve Lemon wedges
• Poha
• 1 cup Thick pressed rice (jada poha)
• 2 tablespoons Oil
• 1/2 teaspoon Mustard seeds
• 1/2 teaspoon Cumin seeds
• 8-10 Curry leaves
• 1-2 Green chillies finely chopped
• 1 Medium onion finely chopped
• 1/4 teaspoon Asafoetida (hing)
• to taste Salt
• 1 teaspoon Sugar
• 1/4 teaspoon Turmeric powder
• 2 tablespoons Fresh coriander leaves finely chopped

Method

1. To prepare missal, heat oil in a deep non-stick pan. Add mustard seeds and let it splutter.
2. Add curry leaves and when they crackle, add asafeotida and sauté. Add onions, mix, cover and cook till the onions become light brown.
3. To prepare poha, put pressed rice in a bowl. Add some water, wash and drain the excess water. Set aside to soak.
4. Add ginger-garlic paste to the onion mixture and sauté for 1 minute. Add turmeric powder, chilli powder, goda masala, moth sprouts and salt, mix and cook for 1-2 minutes.
5. Add 2½ cups water, mix, cover and cook on low heat for 5-6 minutes.
6. Heat 2 tbsps oil in another non-stick pan, add mustard seeds and cumin seeds. When the seeds splutter, add curry leaves, green chillies, onion and asafoetida, mix, cover and cook till onion turns translucent.
7. Add salt and sugar to soaked pressed rice and mix well.
8. Add turmeric powder to cooked onion mixture, mix and cook for 1 minute. Add pressed rice mixture and coriander leaves, mix, cover and cook on low heat for 2-3 minutes.
9. Put the missal in a serving bowl. Put some poha over it and top with some onion and farsan. Put some yogurt over the farsan and garnish with coriander leaves.
10. Keep a lemon wedge at the side and serve immediately.