Puneri Missal- Sk Khazana Missal is made almost all over Maharashtra and enjoyed as a meal especially by the labour class This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 04 May 2020 in Recipes Course New Update Main Ingredients Sprouted moth, Goda masala Cuisine Maharashtrian Course Main Course Vegetarian Prep Time 11-15 minutes Cook time 26-30 minutes Serve 4 Taste Spicy Level of Cooking Easy Others Veg Ingredients list for Puneri Missal- Sk Khazana 1 cup Sprouted moth (matki) 2 teaspoons Goda masala Oil 3 tablespoons + 1 teaspoon 1 teaspoon Mustard seeds 1/4 teaspoon Asafoetida (hing) 1 large Onion finely chopped 1 tablespoon Ginger-garlic paste 1/4 teaspoon Turmeric powder 1 1/2 teaspoons Red chilli powder 7-8 Curry leaves to taste Salt For Batata Bhaji 3 medium Potatoes boiled and peeled 2 tablespoons Oil 1 teaspoon Mustard seeds a pinch Asafoetida (hing) 8-10 Curry leaves 2 teaspoons Crushed ginger-garlic-green chilli 1/4 teaspoon Turmeric powder to taste Salt 1 tablespoon Fresh coriander leaves chopped to serve Sev chivda to serve Onion chopped to serve Lemon wedges to serve Pav Method To make missal, heat 3 tbsps oil in a non-stick pan, add mustard seeds and let them splutter. Add asafoetida and onion, mix and sauté till onion turns a light golden brown. Add ginger-garlic paste and sauté for 1-2 minutes or till the raw smell goes away. Add turmeric powder and red chilli powder, mix well and sauté for 1-2 minutes. Add goda masala and mix. Add matki and mix well. Slide the matki to one side of the pan, add a little oil and add curry leaves to it. When they are well sautéed mix them with the matki. Add 3 cups hot water and mix well. Cover and cook on medium heat till the sprouts are ½ cooked. Meanwhile to make the batata bhaji, heat oil in another non-stick pan, add mustard seeds and let them splutter. Add asafoetida, curry leaves and crushed ginger-garlic-green chilli and sauté till raw smells go away. Reduce the heat, mash potatoes roughly and add. Add turmeric powder and salt and mix well. Sprinkle a little water and mix. Add coriander leaves and mix well. Cover and cook for 5-6 minutes. Switch the heat off and set aside. Add salt to the sprouts mixture and mix. Add 1 cup hot water and mix well, cover and cook for 7-8 minutes or till matki is cooked completely. For serving, place a portion of the batata bhaji on a serving plate, pour the missal on it. Top with sev chivda and serve hot with onion, lemon wedge and pav. #Asafoetida #Curry leaves #Fresh coriander leaves #Ginger-garlic paste #Goda masala #Lemon wedges #Mustard seeds #Oil #Onion #Pav #Potatoes #Red chilli powder #Salt #Sprouted moth #Turmeric powder Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article