How to make 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.
Main Ingredients : Sprouted moth (अंकुरित मोठ), Goda masala (गोड़ा मसाला)
Cuisine : Maharashtrian
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Sai Bhaji. Methi Paneer Bhurjee Aviyal- Sk Khazana Chakvatachi Bhaji
Puneri Missal- Sk Khazana Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Prep Time : 11-15 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Puneri Missal- Sk Khazana Recipe
Sprouted moth (matki) 1 cup
Goda masala 2 teaspoons
Oil 3 tablespoons + 1 teaspoon
Mustard seeds 1 teaspoon
Asafoetida (hing) 1/4 teaspoon
Onion finely chopped 1 large
Ginger-garlic paste 1 tablespoon
Turmeric powder 1/4 teaspoon
Red chilli powder 1 1/2 teaspoons
Curry leaves 7-8
Salt to taste
For Batata Bhaji
Potatoes boiled and peeled 3 medium
Oil 2 tablespoons
Mustard seeds 1 teaspoon
Asafoetida (hing) a pinch
Curry leaves 8-10
Crushed ginger-garlic-green chilli 2 teaspoons
Turmeric powder 1/4 teaspoon
Salt to taste
Fresh coriander leaves chopped 1 tablespoon
Sev chivda to serve
Onion chopped to serve
Lemon wedges to serve
Pav to serve
Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Add 3 cups hot water and mix well. Cover and cook on medium heat till the sprouts are ½ cooked.
Step 5
Meanwhile to make the batata bhaji, heat oil in another non-stick pan, add mustard seeds and let them splutter.
Step 6
Add asafoetida, curry leaves and crushed ginger-garlic-green chilli and sauté till raw smells go away.
Step 7
Reduce the heat, mash potatoes roughly and add.
Step 8
Add turmeric powder and salt and mix well. Sprinkle a little water and mix. Add coriander leaves and mix well.
Step 9
Cover and cook for 5-6 minutes. Switch the heat off and set aside.
Step 10
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.
Step 11
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.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
