How to make Puneri Missal- Sk Khazana -

Missal is made almost all over Maharashtra and enjoyed as a meal especially by the labour class

Sanjeev Kapoor

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

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


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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MasterChef Sanjeev Kapoor

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 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.