How to make Dahi Missal - SK Khazana -
A delicious and wholesome snack which is a favourite of the Maharashtrians
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Missal, Moth
Cuisine : Maharashtrian
Course : Snacks and Starters
You can also find more Snacks and Starters recipes like Steamed Dosa Dosa Recipe - SK Khazana Open Cheese Samosa Stuffed Dahi Vada
Dahi 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 : 16-20 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Dahi Missal - SK Khazana Recipe
Missal
Moth sprouted 1 1/2 cups
Yogurt (dahi) as required
Oil 2 tablespoons
Mustard seeds 1 teaspoon
Curry leaves 8-10
Asafoetida (hing) 1/4 teaspoon
Medium onions finely chopped 2 + For topping
Ginger-garlic paste 1 tablespoon
Turmeric powder 1/4 teaspoon
Red chilli powder 1 1/2 teaspoons
Goda masala 1 tablespoon
Salt to taste
Farsan to serve
Fresh coriander leaves finely chopped for garnish
Lemon wedges to serve
Poha
Thick pressed rice (jada poha) 1 cup
Oil 2 tablespoons
Mustard seeds 1/2 teaspoon
Cumin seeds 1/2 teaspoon
Curry leaves 8-10
Green chillies finely chopped 1-2
Medium onion finely chopped 1
Asafoetida (hing) 1/4 teaspoon
Salt to taste
Sugar 1 teaspoon
Turmeric powder 1/4 teaspoon
Fresh coriander leaves finely chopped 2 tablespoons
Method
Step 1
To prepare missal, heat oil in a deep non-stick pan. Add mustard seeds and let it splutter.
Step 2
Add curry leaves and when they crackle, add asafeotida and sauté. Add onions, mix, cover and cook till the onions become light brown.
Step 3
To prepare poha, put pressed rice in a bowl. Add some water, wash and drain the excess water. Set aside to soak.
Step 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.
Step 5
Add 2½ cups water, mix, cover and cook on low heat for 5-6 minutes.
Step 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.
Step 7
Add salt and sugar to soaked pressed rice and mix well.
Step 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.
Step 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.
Step 10
Keep a lemon wedge at the side and serve immediately.
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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.
