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 Advertisment 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