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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.

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Puneri Missal- Sk Khazana

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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

  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.
  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.
  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.
  4. Add 3 cups hot water and mix well. Cover and cook on medium heat till the sprouts are ½ cooked.
  5. Meanwhile to make the batata bhaji, heat oil in another non-stick pan, add mustard seeds and let them splutter.
  6. Add asafoetida, curry leaves and crushed ginger-garlic-green chilli and sauté till raw smells go away.
  7. Reduce the heat, mash potatoes roughly and add.
  8. Add turmeric powder and salt and mix well. Sprinkle a little water and mix. Add coriander leaves and mix well.
  9. Cover and cook for 5-6 minutes. Switch the heat off and set aside.
  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.
  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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