Missal is a household dish in every Maharashtrian home. But this dish has slowly gained popularity with other masses also. My personal favourite but less spicy. Kolhapuri Missal is said to be authentic missal but one should be read the hotness that dish has. Whenever I bring sprouted matki from the market without another doubt the dish in my mind is always Missal.
I have made this missal with just one tablespoon of oil whereas ideally missal is made with a good amount of oil to enhance the taste but believe me, one tablespoon of oil didn't make much of difference and we enjoyed it like every time we do.
Recipe for missal is here as follows:
INGREDIENTS:
1/4th cup matki (moth beans)
2 onion finely chopped
1 tomato finely chopped
1 tablespoon coconut grated
1 tablespoon Kashmiri red chilly powder
1/2 teaspoon ginger garlic paste
1 tablespoon oil
1/4 teaspoon mustard seeds
1/4 teaspoon jeera
3-4 curry leaves
pinch of hing
1 packet of 10gm readymade missal masala
2 tablespoon jaggery (optional)
2 tablespoon tamarind paste (optional)
4 cups water (warm)
salt to taste
1 small packet of farsan of your choice
2-3 tablespoon curd
METHOD:
1. Dry roast the grated coconut and grind to a fine paste with a little water if required.
2. Heat oil and add mustard seeds,jeera, hing and curry leaves. Let them splutter.
3. When they splutter add onions and saute for 2-3 minutes.
4. Add coconut paste and ginger garlic paste. Saute on low flame for another 4-5 minute or until oil starts to ooze out.
5. Add tomatoes and keep sauteing for 2-3 minutes. Add readymade missal masala , kashmiri red chilly powder.
6. Add matki and saute for 1-2 minutes on low flame. Add water and bring to a boil.
7. Add jaggery, tamarind paste and salt as required. Cover and cook for another 10-12 minutes on very low flame.
SERVING:
While serving in a bowl first place missal over that add farsan,dahi and chopped onions and coriander and serve with pav.
TIP:
1. You can serve this missal with poha and potato subzi.
P.S. This is not an authentic recipe of Missal but I guarantee you flavours and a mouthwatering dish.
I have made this missal with just one tablespoon of oil whereas ideally missal is made with a good amount of oil to enhance the taste but believe me, one tablespoon of oil didn't make much of difference and we enjoyed it like every time we do.
Recipe for missal is here as follows:
INGREDIENTS:
1/4th cup matki (moth beans)
2 onion finely chopped
1 tomato finely chopped
1 tablespoon coconut grated
1 tablespoon Kashmiri red chilly powder
1/2 teaspoon ginger garlic paste
1 tablespoon oil
1/4 teaspoon mustard seeds
1/4 teaspoon jeera
3-4 curry leaves
pinch of hing
1 packet of 10gm readymade missal masala
2 tablespoon jaggery (optional)
2 tablespoon tamarind paste (optional)
4 cups water (warm)
salt to taste
1 small packet of farsan of your choice
2-3 tablespoon curd
METHOD:
1. Dry roast the grated coconut and grind to a fine paste with a little water if required.
2. Heat oil and add mustard seeds,jeera, hing and curry leaves. Let them splutter.
3. When they splutter add onions and saute for 2-3 minutes.
4. Add coconut paste and ginger garlic paste. Saute on low flame for another 4-5 minute or until oil starts to ooze out.
5. Add tomatoes and keep sauteing for 2-3 minutes. Add readymade missal masala , kashmiri red chilly powder.
6. Add matki and saute for 1-2 minutes on low flame. Add water and bring to a boil.
7. Add jaggery, tamarind paste and salt as required. Cover and cook for another 10-12 minutes on very low flame.
SERVING:
While serving in a bowl first place missal over that add farsan,dahi and chopped onions and coriander and serve with pav.
TIP:
1. You can serve this missal with poha and potato subzi.
P.S. This is not an authentic recipe of Missal but I guarantee you flavours and a mouthwatering dish.
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