A spicy and flavourful missal recipe!
NIKHARA MISSAL
Ingredients
1½ cups moth (matki) beans sprouts
8 pavs
3½ tbsps oil + for drizzling
1 tsp mustard seeds
8-10 curry leaves
1 medium onion, finely chopped + to serve
A large pinch of asafoetida
½ tsp turmeric powder
2½ tsps red chilli powder
2 tsps goda masala powder
Salt to taste
A few pieces of hot charcoal
Coriander sprig for garnish
Farsan to serve
Lemon wedges to serve
Freshly chopped coriander leaves to serve
Method
1. Heat 1½ tbsps oil in a non-stick deep pan, add mustard seeds and let them splutter.
2. Add curry leaves, onion, ginger-garlic paste, and sauté well. Cook till the onion turns translucent.
3. Add asafoetida and mix well. Cook for 2-3 minutes.
4. Add turmeric powder, 1 tsp red chilli powder, goda masala powder, salt and mix well. Add moth beans sprouts and mix well.
5. Add 2 cups water and mix well. Let the mixture boil, cover and cook for 8-10 minutes.
6. For kat, heat remaining oil in a non-stick shallow pan, add remaining red chilli powder, mix well. Add salt and 2 cups water and let it come to a boil. Take it off the heat.
7. For serving, transfer the prepared missal in a serving bowl. Add a portion of farsan, place a small stainless bowl with hot charcoal in the centre of the serving bowl.
8. Drizzle a little oil and cover. Transfer to a serving place, remove the lid and discard the bowl with charcoal.
9. Pour the prepared kat and garnish with coriander sprig. Serve hot with pavs, farsan, chopped onion and lemon wedges.
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