Puneri Missal’s recipe is right here for you all the way from the streets of Pune to try in your home kitchen.
PUNERI MISSAL
Ingredients
3 tbsps + 1 tsp oil
1 tsp mustard seeds
¼ tsp asafoetida
1 medium onion, finely chopped
1 tbsp ginger-garlic paste
¼ tsp turmeric powder
1½ tsps Tata Smapann red chilli powder
2 tsps goda masala
1 cup sprouted moth beans (matki)
7-8 curry leaves
Salt to taste
Batata bhaji
1 tbsp oil
1 tsp mustard seeds
A pinch of asafoetida (hing)
7-8 curry leaves
2 tsps crushed ginger-garlic-green chilli
3 medium potatoes, boiled and peeled
¼ tsp turmeric powder
Salt to taste
1 tbsp freshly chopped coriander leaves
Sev chivda to serve
Chopped onion to serve
Lemon wedges to serve
Pav to serve
Method
1. For missal, heat 3 tbsps oil in a non-stick pan, add mustard seeds and let them splutter. Add asafoetida and onion. Sauté till they turn golden brown.
2. Add ginger-garlic paste and sauté for 1-2 minutes or till the raw smell goes away. Add turmeric powder, red chilli powder and mix well.
3. Add goda masala and mix. Add matki, make a well in the centre and add the remaining oil in it. Add the curry leaves and let them splutter. Mix well.
4. Add 3 cups hot water and mix well. Cover and cook on medium heat till the sprouts are ½ cooked.
5. Meanwhile for 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 well.
7. Reduce the heat, mash and add potatoes in it.
8. Add turmeric powder, salt and mix well. Sprinkle a little water, mix, add chopped coriander and mix well.
9. Cover and cook for 5-6 minutes. Switch the heat off and set aside.
10. Add salt in the sprouts mixture and mix. Add 1 cup hot water and mix well; cover and cook for 6-8 minutes or till cooked completely.
11. For serving, place a portion of the prepared batata bhaji on a serving plate, pour the missal on it. Add sev chivda on top and serve hot with chopped onion, lemon wedge and pav.
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