Dahi Missal | 5 Best Maharashtrian Snacks With Chef Anupa | Sanjeev Kapoor Khazana

Popular street food from the state of Maharashtra. A complete meal on its own. Do try the recipe and let us know !

DAHI MISSAL

Ingredients

Missal
2 cups moth sprouts
Yogurt (dahi) as required
1 tablespoon oil
1 teaspoon mustard seeds
5-6 curry leaves
¼ teaspoon asafoetida (hing)
2 medium onions, finely chopped
1 tablespoon ginger-garlic paste
¼ teaspoon turmeric powder
1½ teaspoons red chilli powder
1 tablespoon goda masala
Salt to taste
Farsan for serving
Chopped fresh coriander leaves for garnishing
1 lemon
Poha
1 cup pressed rice (poha)
1 tablespoon oil
1 medium onion
½ teaspoon mustard seeds
4-5 curry leaves
1-2 green chillies, chopped
¼ teaspoon asafoetida (hing)
Salt to taste
1 teaspoon sugar
¼ teaspoon turmeric powder
1 teaspoon chopped fresh coriander leaves

Method

1. To prepare missal, heat oil in a deep non-stick pan. Add mustard seeds and let it splutter.
2. Add curry leaves and let it crackle. Add asafeotida and sauté. Add ½ of onion, mix, cover and cook for 1-2 minutes.
3. To prepare poha, put pressed rice in a bowl. Add some water, wash and drain the excess water. Set aside to soak.
4. Add ginger-garlic paste to onion mixture and sauté for 1 minute. Add turmeric powder, chilli powder, goda masala, moth sprouts and salt, mix and cook for 1-2 minutes.
5. Add 2½ cups water, mix, cover and cook on low heat for 5-6 minutes.
6. Heat oil in a non-stick pan.
7. Chop the onion.
8. Add mustard seeds and let it splutter. Add cumin seeds and when it changed colour. Add curry leaves, green chillies, chopped onion and asafoetida, mix, cover and cook till onion turns translucent.
9. Add salt and sugar to soaked pressed rice and mix well.
10. Add turmeric powder to cooked onion mixture, mix and cook for 1 minute. Add pressed rice mixture and coriander leaves, mix, cover and cook on low heat for 2-3 minutes.
11. Put the missal in a serving bowl. Put some poha and top with remaining onion and farsan. Put some yogurt and garnish with coriander leaves.
12. Cut the lemon into wedges, place on top of the missal and serve hot.

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Cuisine - Maharashtrian

Course - starter

Dish - starter