How to make Instant missal Recipe - Kabuli chana, kala chana and lobia with some masalas make up this instant missal.

This recipe is contributed by Member preet keswani.

Main Ingredients : Black Bengal gram (kala chana) (काले चने), Chickpeas (kabuli chana) (काबुली चना)

Cuisine : Maharashtrian

Course : Snack

Instant missal

The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

For more recipes related to Instant missal checkout Kale Chane with Rajgira Poori . You can also find more Snack recipes like Buttermilk Oats Pancakes, Batata Vada, Bread Ke Pakode , Rajgira Thalipeeth. Or try out these recipes from Maharashtrian Cuisine like Shalgam Methi Ki Subzi, Masala Poori, Tisryanche Kalvan, Mango Burfi.

Instant missal Recipe Card

Instant missal
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Prep Time : 6-10 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Instant missal

  • Black Bengal gram (kala chana) soaked overnight 1 cup

  • Chickpeas (kabuli chana) soaked overnight 1 cup

  • Ginger-garlic-green chilli paste 2 tablespoons

  • Oil 3 tablespoons

  • Black eyed beans soaked overnight 1 cup

  • Onion paste 2 teaspoon

  • Turmeric powder 1 teaspoon

  • Red chilli powder 1 teaspoon

  • Salt to taste

  • Fresh coriander leaves chopped

  • Sev for garnish

Method

Step 1

Heat oil in a pressure cooker. Add ginger-garlic-green chilli paste and saute for a minute.

Step 2

Add chickpeas, black chana, lobia, moong, missal powder, onion-garlic powder, turmeric powder, red chilli powder and salt. Mix well and cook for ten to fifteen minutes.

Step 3

Add half cup water and stir to mix. Pressure cook for thirty minutes or till the gravy is thick. Add lemon juice and mix well.

Step 4

Serve hot garnished with coriander leaves and serve.

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