How to make Masurichi Missal Recipe - A typical Maharashtrian dish.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Lentils ( दाल ) , Onions ( प्याज़ )

Cuisine : Maharashtrian

Course : Snack

Masurichi 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. 

You can also find more Snack recipes like Sweet Cheedai, Jain Tawa Bread Pakoda, Long Beans With Honey Sesame, Alu Ke Roll. Or try out these recipes from Maharashtrian Cuisine like Vada Pav Chutney, Batata Wada, Batata Chewda, Bread Upma.

Masurichi Missal Recipe Card

Masurichi Missal
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Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients for Masurichi Missal

  • Lentils 1/2 cup

  • Onions 6 medium

  • Green chillies 5

  • Ginger 2 inch piece

  • Garlic 8 cloves

  • Oil 3 tablespoons

  • Asafoetida 1/4 teaspoons

  • Mustard seeds 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Garam masala powder 1 teaspoon

  • Salt to taste

  • Lemon juice 1 /2 tablespoons

  • Fresh coriander leaves a few sprigs

  • Yogurt 1/2 cup

  • Sugar 1 teaspoon

  • Coconut,scraped 2 tablespoons

  • Sev 3 tablespoons

Method

Step 1

Wash and soak masoor overnight in two cups of water. Drain and keep it wrapped in a moist cloth till sprouts appear. Remove, wash and keep aside. Peel, wash and chop onions finely. Keep aside two chopped ginger for use while serving. Peel, wash and roughly chop ginger and garlic.

Step 2

Remove stems, wash and roughly chop green chillies. Grind the three to a paste. Clean, wash and finely chop coriander leaves. Whisk yogurt with sugar till smooth. Heat oil and add asafoetida and mustard seeds. When the seeds crackle, add chopped onions and fry till golden. Now add turmeric powder and ginger-garlic-green chilli paste.

Step 3

Fry for some time and then add sprouted masoor. Add desired quantity of water and bring it to a boil. Cover and cook till masoor is cooked. Remove from heat, add salt, lemon juice and garam masala powder. Mix well. To serve, place the masoor mixture in a plate and garnish with chopped onions, chopped coriander leaves, scraped coconut, sweet yogurt and sev on top.

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