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How to make Masurichi Missal - A typical Maharashtrian dish.

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This is a Sanjeev Kapoor exclusive recipe.

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

Cuisine : Maharashtrian

Course : Snacks and Starters

Masurichi Missal
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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 Masurichi Missal checkout Peethiwali Aloo Tikki. You can also find more Snacks and Starters recipes like Chicken Souvlaki With Tzaziki, Grilled Vegetables And Mozzarella Panini, Homemade Cereal Mix, Tangdi Kabab.

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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 : Moderate

Taste : Spicy

Ingredients for Masurichi Missal Recipe

  • 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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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.