Puneri Missal

Ingredients 

• 1 cup sprouted moth (matki)
• 2 teaspoons goda masala
• 3 tablespoons + 1 teaspoon oil
• 1 teaspoon mustard seeds
• ¼ teaspoon asafoetida (hing)
• 1 large onion, finely chopped
• 1 tablespoon ginger-garlic paste
• ¼ teaspoon turmeric powder
• 1½ teaspoons red chilli powder
• 7-8 curry leaves
• Salt to taste

For Batata Bhaji

• 3 medium potatoes, boiled and peeled
• 2 tablespoons oil
• 1 teaspoon mustard seeds
• A pinch asafoetida (hing)
• 8-10 curry leaves
• 2 teaspoons crushed ginger-garlic-green chilli
• ¼ teaspoon turmeric powder
• Salt to taste
• 1 tablespoon chopped fresh coriander leaves 
• Sev chivda to serve
• Chopped onion to serve 
• Lemon wedges to serve
•  Pav to serve

Method

1. To make missal, heat 3 tbsps oil in a non-stick pan, add mustard seeds and let them splutter. Add asafoetida and onion, mix and sauté till the onion turns a light golden brown.
2. Add ginger-garlic paste and sauté for 1-2 minutes or till the raw smell goes away. Add turmeric powder and red chilli powder, mix well and sauté for 1-2 minutes.
3. Add goda masala and mix. Add matki and mix well. Slide the matki to one side of the pan, add a little oil and add curry leaves to it. When they are well sautéed mix them with the matki.
4. Add 3 cups hot water and mix well. Cover and cook on medium heat till the sprouts are ½ cooked.
5. Meanwhile to make 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 till raw smells go away.
7. Reduce the heat, mash potatoes roughly and add.
8. Add turmeric powder and salt and mix well. Sprinkle a little water and mix. Add coriander leaves and mix well.
9. Cover and cook for 5-6 minutes. Switch the heat off and set aside.
10. Add salt to the sprouts mixture and mix. Add 1 cup hot water and mix well, cover and cook for 7-8 minutes or till matki is cooked completely.
11. For serving, place a portion of the batata bhaji on a serving plate, and pour the missal on it. Top with sev chivda and serve hot with onion, lemon wedge and pav.