Misal turns out right when the missal masala is made the right way. Here’s the no-fail recipe for this.

MISAL MASALA

Ingredients

1 tbsp oil
½ cup roughly chopped dried coconut
1 large onion, sliced
10-12 garlic cloves, sliced
4-5 Kashmiri dried red chillies, stemmed
10-12 pandi dried red chillies, stemmed
7-8 bedgi dried red chillies, stemmed
10-12 black peppercorns
7-8 cloves
1 black cardamom
8-10 green cardamoms
2 star anise
1 tsp cumin seeds
1 tsp fennel seeds
1 tbsp white sesame seeds
1 inch cinnamon stick
¼ cup coriander seeds
A small piece of rock asafoetida (hing)
1 tsp sea salt
½ tsp poppy seeds (khas khas)
1 tsp dried ginger powder (soonth)



Method

1. Heat oil in a nonstick pan. Add coconut, onion and sauté till light brown.
2. Add garlic and sauté till golden brown. Transfer in a plate and set aside to cool down.
3. Heat the same nonstick pan. Add Kashmiri red chillies, pandi chillies and bedgi red chillies and dry roast for a minute. Transfer in the same plate and set aside.
4. Dry roast black peppercorns, cloves, black cardamom, green cardamoms, star anise, cumin seeds, fennel seeds, white sesame seeds, cinnamon, coriander seeds, rock asafoetida and dry roast till fragrant.
5. Add sea salt, poppy seeds, dried ginger powder and sauté for a minute. Set aside to cool down.
6. Transfer coconut-onion mixture in a blender jar and grind coarsely. Transfer in a bowl and set aside.
7. Transfer remaining roasted ingredients in the same blender jar and grind to fine powder.
8. Add to the ground onion mixture and mix well.
9. Store in air tight container and use as required.

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