Takatak Seed Misal

Takatak Seed Misal is a vibrant and spicy dish originating from the Indian state of Maharashtra. Known for its unique combination of flavors and textures, it is a popular street food that combines a variety of spicy mixtures, sprouts, and seeds. Typically consumed as a hearty breakfast or snack, this dish reflects the rich culinary traditions of the region.

History of Takatak Seed Misal

The origins of Misal date back to the early 20th century in the city of Pune, Maharashtra. The word 'Misal' in Marathi means a 'mixture', indicating the amalgamation of different ingredients to create a single, flavorful dish. Over the years, this dish has evolved and taken on various regional forms. Takatak Seed Misal is a recent variation that incorporates a variety of seeds and other traditional ingredients to enhance the nutritional value and crunch of the dish.

Ingredients

• Moth Beans - 1 cup
• Moong Beans - 1/2 cup
• Matki (Moth) Sprouts - 1 cup
• Onion - 1, finely chopped
• Tomato - 2, finely chopped
• Curry Leaves - A handful
• Green Chilies - 2, finely chopped
• Garlic - 4 cloves, minced
• Ginger - 1 inch, grated
• Mustard Seeds - 1 tsp
• Cumin Seeds - 1 tsp
• Oil - 2 tbsp
• Turmeric Powder - 1/2 tsp
• Red Chili Powder - 1 tsp
• Godavar Masala - 1 tsp
• Salt - to taste
• Water - 2 cups
• Lemon - 1, for garnishing
• Fresh Coriander - for garnishing

For Topping

• Farsan - 1 cup
• Sev - 1/2 cup
• Peanuts - 1/2 cup, roasted
• Pumpkin Seeds - 1/4 cup, roasted
• Sunflower Seeds - 1/4 cup, roasted

Preparation

Start by thoroughly rinsing the moth beans and moong beans. Soak them overnight or for about 6-8 hours. After soaking, drain the water and cover them with a damp cloth to encourage sprouting for another 12 hours or until sprouts appear.

Cooking Process

1. Heat oil in a large skillet over medium heat. Add mustard seeds and cumin seeds, allowing them to splutter.
2. Add the curry leaves, minced garlic, and grated ginger, sauteing until golden brown.
3. Incorporate the chopped onion and green chilies, cooking until the onion is translucent.
4. Add the chopped tomato, turmeric powder, and red chili powder. Stir well to mix.
5. Mix in the moth bean and moong bean sprouts, coating them with the spice mixture.
6. Pour in the 2 cups of water and add salt to taste. Allow the mixture to simmer until the sprouts are tender, approximately 20 minutes (set your cooking timer for accuracy).
7. Once cooked, sprinkle godavar masala for an enhanced flavor profile. Remove from heat and set aside.

Serving Suggestion

1. Ladle the Takatak Seed Misal into individual bowls. Top generously with farsan, sev, roasted peanuts, pumpkin seeds, and sunflower seeds.
2. Garnish with fresh chopped coriander and a squeeze of lemon for a refreshing zing.
3. Serve hot with a side of bread rolls or pav.

Enjoyment Tips

Savor Takatak Seed Misal with fresh lemon juice drizzled on top, accompanied by a crispy, buttered pav. The dish can be made as spicy or as mild as you prefer, depending on the amount of red chili powder and godavar masala used. Relish each spoonful for the combination of crunchy farsan and tender sprouts melded with the deep flavors of garlic, cumin seeds, and turmeric powder.