Description
Dahi-Misal (literally, yogurt mixture) is a snack popular in Maharashtra, a western state of India. Crunchy, zesty and packed with tons of flavors and protein, it is one filling snack!
Ingredients
- FOR THE CHICKPEAS:
- 1 Tablespoon Olive Oil
- 3 whole Bay Leaf
- 1 Cinnamon Stick
- 5 whole Cloves
- 2 Dried Red Chilis
- ½ cups Chopped Red Onion
- 1 Tomato, Finely Chopped
- ½ teaspoons Garam Masala
- ¾ teaspoons Dried Mango Powder (amchoor)
- 1 teaspoon Salt, Or To Taste
- ¼ teaspoons Turmeric Powder
- 2 teaspoons Dry Coriander Powder
- ¾ teaspoons Cumin Powder
- 1 whole Green Chili, Made Into A Paste
- 2 teaspoons Ginger Paste
- 1 teaspoon Garlic Paste
- 1 cup Water
- 2 Small Potatoes, Boiled, Peeled And Mashed
- 1-⅔ cup Chickpeas, Boiled
- FOR THE SWEET AND SALTY YOGURT:
- ½ cups Yogurt
- ¼ cups Water
- Salt To Taste
- ½ teaspoons Roasted Cumin Powder
- 1 pinch Red Chili Powder
- 1 pinch Sugar
- FOR THE GREEN CILANTRO CHUTNEY:
- ¼ cups Chopped Fresh Cilantro
- Salt To Taste
- ¼ teaspoons Cumin Powder
- 1 teaspoon Ginger, Chopped
- 1 whole Lemon, Juiced (or To Taste)
- FOR THE SWEET DATE CHUTNEY:
- 12 Dates
- Salt To Taste
- 1 teaspoon Chili Powder
- ½ teaspoons Garam Masala
- FOR ASSEMBLY:
- Namkeen, Or Hot Mix, Found In Indian Stores Or Ethnic Aisles Of Well-stocked Supermarkets
- 1 cup Chopped Red Onion
- 1 bunch Fresh Cilantro, Chopped
- Chopped Tomatoes (optional)
Preparation
For the chickpeas:
In a pot over medium heat, add oil. Once hot, add bay leaf, cinnamon stick, cloves and red chilis. Once they start to sizzle, add chopped onions and cook until softened.
Add tomato and cook until it becomes a bit soupy. Add spices (garam masala, amchoor, salt, turmeric, coriander powder, cumin, green chili paste, ginger paste and garlic paste). Stir it all around until cooked through. Add the water and cook over low-medium heat until gravy thickens slightly.
Add mashed up potatoes and chickpeas. If starts to get dry, add more water. Cover and cook on low for 10-15 minutes or until the flavors develop. Taste and adjust seasoning. Keep it aside.
For the sweet and salty yogurt:
Mix yogurt with water, salt to taste, a pinch of red chili powder, roasted cumin powder, and a pinch of sugar.
For the green cilantro chutney:
Blend together chopped cilantro, few green chilies or to taste, salt, cumin, ginger, and lemon juice, until smooth. Adjust seasonings as per taste) or you can simply ready made.
For the sweet date chutney:
Soak dates in hot water for 15–20 minutes. Blend in a high speed blender until smooth. Transfer to a pot. Add salt to taste, chili powder, garam masala, and sugar or jaggery to taste, along with some water to reach desired consistency. Cook on low heat, stirring frequently, until it gets thick or reaches the desired consistency. Taste and adjust seasoning.
To assemble:
In a bowl or plate, place some warm chickpeas. Add some namkeen (hot mix), green cilantro chutney, sweet date chutney, yogurt, onions, cilantro, and tomatoes (if using). Serve immediately.
Note: This can be made in advance and assembled just before eating!
