Ingredients :
For Poha:
- 1 cup poha (flaked or beaten rice)
- 1 tbsp. peanuts
- 1/8 tsp. turmeric powder
- salt to taste
- lemon to taste
- 1 tbsp. oil
For Misal :
- 1 cup small variety matki (brown variety of kidney bean) (soak overnight)
- 2 med. potatoes boiled
- 1/2 tsp. black maharashtrian masala
- 1/2 tsp. garam masala
- 1 tsp. red chilli powder
- salt to taste
- 1 tsp. crushed garlic
- 1 tsp. crushed ginger
- 2 tsp. lemon juice
- 3 tbsp. oil
- 4 cups water
To serve :
- 1 cup indian farsan mixture (chivda)
- 1 cup onions finely chopped
- 2 tbsp. coriander finely chopped
- 1 lemon cut into bits
- 10 slices of plain bread
Directions :
For Poha :
- Wash drain and allow the poha to soften for 15 minutes.
- Lightly fluff up with fingers to separate grains.
- Heat oil in a saucepan, add peanuts and brown on low.
- Add poha, salt, turmeric and stir gently. Cover and allow to heat well. Stir once in between.
- Add lemon, and toss to spread evenly. Keep aside.
For Misal :
- Chop potatoes into big pieces. Wash, drain matki.
- Boil the matki in plenty of water, till tender, but do not allow seed to burst. Drain and keep aside.
- In one cup water, make paste of all masalas.
- Heat oil in a large, deep saucepan, add ginger garlic and stirfry for 1 minute.
- Add masala paste and mix well. Add potatoes. Stirfry till oil separates.
- Add boiled drained matki. Add remaining 3 cups water. Allow to boil.
- Simmer on low for 10- 15 minutes till oil forms layer on top. Add salt, lemon juice, and check seasoning, adjusting as required.
To serve :
- In individual serving bowls, place a tbsp. of poha on bottom.
- Spread a tbsp. of farsan over it.
- Pour a ladle full of misal (stir while taking) over it.
- Garnish with chopped onion, coriander, and a piece of lemon.
- Serve hot with slices of plain bread.
Making time : 45 minutes (excluding soaking time)
Makes : 5 servings
Shelflife : Misal may be frozen and reused after thawing.
