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 medium 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
Method:
- For poha:
- Wash drain and allow the poha to soften for 15 mins.
- 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 stir-fry for 1 minute. Add masala paste and mix well. Add potatoes.
- Stir fry till oil separates. Add boiled drained matki.
- Add remaining 3 cups water. Allow to boil.
- Simmer on low for 10- 15 mins 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.
Recipe courtesy of Saroj Kering