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:

1. For poha:
2. Wash drain and allow the poha to soften for 15 mins.
3. Lightly fluff up with fingers to separate grains.
4. Heat oil in a saucepan, add peanuts and brown on low.
5. Add poha, salt, turmeric and stir gently.
6. Cover and allow to heat well. Stir once in between.
7. Add lemon, and toss to spread evenly. Keep aside.
8. For misal:
9. Chop potatoes into big pieces.
10. Wash, drain matki.
11. Boil the matki in plenty of water, till tender, but do not allow seed to burst.
12. Drain and keep aside.
13. In one cup water, make paste of all masalas.
14. Heat oil in a large, deep saucepan, add ginger garlic and stir-fry for 1 minute. Add masala paste and mix well. Add potatoes.
15. Stir fry till oil separates. Add boiled drained matki.
16. Add remaining 3 cups water. Allow to boil.
17. Simmer on low for 10- 15 mins till oil forms layer on top.
18. Add salt, lemon juice, and check seasoning, adjusting as required.
19. To serve:
20. In individual serving bowls, place a tbsp of poha on bottom.
21. Spread a tbsp of farsan over it.
22. Pour a ladle full of misal (stir while taking) over it.
23. Garnish with chopped onion, coriander, and a piece of lemon.
24. Serve hot with slices of plain bread.

Recipe courtesy of Saroj Kering