| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Maharashtrian |
Bawarch5 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Poha; (flaked or beaten |
|
|
; rice) |
| 1 |
tb |
Peanuts |
| 1/8 |
ts |
Turmeric powder |
|
|
Salt to taste |
|
|
Lemon to taste |
| 1 |
tb |
Oil |
| 1 |
c |
Small variety matki; (brown variety of |
|
|
; kidney bean) (soak |
|
|
; overnight) |
| 2 |
md |
Potatoes boiled |
| 1/2 |
ts |
Black maharashtrian masala |
| 1/2 |
ts |
Garam masala |
| 1 |
ts |
Red chilli powder |
|
|
Salt to taste |
| 1 |
ts |
Crushed garlic |
| 1 |
ts |
Crushed ginger |
| 2 |
ts |
Lemon juice |
| 3 |
tb |
Oil |
| 4 |
c |
Water |
| 1 |
c |
Indian farsan mixture; (chivda) |
| 1 |
c |
Onions finely chopped |
| 2 |
tb |
Coriander finely chopped |
| 1 |
|
Lemon cut into bits |
| 10 |
sl |
Plain bread |
INSTRUCTIONS
FOR POHA
FOR MISAL
TO SERVE
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 tablespoon of poha on bottom.
Spread a tablespoon 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.
Note:
Serve over the table and allow the guests to assemble their own.
continued in part 2
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