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Farali Misal Recipe

1 year ago

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 Farali Misal
The humble sabudana khichdi transforms into an interesting misal eligible for a fasting day, when topped with a peanut-potato mixture and faraali chivda.
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Prep Time 255 minutes
Cook Time 20 minutes
Servings
MetricUS Imperial
Ingredients
For The Sabudana Khichdi
For The Potato Peanut Mixture
Other Ingredients
For The Garnish
Prep Time 255 minutes
Cook Time 20 minutes
Servings
MetricUS Imperial
Ingredients
For The Sabudana Khichdi
For The Potato Peanut Mixture
Other Ingredients
For The Garnish
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
For the sabudana khichdi
  1. Clean, wash and soak the sago in enough water for at least 4 hours. Drain, spread on a thali and keep aside to dry for 1 hour.
  2. Heat the ghee in a deep non-stick pan and add the cumin seeds.
  3. When the seeds crackle, add the ginger-green chilli paste and cook for 30 seconds.
  4. Add the crushed peanuts and sauté for another 30 seconds.
  5. Add the sago and rock salt and cook on a slow flame for 4 to 5 minutes, while stirring continuously. Each grain of sago should be separate.
  6. Add the lemon juice, mix well and cook on a slow flame for another 2 minutes.
  7. Divide it into 4 equal portions and keep aside.
For the potato peanut mixture
  1. Combine the round red chillies and coriander seeds and dry roast it on a tava (griddle) till they release a pleasant aroma.
  2. Cool slightly and coarsely crush it using a mortar-pestle (khalbhatta).
  3. Heat the oil in a deep pan and add the cumin seeds and crushed chilli-coriander mixture and sauté on a medium flame for 2 to 3 minutes.
  4. Add the potatoes and sauté on a medium flame for 4 to 5 minutes.
  5. Add the peanuts, rock salt, kokum and 2 cups of water and cook till the potatoes are completely cooked.
  6. Mash the potatoes slightly using the back of a spoon.
  7. Divide it into 4 equal portions and keep aside.
How to serve
  1. Place a portion of the sabudana khichdi at the base of a bowl.
  2. Top with a portion of the potato peanut mixture and 1 tbsp of faraali chivda.
  3. Garnish with coriander leaves and serve immediately with lemon wedges.

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