Faraali Misal ( Faraal Recipe)


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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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Soaking time:  4 hours
Preparation Time: 
Cooking Time: 
Makes 4 servings
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Ingredients


For The Sabudana Khichdi
1 cup sago (sabudana)
1 tbsp ghee
1 tsp cumin seeds (jeera)
1 tbsp ginger-green chilli paste
1/4 cup roasted and coarsely crushed peanuts
rock salt (sendha namak) to taste
1 tsp lemon juice

For The Potato Peanut Mixture
5 round red chillies (boriya mirch)
1 tsp whole coriander (dhania) seeds
2 tsp oil
1 tsp cumin seeds (jeera)
1 1/2 cups medium sized potatoes , unpeeled and cut into 25 mm. (1") cubes
3 tbsp peanuts , soaked for 1 hour and drained
3 kokum , soaked for 1 hour and drained
rock salt (sendha namak) to taste

Other Ingredients
4 tbsp faraali chivda , readily available in the market
lemon wedges

For The Garnish
2 tbsp chopped coriander (dhania)

Method
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.
RECIPE SOURCE : Faraal RecipesBuy this cookbook
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