This original Tarla Dalal recipe can be viewed for free

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

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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