Faraali Misal ( Faraal Recipe)


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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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Faraali Misal ( Faraal Recipe) recipe - How to make Faraali Misal ( Faraal Recipe)

Soaking time:  4 hours   Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings (4 serving )
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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.

Nutrient values per serving
Energy359 cal
Protein5.7 g
Carbohydrates55 g
Fiber3.2 g
Fat12.9 g
Cholesterol0 mg
Vitamin A76.2 mcg
Vitamin B10.2 mg
Vitamin B20 mg
Vitamin B34.4 mg
Vitamin C13.7 mg
Folic Acid16.2 mcg
Calcium25 mg
Iron0.8 mg
Magnesium0 mg
Phosphorus0 mg
Sodium8.2 mg
Potassium192 mg
Zinc1.1 mg

RECIPE SOURCE : Faraal RecipesBuy this cookbook

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Reviews

Faraali Misal ( Faraal Recipe)
5
 on 02 Jul 17 03:34 PM