Ingredients

Method

For (Beaten Rice Fakes)

1. Wash drain and allow the 'beaten-rice' to soften for 15 minutes. Lightly fluff up with fingers to separate grains.
2. Heat oil in a saucepan, add crushed peanuts brown, on low flame.
3. Add the 'beaten-rice', salt, turmeric and stir gently. Cover and allow to heat well. Stir once in between.
4. Add lime juice, and toss to spread evenly. Keep aside.

For misal:

1 cup small variety Matki (brown variety of kidney bean) (soak overnight), 2 medium potatoes boiled
1/2 tsp. black Maharashtrian masala, 1/2 tsp. garam masala, 1 tsp. red chilli powder, salt to taste
1 tsp. crushed garlic, 1 tsp. crushed ginger, 2 tsp. lemon juice, 3 tbsp. oil, 4 cups water


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 stir-fry for 1 minute. Add masala paste and mix well. Add potatoes. Stir-fry 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:

1 cup Indian farsan mixture (Chivda), 1 cup onions finely chopped, 2 tbsp. coriander finely chopped, 1 lemon cut into bits, 10 slices of plain bread


In individual serving bowls, place a tbsp. of poha on bottom. Spread a tbsp. 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
Shelf life: Misal may be frozen and reused after thawing.

Note:
Serve over the table and allow the guests to assemble their own.
See that the misal is piping hot while poha and other accessories are served cold.

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