Today is Sankashti Chaturthi and many of you might be fasting. For those of you who are bored with eating the regular Sabudana Khichdi, here is a nice, easy and tasty alternative. It is called the Maharashtrian Farali Misal. When mixed with shengdanyachi usual / peanut curry, boiled potato bhaji, butter milk and farali potato chivda the sabudana khichdi assumes an altogether different avtar which we call the upwasachi misal. Sharing here the recipe for all of you...
(A) Peanuts Curry::
Ingredients:
¾ cup Peanuts
1 tsp Ghee
1 tsp Cumin seeds
4 tbsp roasted Peanuts powder / Danyacha kut
1 teaspoon scrapped fresh coconut
1 cup water
2-3 green Chilies
7-8 Curry leaves
1 tsp Sugar
Salt to taste
A handful of fresh coriander leaves
Method:
1) Soak the Peanuts in water for atleast 7-8 hours. Drain out the water in which they are soaked, add 1 cup of fresh water and pressure-cook to 8-10 whistles. The peanuts should become nice and tender.
2) Heat ghee in a deep pan. Add cumin seeds and chopped green chillies. Saute. Then add the cooked peanuts and stir.
3) Add the peanuts powder, salt to taste and sugar. Mix well.
4) Cover with a lid and cook for around 8-10 minutes. Add little water if required (if the Usal has become too dry)
5) Add curry leaves, freshly chopped coriander and scrapped coconut, mix well and leave aside.
(B) For Potato Bhaji::
Ingredients –
2 cup potato cubes (boiled and peeled)
1 tsp Ghee
½ tsp Cumin seeds
3-4 green Chilies
8/10 Curry Leaves
2 tbsp Peanuts powder / Danyacha Kut
1 tbsp scrapped fresh coconut.
Juice of ½ Lemon
½ to 1 tsp Sugar
Salt to taste
A handful of fresh coriander leaves
Method :
1) Heat Ghee in a kadhai / pan. Add the cumin seeds, curry leaves and chopped green chillies. Saute.
2) Now add in the potato cubes, salt, sugar, peanuts powder and mix well.
3) Cover with a lid and cook for 5 minutes.
4) Uncover and add scrapped coconut. Lemon juice and freshly chopped coriander leaves. Leave aside.
(C) For Sabudana Khichdi::
Ingredients-
1 cup Sabudana (Sago)
2 tsp Refined Groundnut Oil / Ghee
1 tsp Cumin Seeds
3-4 green Chilies
1 ½ to 2 tbsp Peanuts powder
1 tbsp fresh scraped Coconut
Salt to taste
2 tsp Sugar
Method-
1) Wash Sabudana and remove excess water. Cover the container with any lid. Soak for 4-5 hours.
2) Once the sabudana is properly soaked add peanuts powder and salt and mix well.
3) Heat oil / ghee in a pan. Add cumin seeds and chopped green chillies. Saute
4) Now add in the sabudana. Mix well.
5) Add sugar and again mix well.
6) Cover with a lid and cook for around 5 minutes.
7) Uncover. If you want the Khichdi to be soft, add 1 tbsp of milk and 1 tsp of butter (readymade salted or homemade white butter) and mix well.
Add scrapped coconut and freshly chopped coriander leaves.
(E) Other Ingredients:
Readymade Potato Chivda
1 cup Butter Milk
Chopped coriander leaves for garnishing
To Assemble the Farali Misal-
1) Keep Potato bhaji and peanuts Curry ready. Prepare Sabudana khichdi 5 minutes before serving the Misal. Because reheated Sabudana Khichdi doesn’t taste good.
2) Before serving Misal reheat potato bhaji and Peanuts curry.
3) In a plate put spoonful of Potato bhaji, Khichdi and Peanuts curry. Squeeze in a wedge of Lemon, sprinkle Farali Potato Chiwda and chopped coriander leaves and add 2-3 tbsp of butter milk. Serve immdiately.
You can also serve Khamang Kakdi (Cucumber Salad) as side dish with Farali Misal. To make Khamang Kakdi, grate 2 cucumbers, squeeze out the juice of the grated cucumber and put it in a bowl. Add 2 chopped green chillies, 2 tbsp of roasted peanut powder or danyacha kut, 1 tsp sugar, salt to taste and juice of ½ lemon. In a small skillet. Heat ghee and add 1 tsp cumin seeds. Pour this tempering over the grated cucumber. Mix well and garnish with freshly chopped coriander leaves.
Wishing you all a very happy day and happy cooking!
(A) Peanuts Curry::
Ingredients:
¾ cup Peanuts
1 tsp Ghee
1 tsp Cumin seeds
4 tbsp roasted Peanuts powder / Danyacha kut
1 teaspoon scrapped fresh coconut
1 cup water
2-3 green Chilies
7-8 Curry leaves
1 tsp Sugar
Salt to taste
A handful of fresh coriander leaves
Method:
1) Soak the Peanuts in water for atleast 7-8 hours. Drain out the water in which they are soaked, add 1 cup of fresh water and pressure-cook to 8-10 whistles. The peanuts should become nice and tender.
2) Heat ghee in a deep pan. Add cumin seeds and chopped green chillies. Saute. Then add the cooked peanuts and stir.
3) Add the peanuts powder, salt to taste and sugar. Mix well.
4) Cover with a lid and cook for around 8-10 minutes. Add little water if required (if the Usal has become too dry)
5) Add curry leaves, freshly chopped coriander and scrapped coconut, mix well and leave aside.
(B) For Potato Bhaji::
Ingredients –
2 cup potato cubes (boiled and peeled)
1 tsp Ghee
½ tsp Cumin seeds
3-4 green Chilies
8/10 Curry Leaves
2 tbsp Peanuts powder / Danyacha Kut
1 tbsp scrapped fresh coconut.
Juice of ½ Lemon
½ to 1 tsp Sugar
Salt to taste
A handful of fresh coriander leaves
Method :
1) Heat Ghee in a kadhai / pan. Add the cumin seeds, curry leaves and chopped green chillies. Saute.
2) Now add in the potato cubes, salt, sugar, peanuts powder and mix well.
3) Cover with a lid and cook for 5 minutes.
4) Uncover and add scrapped coconut. Lemon juice and freshly chopped coriander leaves. Leave aside.
(C) For Sabudana Khichdi::
Ingredients-
1 cup Sabudana (Sago)
2 tsp Refined Groundnut Oil / Ghee
1 tsp Cumin Seeds
3-4 green Chilies
1 ½ to 2 tbsp Peanuts powder
1 tbsp fresh scraped Coconut
Salt to taste
2 tsp Sugar
Method-
1) Wash Sabudana and remove excess water. Cover the container with any lid. Soak for 4-5 hours.
2) Once the sabudana is properly soaked add peanuts powder and salt and mix well.
3) Heat oil / ghee in a pan. Add cumin seeds and chopped green chillies. Saute
4) Now add in the sabudana. Mix well.
5) Add sugar and again mix well.
6) Cover with a lid and cook for around 5 minutes.
7) Uncover. If you want the Khichdi to be soft, add 1 tbsp of milk and 1 tsp of butter (readymade salted or homemade white butter) and mix well.
Add scrapped coconut and freshly chopped coriander leaves.
(E) Other Ingredients:
Readymade Potato Chivda
1 cup Butter Milk
Chopped coriander leaves for garnishing
To Assemble the Farali Misal-
1) Keep Potato bhaji and peanuts Curry ready. Prepare Sabudana khichdi 5 minutes before serving the Misal. Because reheated Sabudana Khichdi doesn’t taste good.
2) Before serving Misal reheat potato bhaji and Peanuts curry.
3) In a plate put spoonful of Potato bhaji, Khichdi and Peanuts curry. Squeeze in a wedge of Lemon, sprinkle Farali Potato Chiwda and chopped coriander leaves and add 2-3 tbsp of butter milk. Serve immdiately.
You can also serve Khamang Kakdi (Cucumber Salad) as side dish with Farali Misal. To make Khamang Kakdi, grate 2 cucumbers, squeeze out the juice of the grated cucumber and put it in a bowl. Add 2 chopped green chillies, 2 tbsp of roasted peanut powder or danyacha kut, 1 tsp sugar, salt to taste and juice of ½ lemon. In a small skillet. Heat ghee and add 1 tsp cumin seeds. Pour this tempering over the grated cucumber. Mix well and garnish with freshly chopped coriander leaves.
Wishing you all a very happy day and happy cooking!
