Ingredients

For poha:
1 cup poha (flaked or beaten rice)
1 tbsp peanuts
1/8 th tsp turmeric powder
Salt to taste
lemon to taste
1 tbsp oil

For misal:
1 cup small variety matki, soak overnight
2 potatoes boiled
½ tsp black maharashtrian masala
½ 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

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

Method:

For poha:
Wash drain and allow the poha to soften for 15 minutes.
Lightly fluff up with fingers to separate grains.
Heat oil in a saucepan, add peanuts and brown on low.
Add poha, salt, turmeric and stir gently.
Cover and allow to heat well. Stir once in between.
Add lemon, and toss to spread evenly. Keep aside.

For misal:
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 stirfry for 1 minute.
Add masala paste and mix well. Add potatoes.
Stirfry 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:
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.

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