Ingredients

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

How to Make Spicy Misal

• For poha:
• Wash drain and allow the poha to soften for 15 mins.
• 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 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 mins 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 with slices of plain bread.