Farali Misal

This dish consists of 3 items assembled together before serving-Potato
peanut curry, Sabudana khichadi and Farali Chivda
For potato peanut curry:
• Potatoes pealed & chopped...................... 1 cup
• Peanuts (roughly crushed) ......................... 1 cup2
• Green Chilies............................................. 2-3
• Ginger paste.............................................. 1tblspn
• Ghee..........................................................1-2 tblspn
• Cumin seeds (jeera)....................................1-2 tspn
• Sugar..........................................................to taste
• Salt ........................................................... to taste
For Sago (sabudana) Khichadi
• Sago .........................................................1 cup
• Cumin seeds (jeera) ...................................1-2 tspn
• Curry leaves ............................................. 4-5
• Peanuts (roughly crushed) ...........................1/3 cup
• Green Chilies ..............................................2-3
• Ghee........................................................... 2-3 tblspn
• Sugar ...........................................................to taste
• Salt...............................................................to taste
• Farali Chivda*..............................................1 pkt
* Farali chivda is available in most Indian grocery stores. If not you can
substitute with fried potato Sali or chips
Preparation
1. Heat ghee in a vessel. Add chopped green chilies and cumin seeds.
Add ginger paste and stir till golden brown.
Potato Peanut Curry:
2. Now add the chopped potatoes and mix well. Add water and boil till
potatoes are soft and mushy. Add salt, sugar and the peanut powder.
3. Mix well and heat for 3-4 minutes. Add more water if the curry
becomes dry (this curry should be pourable consistency).

Sago (Sabudana) Khichadi
1. Wash & drain sago. Pour water in the sago to cover the surface
completely & soak overnight. When soaked properly the sago pearls
will swell up to 4 times in size and will be soft.
2. Add salt and sugar to the sago and mix well
3. Heat ghee in a vessel. When sufficiently hot, add the cumin seeds,
green chilies and curry leaves. Keep the heat on medium or low and
add the sago while stirring constantly. This is necessary to prevent the
sago from sticking together.
4. Cover the vessel and let cook for 3-4 minutes. When done the sago
will be very soft and translucent. Now add the crushed peanut and mix
well.

Assembly
1. Place a serving of Sago khichadi in a bowl.