Falahari Misal (Falahari Misal Recipe)

Name: Falahari Misal (Falahari Misal Recipe)
Ingredients: For making Sabudana Khichdi:; 1 cup soaked sabudana (tapioca pearls); 2 tablespoons ghee; 2 boiled potatoes, chopped; 1 teaspoon cumin seeds; 2 tablespoons chopped green chilies; 5-6 curry leaves; 2 tablespoons chopped cilantro; 2 tablespoons roasted peanuts; 2 tablespoons cashews; 2 tablespoons raisins; 1/2 teaspoon sendha namak (Himalayan rock salt); 1 teaspoon sugar; 1/4 teaspoon black pepper; 1 teaspoon lemon juice; For making Rasa (gravy):; 1/4 cup roasted peanuts; 1/4 cup freshly grated coconut; 1 chopped green chili; 1 teaspoon ginger; 1/4 cup plain yogurt; 2 tablespoons ghee; 1/2 teaspoon cumin seeds; 1/4 teaspoon black pepper; 2 teaspoons sugar; 1/2 teaspoon sendha namak (Himalayan rock salt); Juice of 1 lemon; as needed Chopped cilantro,; 1 cup water; For garnish:

Mamta Malhotra @cook_21932253

Delhi

Falahari Misal is a delicious and nutritious dish that's very easy to make. Its taste is truly amazing.

Mamta Malhotra @cook_21932253

Delhi

Falahari Misal is a delicious and nutritious dish that's very easy to make. Its taste is truly amazing.

Saved

Ingredients

For making Sabudana Khichdi:
1 cupsoaked sabudana (tapioca pearls)
2 tablespoonsghee
2boiled potatoes, chopped
1 teaspooncumin seeds
2 tablespoonschopped green chilies
5-6curry leaves
2 tablespoonschopped cilantro
2 tablespoonsroasted peanuts
2 tablespoonscashews
2 tablespoonsraisins
1/2 teaspoonsendha namak (Himalayan rock salt)
1 teaspoonsugar
1/4 teaspoonblack pepper
1 teaspoonlemon juice
For making Rasa (gravy):
1/4 cuproasted peanuts
1/4 cupfreshly grated coconut
1chopped green chili
1 teaspoonginger
1/4 cupplain yogurt
2 tablespoonsghee
1/2 teaspooncumin seeds
1/4 teaspoonblack pepper
2 teaspoonssugar
1/2 teaspoonsendha namak (Himalayan rock salt)
Juice of 1 lemon
as neededChopped cilantro,
1 cupwater
For garnish:
as neededFalahari sev (crispy potato sticks),
as neededPomegranate seeds and peanuts,
as neededCilantro,
as neededCashews and raisins,

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Steps

1

To make the sabudana khichdi, heat 2 tablespoons ghee in a skillet. Add the chopped boiled potatoes and cumin seeds, and sauté.
2

Add roasted peanuts, cashews, and curry leaves, and sauté for a bit. Then add raisins, cilantro, chopped green chilies, sendha namak, black pepper, sugar, and lemon juice. Sauté lightly.
3

Add the soaked sabudana. Cook on low heat, stirring constantly, until the sabudana turns translucent. The khichdi is ready. Cover and set aside in a bowl. This will be used to make the misal.
4

To make the rasa (gravy), blend peanuts, freshly grated coconut, chopped green chili, ginger, and yogurt in a blender to make a puree.
5

Add 1/2 cup water and blend again to make a watery puree.
6

Heat 2 tablespoons ghee in a skillet. Add cumin seeds, black pepper, sendha namak, sugar, green chili, and the prepared puree. Add the juice of 1 lemon, cilantro, and 1/2 cup water. Bring to a boil and cook for 5 minutes. The gravy will thicken as it cools. The rasa is ready.
7

For plating, first add falahari sev to a bowl. For the second layer, add the potatoes from the sabudana khichdi.
8

For the third layer, add the sabudana khichdi. For the fourth layer, pour the prepared rasa (gravy) on top. Then add more falahari sev, cashews, peanuts, pomegranate seeds, and cilantro. Sprinkle with sendha namak and black pepper to garnish.
9

Delicious Falahari Misal is ready to serve!