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Missal for fasting from Maharashtra
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5 from 7 votes

Faarli Missal Recipe

Fasting recipe that you will relish! Made especially for Ekadashi this is one tasty and filling meal.
Prep Time30 minutes
Cook Time40 minutes
Soaking time:12 hours
Total Time13 hours 10 minutes
Course: Brunch
Cuisine: Indian, Maharashatrian
Keyword: Fasting foods, Navratri Food, Upwas chi Missal
Servings: 4 servings
Calories: 650kcal
Author: ArchanaPotdar

Equipment

Ingredients

Common ingredients:

  • ½ + 2 tbsp tablespoon peanut powder roasted
  • 6 nos green chilli
  • 2 teaspoon sugar
  • Salt to taste
  • 2 tablespoon Ghee
  • 2 teaspoon cumin seeds
  • 1 lemon Juice

For Sabudana Khichdi:

  • 1 cup sago sabudana, wash & soak overnight
  • 2 tablespoon coconut

For the Potatoes Bhaji:

  • 2-3 Potatoes boiled peeled and cut into fine bits

For the Groundnut Gravy:

  • 2 cups Peanuts soaked overnight and boiled.
  • 2 cup water approximately

To garnish:

  • yoghurt Beaten curds
  • potato chips
  • Coriander leaves

Instructions

Making the Sabudana Khichidi:

  • Wash and rinse the sago in the night, add water just about the height of the sago and let it stay covered.
  • In the morning fluff the sago a bit then add groundnut powder, lemon, sugar, 1 ½ tablespoon coconut and salt mix well. Set aside.
  • In a thick bottomed pan or kadhai/wok heat 1 ½ tablespoon ghee and add cumin seeds fry till they change colour. Add the green chilli sauté.
  • Add the sago mix well. Cover and cook till the sago is done.

Making the Potato Bhaji:

  • Pressure cook the potoaotes for 2-3 whistles. Let the pressure come down naturally.
  • Peel and chop them into small pieces after they cool down.
  • In thick kadhai/wok add ½ cup ghee and add the cumin seeds fry till they change colour. Add the green chilli sauté.
  • Add the potatoes and kuut, salt Add 1 teaspoon sugar and mix well.
  • Cook on low flame stirring constantly. The vegetable It will stick to the bottom of the pan so sprinkle a little water. Cook for 2-3 minutes.
  • Switch off the gas and let it sit covered till needed. Squeeze some lemon on the mixture and mix well.

Making the groundnuts ready:

  • Pressure cook the peanuts for 2-3 whistles. Let the pressure come down naturally.
  • Transfer the boiled peanuts to a saucepan, add salt and add 2 cups of water and 2 tablespoon kuut. Bring to boil. Lower the flame.
  • Stir and let it boil for about 5 minutes or till the water reduces by about ½cup.
  • Cover and let it stand for a few minutes.

To serve Sabudana Missal:

  • Take a plate with an edge and add a ladleful of the sabudana khichdi.
  • Add a tablespoon full of potato bhaji and spread it a little.
  • Add very hot boiled groundnuts along with some of the water in it.
  • Top it up with a little beaten curd, potato saali or any crips you like and of course chopped coriander.
  • Serve hot.

Nutrition

Serving: 1g | Calories: 650kcal | Carbohydrates: 300g | Protein: 14g | Fat: 163g