Serves for 2.
1) 1 cup Sabudana Khichadi (Sago)
2) 1 cup Maharashtrian Potato Bhaji
3) 1 cup Potato Chivada
4) 1/2 cup Boiled Peanuts
5) 1/2 cup Peanuts Curry
6) 2-3 Green Chillies
7) 1 tsp Cumin Seeds
10) 1/2 cup Yogurt
11) Coriander Leaves
Soak Peanuts for 6-7 hours. Then add salt and pressure cook to 3-4 whistles and keep aside.
Method for Peanuts Curry:
Dry roast peanuts in a pan on low flame till golden, remove them and let it cool.
Then just rub the peanuts between your palms till their skins peel off.
Add grated coconut, green chilies, coriander leaves and peanuts to grander and make a fine paste of it.
Heat ghee in pan add cumin seeds, curry leaves and add above peanut paste and stir it.
Add salt and little water.
Method to Serve Misal:
While serving Misal in a serving bowl put Sabudana Usal, potato bhaji then add Peanut Curry, boiled peanuts, Potato Chivda, yogurt and chopped coriander leaves and serve it.
You can get Potato Chivada from any sweet shop.
You can also add chopped cucumber in Misal it’s test very nice.