Name: Upvasachi Misal – Maharashtrian Fasting Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 People
Cuisine: Indian
Ingredients: 2 tbsp Oil; 1 tsp Cumin Seeds; 1 tbsp, finely chopped Green Chilli; 1/2 tsp, or to taste Salt; 1 cup Water; 3 tbsp Roasted Peanuts Powder; 1 cup, cooked Sabudana Khichdi; 2 tbsp Boiled Peanuts; 2 tbsp Sweet Potato Chivda; 2 tbsp Spicy Potato Chivda

Recipe Summary

Upvasachi Misal is a delicious and filling Maharashtrian dish specifically made for fasting days (vrat/upvas). It consists of a base of sabudana khichdi, topped with a flavorful peanut curry and garnished with various fasting-friendly snacks like potato chivda and boiled peanuts.

All Ingredients - For Peanut Curry

Oil 2 tbsp
Cumin Seeds 1 tsp
Green Chilli 1 tbsp, finely chopped
Salt 1/2 tsp, or to taste
Water 1 cup
Roasted Peanuts Powder 3 tbsp

All Ingredients - For Assembling

Sabudana Khichdi 1 cup, cooked
Boiled Peanuts 2 tbsp
Sweet Potato Chivda 2 tbsp
Spicy Potato Chivda 2 tbsp

⚠ Contains Allergens

nuts

Step-by-Step Instructions

Step 1: Sauté Spices

Heat oil in a pan over medium heat. Add cumin seeds and allow them to splutter. Then, add finely chopped green chillies and sauté for a few seconds.

Step 2: Prepare Peanut Curry

Add salt to the pan, followed by water. Stir in the roasted peanuts powder and mix well to ensure there are no lumps. Bring the curry to a boil and let it simmer for 1-2 minutes until it thickens slightly.

Step 3: Assemble the Misal

In a serving dish, place a layer of cooked Sabudana Khichdi. Pour the prepared hot peanuts curry over the khichdi, covering it evenly.

Step 4: Garnish and Serve

Top the misal with boiled peanuts, sweet potato chivda, and spicy potato chivda for a crunchy texture. Serve immediately while hot.

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Upvasachi Misal – Maharashtrian Fasting Recipe

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Recipe Summary

All Ingredients - For Peanut Curry

All Ingredients - For Assembling

Step-by-Step Instructions

Step 1: Sauté Spices

Step 2: Prepare Peanut Curry

Step 3: Assemble the Misal

Step 4: Garnish and Serve

Comments

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