Ingredients

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For poha:

1 cup poha (flaked or beaten rice)
1 tbsp. peanuts
1/8 tsp. turmeric powder
salt to taste
lemon to taste
1 tbsp. oil

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For misal:

1 cup small variety matki (brown variety of kidney bean) (soak overnight)
2 med. potatoes boiled
1/2 tsp. black maharashtrian masala
1/2 tsp. garam masala
1 tsp. red chilli powder
salt to taste
1 tsp. crushed garlic
1 tsp. crushed ginger
2 tsp. lemon juice
3 tbsp. oil
4 cups water

To serve:

1 cup indian farsan mixture (chivda)
1 cup onions finely chopped
2 tbsp. coriander finely chopped
1 lemon cut into bits
10 slices of plain bread

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Method :

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For poha:

1. Wash drain and allow the poha to soften for 15 minutes.
2. Lightly fluff up with fingers to separate grains.
3. Heat oil in a saucepan, add peanuts and brown on low.
4. Add poha, salt, turmeric and stir gently.
5. Cover and allow to heat well. Stir once in between.
6. Add lemon, and toss to spread evenly. Keep aside.