Name: Upwas Misal (Farali Misal)
Prep time: 15 min
Cook time: 25 min
Total time: 55 min
Yield: 2 servings
Cuisine: Indian
Ingredients: ½ cup Peanuts, roasted and ground to a fine powder (for the curry/amti); 1 Potato, boiled, peeled, and cubed (for the base); 1 cup Farali Chivda, store-bought fasting mixture (potato sticks, sabudana, nuts); 1½ Green Chili Pepper, crushed into paste; ¾ tsp Cumin Seeds, divided; ½ tsp Red Chilli Powder, if allowed, for color; ½ tbsp Tamarind Paste, or kokum extract; ½ tbsp Jaggery; ¾ tsp Rock Salt, sendha namak, divided; 1½ tbsp Peanut Oil, divided; 1½ cup Water; 1½ tbsp Coriander Leaves, chopped

55 mintotal

40 min hands-on15 min hands-off

Prep 15 min · Cook 25 min

Serves: 2
Difficulty: Medium
Spice: Spicy

Add to your week

Method

Make the potato base (batatyachi bhaji): heat some of the groundnut oil in a skillet. Temper it with half the cumin seeds and a measure of the green chilli paste. Fold in the cubed potatoes and season with rock salt. Toss until lightly browned, garnish with coriander and set aside.
Construct the Broth (Danyachi Amti): In a deep saucepan, bring the remaining groundnut oil to a medium-high thermal state. Introduce the rest of the cumin seeds, allowing a vigorous crackle.
Integrate the remaining green chilli paste and red chilli powder. Immediately deglaze the pan with the prescribed volume of water to halt the roasting process and prevent the chillies from burning.
Whisk the finely milled peanut powder into the liquid, ensuring a homogenized, lump-free suspension. Drive the heat to achieve a rapid, rolling boil.
Stir the tamarind paste, jaggery and the rest of the rock salt into the broth. Turn the heat down and simmer for 10-12 minutes. It is ready when a bright red layer of spiced oil (tarri) sits evenly across the surface.
10–12 min
Architecture of the Misal: In a deep, wide serving bowl, construct a foundational layer using the reserved hot potato sabzi.
Ladle the boiling, spicy peanut broth abundantly over the potato base, ensuring full saturation.
Top it generously with a thick layer of the crunchy farali chivda.
Garnish with fresh coriander and mandate immediate service to preserve the structural contrast of the chivda.

How to tell it's done

A fiery, watery, sweet-and-sour peanut broth poured over soft potatoes, crowned with an explosion of crunchy fasting snacks.

Getting it right

Tip

The magic of Misal is in the contrasting textures. Always assemble the dish right at the dining table so the Chivda remains extremely crunchy when eaten with the spicy broth.

What to serve it with

A phenomenal fasting street food experience, eaten just by itself with a spoon.

Farali Papaya Sambharo

Papaya sambharo is a quick Gujarati stir-fry of grated raw papaya, tempered with cumin and green chilli.

15 minvegetarian

Farali Pattice

Farali pattice are Gujarati fasting cutlets of potato bound with arrowroot and filled with coconut and peanut.

1 hr 40 minvegetarian

Farali Rajgira Pithla

Farali rajgira pithla is a quick amaranth flour porridge loosened with buttermilk, for fasting days.

15 minvegetarian

Farali Raw Papaya Halwa

Raw papaya halwa cooks grated green papaya in ghee and milk until it turns soft and translucent.

45 minvegetarian

Farali Sama Dhokla

Farali sama dhokla steams barnyard millet batter into soft squares for fasting days.

4 hr 35 minvegetarian

Farali Singhara Samosa

Farali samosa uses water chestnut flour for the pastry, so it can be eaten while fasting.

55 minvegetarian

Ingredients