Upasachi Misal (उपासाची मिसळ) – Favorite Maharashtrian Snack for Fasting Days

Upasachi Misal (उपासाची मिसळ) – Favorite Maharashtrian Snack for Fasting Days

उपासाची मिसळ मराठी

You would have relished Maharashtrian specialty – Misal – made from Pulses. There is one more type of Misal famous in Maharashtrians – Upasachi Misal. This misal can be eaten on a fasting day. But we all like it so much, that we have it even on a non-fasting day.

Upasachi Misal has 3 main things – Sabudana Khichadi, Shengdana Usal with Gravy and Upasachi Batata Bhaaji.

I’d posted the recipe of Sabudana Khichadi earlier. Use the same recipe to make Khichadi with 1 cup of Sabudana (Sago / Tapioca Pearls). But do not add Potato as we are making separate subji with potato.

Measures in this recipe serve 4.

Upasachi Batata Bhaaji – Fasting special Potato Subji

This is very easy, quick and tasty Potato subji with very few ingredients.

Ingredients (1 cup = 250 ml)

Potatos medium size 3

Crushed Green Chillies ½ teaspoon

Scraped fresh coconut 1 teaspoon

Chopped coriander 1 teaspoon

Sugar ¼ teaspoon

Aamchur (Mango Powder) ¼ teaspoon

salt to taste

For Tadka / Tempering

Pure ghee (Clarified butter) ½ teaspoon

Cumin Seeds ½ teaspoon

Instructions

1. Wash potatoes and cut thin slices about 1 inch * 1 inch. This is called ‘Kaacharya’ in Marathi. I’ve not peeled potatoes before cutting. If you want, you can peel them before cutting.

2. Heat ghee in a pan. Add cumin seeds. Wait for sputter. Add crushed chillies.

3. Add potato slices (kaacharya). Sauté and cover the pan with lid.

4. Cook potato covered stirring after every 2 minutes.

5. Add salt, sugar, mango powder, scraped fresh coconut and chopped coriander. Sauté once. After 2-3 minutes, bhaaji is ready.

Apart from using this Bhaaji in Upasachi Misal, you can also eat it with Roti / Rice / Vari rice (Samo / Bhagar). Curd rice with this Bhaaji is an awesome combination.

Shengdana Usal with Gravy (Peanuts Gravy)

Shengdana is peanuts. Since we are making Misal, we need some gravy. Hence this usal. This also requires very few ingredients.

Ingredients (1 cup = 250 ml)

Raw peanuts 1 cup

Crushed chillies ½ teaspoon

Roasted peanut powder 2 tablespoon

Roasted cumin powder ½ teaspoon

Scraped fresh coconut 2 teaspoons

Chopped coriander 1 teaspoon

Sugar ½ teaspoon

Mango Powder ½ teaspoon

Salt to taste

For Tadka / Tempering

Pure ghee (Clarified butter) ½ teaspoon

Cumin Seeds ½ teaspoon

Instructions

1. Soak raw peanuts in water for 8 hours

2. Pressure cook peanuts till they are soft. Note that peanuts take long to cook. After 1 whistle, continue to pressure cook on low flame for at least 20 minutes. If peanuts are still not soft, cook till soft. (photo attached)

3. Grind roasted peanut powder, 1 spoon scraped coconut, Crushed chillies, cumin powder, sugar, salt, Mango powder together in a coarse paste. Add water as required. If you have buttermilk, you can use 2 tablespoons of buttermilk instead of Mango Powder.

4. In a pan, heat ghee. Add cumin seeds. Wait for splutter. Now add the peanut paste. Add boiled peanuts. Add 1 spoon scraped coconut. Add water to make gravy.

5. Boil the ingredients together for 5 minutes.

6. Add chopped coriander. After a couple of minutes of boiling, Usal is ready.

 

Apart from using this Usal in Upasachi Misal, you can also eat it with Roti / Rice / Vari rice (Samo / Bhagar). Vari rice(Samo / Bhagar) with Usal is a great combination.

Now for assembling Upasachi Misal:

In a plate, Add a table spoon of Sabudana Khichadi, ½ table spoon of Batata Bhaaji. Add a big serving spoonful of Shengdana Usal along with gravy. Add a tablespoon of Spicy Potato chivada / Spicy Potato Sali (fried grated potato). Sprinkle chopped coriander. Enjoy this delicious Upasachi Misal. It’s awesome.

===================================================================================

उपासाची मिसळ

हा  उपासाचा लोकप्रिय पदार्थ तुम्ही घरी बनवू शकता. थोडी मेहनत आहे पण चव आपल्याला हवी तशी मिळेल आणि पोटभर खाता येईल.

ह्या मिसळीसाठी ३ पदार्थ बनवावे लागतात. १) साबुदाण्याची खिचडी २) शेंगदाण्याची उसळ रश्श्यासह आणि ३) बटाट्याची भाजी

४ माणसांना पोटभर खाण्यासाठी १ कप (१ कप = २५० मिली) साबुदाण्याची खिचडी लागेल. ह्यात बटाटे घालू नका . नेहमीसारखी खिचडी करून घ्या.

३ मध्यम बटाटे भाजीसाठी. ही भाजी २ प्रकारे करू शकता. १) कच्च्या बटाट्याच्या काचऱ्या करून (मी अशीच करते) किंवा २) बटाटे शिजवून. भाजीसाठी तूप, जिरं आणि हिरव्या मिरचीची फोडणी करा. त्यात कच्च्या बटाट्याच्या काचऱ्या / शिजलेल्या बटाट्याच्या फोडी घाला. मीठ, लिंबू (आमचूर), साखर, नारळ आणि कोथिंबीर घालून शिजवली (शिजलेले बटाटे असतील तर फक्त एक वाफ आणा ) की झाली भाजी.

शेंगदाण्याच्या उसळीसाठी १ कप शेंगदाणे भिजवून शिजवा. २ मोठे चमचे भाजलेल्या शेंगदाण्याचं कूट, नारळ, मीठ, साखर, हिरवी मिरची वाटून घ्या. तूप, जिऱ्याची फोडणी करून त्यात शिजलेले शेंगदाणे, वाटलेलं मिश्रण, आमचूर आणि कोथिंबीर घालून छान उकळी काढा. रस्सा दाट झाला पाहिजे.

आता मिसळ सर्व्ह करताना आधी १ मोठा चमचा साबुदाणा खिचडी घाला. त्यावर अर्धा मोठा चमचा बटाटा भाजी घालून शेंगदाण्याची उसळ रश्श्यासकट घाला. वरून तिखट बटाटा चिवडा / बटाटा सळी घाला आणि चविष्ट मिसळीनं उपास साजरा करा.