Susheela

Breakfast is the most important meal of the day…Every dietitian, every doctor and even if you google weight loss tips it will tell you this. But how many of us take this seriously…Sadly most of us don’t!!…
I love breakfast. I am such a foodie that I can give up sleep to eat. I get up in the morning just to have a plateful of food. So todays recipe is from the breakfast diaries- SUSHEELA.
People if you haven’t had this dish you have really missed something. You have to try this one. Before I had it for the first time I could never envision (entaste if that’s a word) that soaked murmura could taste so heavenly. Even before I became oil free vegan I made this regularly. During my Master’s days in US whenever I made this, my friends used to sing the Marathi song ‘Majhi laadki majhi laadski susheela’ (with much stress on susheela) and we had a lot of fun…Good old days!!
This recipe can be converted in to brunch, lunch or supper recipe. It’s a perfect recipe for any time of the day. With or without veggies it’s definitely a winner. And the lack of oil just doesn’t take away an iota of yumminess from it. Go ahead, make it and experience it for yourself.

  • Murmura (the thinner variety not the thicker ones)- 3 big bowls
  • ¼ cup coarsely powdered roasted chana or roasted peanuts
  • 1 medium size chopped onion
  • ½ tsp mustard seeds
  • ¼ tsp asafoetida
  • 5-6 curry leaves
  • 1 chopped green chilli
  • 2 tbsp lemon juice
  • ½ tsp turmeric powder
  • ½ cup chopped veggies (optional)
  • Salt to taste
  • A pinch of jaggery/raw sugar
  • Chopped coriander leaves for garnishing
  1. Soak the murmura in cold water keep for 30 secs (or till the sizzling sound subsides) drain and press the excess water out otherwise they will be too soggy.
  2. Add the roasted chana powder or peanut powder to the soaked murmura and mix well. Keep aside.
  3. In a heated kadhai add mustard seeds and let them pop. Add hing, curry leaves and stir for 30 secs.
  4. Add chopped onions and a pinch of salt and saute till the onions are light brown.
  5. Add lemon juice, green chilli, turmeric, jaggery and salt to taste. Stir well. Add a tsp or 2 of water if the onion mixture is too dry.
  6. Add the chopped veggies and cover and cook for 2-3 mins till veggies are tender.
  7. Add the murmura mixture and mix well. Cover and cook on low heat for 5-7 mins.
  8. Garnish with coriander and lemon slices and serve hot.
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