Poha (flattened rice)
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Category
Indian Food
Servings
4
Prep Time
20 minutes
Ingredients
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2 cups thick poha
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4 T. Ghee or sesame oil
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1/2 teaspoon black mustard seeds
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1 teaspoon Chana dal
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1/2 teaspoon cumin seeds
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10 cashew halves
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2 onions, chopped
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10 curry leaves, torn into pieces
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1 T. Ginger, freshly grated
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1/2 teaspoon turmeric powder
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2 medium potatoes, peeled, cut into cubes and simmered until tender
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1/2 cup peas
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1/2 cup diced bell pepper, optional
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1 green chili, chopped finely
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1 bunch cilantro, chopped
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1 teaspoon ground coriander
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1 lemon, juiced
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1/4 cup peanuts, roasted
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1/4 cup coconut, roasted
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Salt to taste
Directions
Rinse and soak poha for approximately 5 minutes. Taste the poha as it soaks. It should be soft all the way through but not mushy. Drain Poha and set aside until ready to use.
Heat ghee or sesame oil in a large pan and add mustard seeds. When seeds pop, add Chana dal, cumin seeds, curry leaves and cashews. Sauté until aromatic and the curry leaves are crispy. Add chopped onions, ginger and turmeric. Saute until onions are translucent.
Add the potatoes, peas, chilis, cilantro leaves and salt. Toss gently to mix without breaking the potatoes.
Lower the heat and add the soaked poha and ground coriander. Toss until poha is covered with spices and herbs are warmed through. Add a little water if the poha seems dry. Mix well and remove pan from heat. Squeeze the lemon juice over the poha.
Roast peanuts and coconut until slightly browned.
Serve, garnished with peanuts, coconut and fresh chopped cilantro.
Recipe Video
Recipe Note
Add diced tomatoes with the potatoes and peas.
You can also top with pomegranate kernels.
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