Poha

Serves 2

1½ tbsp oil

2 cups thick poha (flattened rice)

2-3 cups of water

1/2 cup red onion chopped

1/2 cup potatoes, diced

1 tsp green chilies (chopped)

2 tsp lemon juice

2 tbsp peanuts

8-9 curry leaves

2 tsp mustard seeds

pinch of asafoetida

1/4 tsp turmeric powder

1/2 tsp sugar

2 tbsp cilantro (chopped)

salt to taste

Rinse poha in a fine mesh strainer under water for 10-20 seconds to a minute and set aside. Do not over rinse the poha. As it sits on the side poha will soften.

Heat 1 tbsp of oil in a sauce pan on medium flame. Add peanuts and fry for 1 minute. Remove peanuts from the pan and set aside.

Add the remaining oil to the same pan. Add mustard seeds, asafoetida, curry leaves and green chili. Mix for 10 seconds until fragrant.

Add onion and cook until almost translucent. Add potatoes, turmeric, salt and mix well. Cover the pan with a lid and cook for 2-3 minutes or until the potatoes are cooked through.

Meanwhile add salt and sugar to the soaked poha and gently mix with a fork. Try not breaking the poha.

Add poha, peanuts, half of cilantro, lemon juice and mix well. Approximately 2 minutes.

Garnish with the remaining cilantro and serve hot!

Notes

Add pomegranate and/or thin sev for garnish and texture.

Use a fork to mix the poha, it will keep it from lumping and breaking.

Do not over rinse poha. It will make the poha sticky.