Ingredients
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1.5 cups poha114 grams, use thick poha
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1/4 teaspoon turmeric
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1/2 teaspoon + 1/8 teaspoon Saltdivided, adjust to taste
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1/3 cup Green peasI used frozen, soaked in warm water for 10 minutes
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2 teaspoons Oil10 ml, I used avocado oil
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1/2 teaspoon mustard seeds
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1.5 tablespoons raw peanuts
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1 small red onionchopped
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1 green chilieschopped
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10-12 Curry leaves
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1/4 teaspoon Sugaroptional
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1 tablespoon chopped cilantro+ more to garnish
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1/2 lemon Lemon Juice
Directions
How to Make Poha:
- Rinse the flattened rice (poha) in a strainer under running water until it turns soft.
- To check if it’s done, press a flake between your thumb and index finger; it should break easily.
- Add the turmeric and 1/2 teaspoon salt to the poha and toss to combine. Set aside while you make the tempering in the pan.
- Heat the oil in a pan on medium heat. Once the oil is hot, add the mustard seeds and let them pop.
- Then add the peanuts and sauté for a minute or two until they start turning brown.
- Then add the chopped onion, green chili, and curry leaves. Cook for 2 minutes until the onions soften.
- Add the green peas, previously soaked in warm water for 10 minutes, and mix.
- Cook for 2 minutes until the raw smell of the peas goes away.
- Then add the rinsed poha and toss to combine. Taste test some poha and if it feels dry, sprinkle a little water all over, it usually needs this. Cook for 1-2 minutes.
- Check the seasoning and add more salt if necessary. I often add around 1/8 teaspoon.
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Then add the sugar (if using) and cilantro.
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Cover the pan with a lid and turn the heat to low. Leave for 2 minutes, then turn off the heat.
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Squeeze in some fresh lemon juice. Garnish the poha with more cilantro and serve with a cup of chai.
