Curried Poha (Flattened Rice)


Curried Poha (Flattened Rice)
The concept of a savory breakfast may seem strange in the United States, but in many other parts of the world people start their day with a good salty meal. I add peanuts to this tangy rice dish because they bring in a nice crunchy element and some protein, which is always important to start your day with.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Allergens: Peanuts
- Servings: 4
Ingredients
- 1 yellow onion (medium, chopped)
- 1 tomato (medium, chopped)
- 1 green chili (chopped, optional)
- 1/4 cup cilantro leaves (chopped)
- 3 tablespoons peanut or vegetable oil
- 1/2 cup peanuts (raw)
- 1 tablespoon black mustard seeds
- 3 curry leaves
- 1/2 tablespoon turmeric powder
- 1/2 cup peas (fresh or frozen)
- 2 cups poha (flattened rice)
- 2 tablespoons lemon juice
- Salt
- 1 lime (sliced)
Instructions
-
Chop onion, tomato, chili, and cilantro leaves. Set aside.
-
Heat peanut or vegetable oil and add raw peanuts.
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Cook until golden brown (about 2-3 minutes), then remove peanuts from pan and set aside.
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Add black mustard seeds and curry leaves to oil and fry until they crackle.
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Add chopped onion and chili and cook until onions turn light pink. Season with salt and turmeric powder.
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Add chopped tomato and peas, then cook another 4-5 minutes.
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Lightly wash and drain poha in cold water. Do not leave poha in water for too long as it is very delicate!)
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Add poha, peanuts, and cilantro leaves to pan with veggies, then stir softly and cook on slow flame for 5-7 minutes.
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Remove from heat and let sit for 2-3 minutes.
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Stir in lemon juice and cilantro leaves.
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Garnish with lime wedge.