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  • Poha

    YIELD: 5 CUPS / 1.2 L
    TOOLS: You’ll need a colander and a 4-quart / 4-L sauté pan with a lid.
    PICTURED HERE

    Using the dry, flattened rice called mota poha is key for this dish. Prepping it in this manner is a fun and unique way to make rice. It’s also a nutritious snack to keep on hand post school or over the weekend in between meals.

    • 4 cups /330 g mota poha (thick poha)
    • 2 tablespoons vegetable oil (I use peanut)
    • ½ teaspoon black mustard seeds
    • ½ teaspoon coriander seeds
    • 1 teaspoon turmeric powder
    • ¼ cup / 40 g raw, unroasted peanuts
    • 1 tablespoon grated ginger
    • 1 small yellow or red onion, diced
    • 1 small russet potato, peeled and diced small, and submerged in water to avoid browning
    • 2 medium carrots, diced small
    • ½ cup /70 g frozen or fresh peas or edamame
    • ½–1 fresh Thai, serrano, or cayenne chile, stem removed and minced
    • 2 teaspoons salt
    • 2 tablespoons lime juice
    • 2 heaping tablespoons chopped fresh cilantro
    1. In a colander with small holes, wash the poha in cold water. Set aside to drain for 10 to 15 minutes, until you finish prepping the remainder of the ingredients. Be careful to use thick poha and to make sure it drains well, as it can break down and get mushy while cooking.
    2. In a 4-quart / 4-L sauté pan over medium–high heat, warm the oil. Add the mustard seeds and cook, covered, for 1 minute, until the seeds sizzle and pop slightly. Add the coriander seeds and turmeric and cook for 30 seconds.
    3. Add the peanuts to the sauté pan. Stir well and cook for 50 seconds, until the nuts are browned. Add the ginger and onion and cook for 1 minute, until the onions are slightly browned.
    4. Add the drained potato to the sauté pan. Stir well and cook, stirring occasionally, for 2 minutes, until they brown. Add the carrots and cook for 1 minute. Add the peas, fresh chile, and salt and cook for 2 minutes, until heated through. Remove from the heat.
    5. Add the soaked poha to the sauté pan and mix well, until all the ingredients come together and the turmeric has coated the mixture. Add the lime juice and cilantro and stir to combine.
    6. Transfer to a serving bowl and serve warm as a snack or side dish.

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Indian For Everyone by Anupy Singla. Copyright © 2014 Anupy Singla. Published by Agate Publishing. All rights reserved.

© 2016 Alta Editions LLC.