Poha
A light and popular Indian breakfast made from rinsed flattened rice tossed with mustard seeds, turmeric, onion, green chili, and peanuts, finished with fresh lemon juice and cilantro for a bright, satisfying start to the day.
Ingredients
- 2 cups thick flattened rice (poha)
- 2 tbsp neutral oil (vegetable or canola)
- 1 tsp black or brown mustard seeds
- 1/4 cup raw peanuts
- 12 leaves fresh or dried curry leaves
- 1 cup yellow onion, finely diced
- 2 green chili (serrano or jalapeno), finely chopped
- 1/4 tsp ground turmeric
- 1 tsp granulated sugar
- 3/4 tsp salt
- 2 tbsp fresh lemon juice
- 1/4 cup fresh cilantro, chopped
Instructions
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1
Place 2 cups thick flattened rice (poha) in a fine-mesh sieve and rinse under cold running water for 20-30 seconds until soft and moist but not mushy. Shake out excess water and let rest in the sieve.
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2
Heat 2 tbsp neutral oil (vegetable or canola) in a large skillet or wok over medium heat. Add 1 tsp black or brown mustard seeds and cook until they pop and sputter, about 30 seconds. Add 1/4 cup raw peanuts and stir-fry until light golden, about 1-2 minutes.
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3
Add 12 leaves fresh or dried curry leaves (stand back — they splutter), then add 1 cup finely diced yellow onion and 2 finely chopped green chili (serrano or jalapeno). Cook, stirring occasionally, until the onion is translucent and starting to turn golden, about 4 minutes.
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4
Sprinkle in 1/4 tsp ground turmeric, 1 tsp granulated sugar, and 3/4 tsp salt; stir for 30 seconds.
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5
Add the rinsed thick flattened rice (poha) to the pan. Toss gently with a spatula to coat every flake with the turmeric and onion mixture. Cook for 2-3 minutes, tossing frequently, until the poha is heated through and evenly yellow.
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6
Remove from heat. Drizzle 2 tbsp fresh lemon juice over the top, scatter 1/4 cup chopped fresh cilantro, and toss gently. Taste and adjust salt and lemon. Serve immediately.