Poha

Name: Poha
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Indian
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 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

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.

20 minEasyServes 4240 cal/serving

IndianBreakfastStovetopVeganHalal-friendlyDairy-FreeEgg-FreeSoy-FreeGluten-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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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 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

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.
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.
3

Add 12 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.
4

Sprinkle in 1/4 tsp ground turmeric, 1 tsp granulated sugar, and 3/4 tsp salt; stir for 30 seconds.
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.
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.

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Questions

Do I need to rinse the grain for Poha?

Step 1 reads: "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." Yes. Step 1 washes off what coats the grain: surface starch on rice, which makes it clump and turn gummy, or the bitter natural coating on quinoa. Rinse until the water runs mostly clear.

What equipment do I need for Poha?

Beyond a knife and a board, the method uses a wok (step 2) and a fine-mesh sieve (step 1). If you do not have one, your widest skillet over the hottest burner stands in for the wok.

Is there a substitute for curry leaves in Poha?

The entry for Poha calls for 12 fresh or dried curry leaves. In its place: Nothing matches them. Leave them out, or add a bay leaf and a strip of lime zest for a different but pleasant aroma.

How hot is Poha?

Moderately. The heat in Poha comes from 2 green chili (serrano or jalapeno), finely chopped. For a milder plate, remove the seeds and ribs from the green chili, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Does Poha contain peanuts?

Yes: 1/4 cup raw peanuts. The full allergen list for this entry is peanuts. Where the peanuts are a garnish, toasted sunflower or pumpkin seeds give the same crunch. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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