Ingredients
2 tbsp (+ a little more) canola oil
3 tbsp raw peanuts
2 cups thick-cut poha, rinsed in water so that it is moist but not waterlogged
1 medium to large onion, minced
1 hot green chile, sliced in half the long way
20 fresh curry leaves
1 tsp black mustard seeds
2 - 3 tbsp chopped tomatoes (fresh or canned)
1/2 tsp turmeric powder
1/2 tsp salt
6 tbsp frozen or fresh peas
2 tbsp lemon juice
Fresh coriander leaves, for garnish (optional)
Tomato ketchup (optional)
Directions
Heat a tiny bit of oil in a large saute pan, over medium heat. Saute the peanuts until they are browned in patches. Remove from pan. (Optional: remove the skins, if you like.)
Add 2 T oil to the same pan and heat it over medium heat. When it is hot, add the mustard seeds, cover the pan, and wait until the popping sound slows down. (This will be perhaps 20 seconds.) Add the chiles and curry leaves, and let sizzle for 10 seconds. Add the onions and saute until they are transparent. Add the tomato and peas, stir, and then add the turmeric and salt. Cook for a few minutes.
Add the poha and cook over low heat, covered, for about 3 minutes. Remove from heat.
Sprinkle the lemon juice over the poha and toss.
Serve garnished with fresh coriander. Pass ketchup at the table.
Notes
This recipe is our version of one taught to us by our sister-in-law, Priya Agrawal.
The only tricky part of the dish is to moisten the poha the proper amount. Be sure not to let the poha get waterlogged, though it should be slightly moist.
Be sure to buy the thick-cut poha. If you mistakenly buy thin-cut poha, you will end up with a soggy, clumpy mess.
Play around with the proportions of the ingredients, to your taste. E.g., add more peas (or omit them), or use more or less onion, or use more or less fresh lemon juice at the end.
Page last updated: October 5, 2010