Poha for breakfast

When it comes to breakfast, poha rules supreme! This recipe I am posting is mainly based on my mommy’s, with a few additions I picked up during trips to villages in Maharashtra. There are quite a lot of variations of this dish, like in Pune kanda(onion) poha is common while in some parts of MP, boiled green peas are added. I am posting the recipe that I use daily and you can customize it to your own taste.

Poha for breakfast (Serves 2)

Ingredients:

1. Poha (Beaten rice), medium thickness variety – 2 fistfuls
2. Potato – 1 medium
3. Onion – 1 large
4. Green chillies – 2
5. Coriander leaves – 1 tbsp, finely chopped
6. Curry leaves – 5
7. Lemon – 1
8. Sesame seeds – 1tsp
9. Peanuts – 1 tbsp
10. Sugar – 1 tsp (optional)
11. Mustard seeds – 1 tsp
12. Turmeric powder – 1 tsp
13. Asafoetida – 1 pinch
14. Salt to taste
15. Oil – 2 tbsp

Method of preparation:
Take a large bowl and soak the poha in water. Gently wash the poha and drain all the water immediately. While the poha softens, peel and finely chop the potato into 1/2 cm cubes. Finely chop the onion and green chillies. Dry roast the peanuts, remove the hull and split them into halves. Alternatively, you can also use the ready made split peanuts available in the market. Heat the oil in a thick bottomed kadhai. Add mustard seeds, sesame seeds, peanuts, asafoetida, green chillies, curry leaves, turmeric powder and stir for half a minute. Then add the chopped onions and potato. Add proportionate salt and close it with a lid. Pour a little water over the lid and let it simmer on slow flame for 7-10 minutes. Check if the potatoes have been cooked properly. Once cooked, add the poha, salt, sugar if you like and again close the lid and let it simmer. After a couple of minutes, switch off the flame, squeeze the lemon juice and add the chopped coriander leaves. You can serve it with pickle or chutney of your choice. You can also garnish the poha with sev or bhujia.

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