Poha

Poha is a traditional Maharashtrian breakfast food.  Its principal ingredient is flattened flakes of white rice (the "poha") which is cooked with onions, peanuts, spices, and whatever else you fancy.

I have eaten poha cooked by others a few times and loved it.  It is a classic example of an Indian dish which is packed full of flavour but, unlike most of the dishes that you'll find in a curry house in the UK, it is light, healthy and can be made in a few minutes.

Yesterday, I decided to try it for myself.  I still struggle slightly with spiced food for breakfast (I prefer my fruit and museli!) so rustled up some poha for dinner instead.
 

Apologies for the inelegant presentation.  I'd eaten most of it before I thought about blogging, so this picture is a good as it gets!

Poha ticks all my cookery boxes is that (i) it uses simple / store cupboard ingredients; (ii) it takes 10 minutes to make; and (iii) it is very tasty, but healthy too.

Here is the recipe I used for those who would like to try it at home.  The recipe produces a generous portion for two, or a light snack for four people.

1)  Take 150g dried poha and put in a sieve under cold running water until all the poha is damp and soft to the touch.  Top tip - do not over-soak the rice as it will go mushy and turn into a single rice blob, which is not what you want!

2)  Heat 3 tbsp oil and add 1 tsp mustard seeds, cooking for a minute so that they can crackle in the oil.  Top tip - they will spit everywhere if you're not careful so watch the temperature and keep a sensible distance away!

3)  Add 2 tbsp peanuts and fry for two minutes.  Add one large finely chopped onion and cook together until the onion is translucent.  Then add one finely chopped green chilli and 10-12 curry leaves.  Finely, add 1 tsp turmeric and salt to taste, stirring well.

4)  Tip in the poha, stirring well so that everything looks yellow and the rice is well coated.  Cover and cook on a low heat for two to three minutes.  Turn off the heat and leave covered for one to two minutes more.  

5)  Squeeze over lemon juice, stir in chopped coriander and season to taste to finish.  If you've got it, grating fresh coconut over the dish at the end gives an extra-zingy finish.