Entree: India – Madhya Pradesh – पोहा ➤ Poha (Light, spiced flattened rice cooked with onions, mustard seeds, turmeric, and peanuts)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

- 2 cups (180 g) thick poha (flattened rice), rinsed briefly and drained
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 ml) mustard seeds
- 1 tsp (5 ml) cumin seeds
- 1 tbsp (10 g) chana dal (split chickpeas)
- 1/4 cup (35 g) roasted peanuts
- 1 medium onion, thinly sliced, approx. 5 oz (140 g)
- 1–2 green chilies, slit (adjust to taste)
- 1 medium potato, peeled and diced small, approx. 8 oz (225 g)
- 8–10 curry leaves
- 1/2 tsp (2.5 g) turmeric powder
- 1/2 tsp (2.5 g) sugar (optional)
- 1 tsp (5 g) salt, or to taste
- 2 tbsp (30 ml) lemon juice, or to taste
- 1/4 cup (15 g) chopped fresh cilantro
- 2 tbsp (15 g) grated fresh coconut or sev for garnish (optional)

Instructions

1. Temper and cook vegetables: heat oil in a wide skillet over medium heat, add mustard seeds and let them pop, then add cumin seeds, chana dal and peanuts and sauté until the dal is golden and peanuts toasted, about 1–2 minutes; add curry leaves, green chilies, sliced onion and diced potato, sprinkle turmeric and salt, cover and cook, stirring occasionally, until potatoes are tender and onions are translucent, about 8–10 minutes (add a splash of water if needed).
2. Finish with poha and serve: gently fold the drained poha into the skillet with the cooked vegetables, sprinkle sugar if using, cook on low heat 2–3 minutes until poha is warmed through, turn off heat and add lemon juice and chopped cilantro, mix gently to combine, adjust salt and lemon to taste, garnish with grated coconut or sev if desired and serve immediately.