June 26, 2007
Spicy Pohe for Weekend Breakfast
We consciously try to avoid cereal and milk for weekend breakfast. Our choices vary depending on our mood and of course preparation time available. Rava idlis, masala omlette, paratha or light masala pohe,they are all favorites! Pohe is our favorite for the summer.
My mom also adds potatoes in pohe, which tastes great. There are several versions from different Indian states. Kande (onion) pohe, is popular in Maharashtra while boiled green peas and potatoes are added in other regions. I omitted the potatoes and customized it with fresh sprouts.
As you can probably see from some of my previous posts, sprouts have been a big hit in our house over the last few weeks. It's perfect for the summer.
Update - Pohe is a snack made from Poha or rice pressed into flakes. Before cooking, poha is softened with water and then cooked in to a variety of dishes. When cooked with spices and vegetable, it becomes the poha and sometimes it is also served with sugar, coconut, banana and milk. Bengalis call Pohe - Chirer Pulao (thanks Sandeepa!). For more info, click here.
2 cups Poha (Beaten rice) (use the thick pohe)
1 large red onion
2 green chillies - slit
3-4 curry leaves
2/3 tspoon mustard seeds
1/2 tspoon cumin seeds
pinch of peptidases
2-3 tbspoons peanuts - crushed
1/3 tspoon turmeric powder
1/2 tspoon sugar
1 tspoon lemon juice (preferably fresh)
1/4 cup fresh sprouts
salt to taste
1 tbspoon oil
Boil water and gently wash the poha and drain the water immediately. Set it aside to soften.
In the meantime, heat oil in a thick bottomed pan and temper it with mustard seeds, cumin seeds, asafoetida, green chillies, curry leaves,. Then add the peanuts and the turmeric powder and stir for 2-3 minutes. Then add the onions and cook till the onions turn translucent.
Add the poha, salt, and sugar and cook on medium low heat till everything mixes well together. Cook on a closed lid for a couple of minutes. Then add the chopped cilantro leaves and the lemon juice. Take it off the heat and add the sprouts.
Serve warm. We enjoyed our relaxed breakfast with some grape juice. This is going to Trupti's (The Spice who Loved Me) WBB# 12 - Spice it Up. Thanks Trupti!