Pohe is a simple and delicious Indian vegetarian (vegan) dish made with
pressed rice (poha) and great as breakfast or snack. Pohe (aval,
atukulu) is
very
popular
in Maharashtra, India.
Add 3 cups water to the poha and drain
immediately, and let it dry in a bowl.
Heat oil in a non-stick pan, add urad dal, cashews,
and fry for a minute; then add cumin and mustard seeds.
When the mustard seeds start to splutter, add the
green chillies and fry for a few seconds.
Add the turmeric powder and chopped onions, stir,
cover and cook on low heat for 3-4 minutes until onions are soft and
translucent.
Add the poha, and using a wooden spatula, tease out
the lumps a little, sprinkle a little water if it's too dry, cover and
cook for 3 minutes. Remove the lid, and loosen the remaining lumps.
Add coconut and cilantro, and cover and cook for 2
more minutes.
Serve the pohe hot.
Cooking Tip
It's easier to loosen lumps when the poha has cooked a little.
Use poha of medium thickness for best results.
