Pohe

Ingredients

• 3 cups poha (pressed rice)
• 1 onion, medium, finely chopped
• 6-7 green chillies, finely chopped
• 4 tbsp cilantro (coriander leaves), finely chopped
• 3-4 tsp grated coconut, fresh or dry

• 4-5 tsp vegetable oil
• 1 1/2 tsp urad dal (black gram)
• 7-8 cashews
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1/4 tsp turmeric powder

Preparation

1. Add  3 cups water to the poha and drain immediately, and let it dry in a bowl.
   
   
2. Heat oil in a non-stick pan, add urad dal, cashews, and fry for a minute; then add cumin and mustard seeds.
   
   
3. When the mustard seeds start to splutter, add the green chillies and fry for a few seconds.
   
   
4. Add the turmeric powder and chopped onions, stir, cover and cook on low heat for 3-4 minutes until onions are soft and translucent.
   
   
5. 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.
   
   
6. Add coconut and cilantro, and cover and cook for 2 more minutes.
   
   
7. Serve the pohe hot.
   

Cooking Tip

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