Sunday night poha

Usually breakfast food but great for any meal!

Poha (or powa) is flattened rice flakes. It will be available at your local Indian store or on Amazon or various online grocery stores. It's very easy to use, and doesn't require advanced soaking so it can be made last minute. This is a favorite in our house for when we want quick, satisfying Indian food. It is rice and veggies in one pan with minimal prep so it's great for Sunday nights when you don't want to do anything too elaborate, but want something very tasty.

My husband, as a proper South Indian, taught me how well this dish goes with plain yogurt, but now that I'm not able to eat dairy, I quite like it on its own (of course you could have it with non-dairy yogurt if you like!). It can also be made as a side dish in place of rice, either with your favorite curry or even with falafel or a veggie burger.

I have made it here with potatoes and green beans, both of which are entirely optional. You can also swap in different vegetables, like peppers or peas, to add some variety!

When using curry leaves, it is best to use fresh as opposed to dried, and in a recipe like this I would use fresh or skip the curry leaves altogether before I would use dried. I like to buy a big batch of curry leaves, wash, dry, and then freeze them so I always have a stash in the freezer for when I need them.

Ingredients:

1 medium potato

125 g (about 1 cup) green beans

65 g (1/2 cup) peanuts

250 g (2 cups) powa rice flakes

1 tsp tumeric

1/2 tsp sugar

1 to 2 green chilis

1 1/2 tsp mustard seeds

10 curry leaves (fresh)

1 lime

1 bunch fresh coriander/cilantro

salt to taste

vegetable or light olive oil

Method:

1. Finely dice potato and sauté with a little oil until light brown and tender, season with salt

2. Finely dice green beans and sauté with a little oil until tender, season with salt

3. Dry roast peanuts: in a small, dry frying pan, sauté peanuts until they start to brown and become crisp

4. In a medium bowl, add poha and water to cover and stir or mix with your hand until poha becomes soft. Drain the water and stir in turmeric, sugar, and salt (start with 1-2 tsp and then add more when cooked the first time you make it)

5. Finely chop chili

6. In large frying pan, heat 2 tsp of oil and add mustard seeds. Cook until the mustard seeds begin to pop in the oil. Add green chili and curry leaves. Cook 1 minute. Add potatoes, green beans, and peanuts. Cook 1 minute. Stir in poha and cover. Stir after 2 minutes then cover again for 1 final minute. Add chopped cilantro and squeeze 1/2 lime. Taste and add salt and lime juice accordingly

Serves 4

Note:

Traditionally a breakfast food, but great for dinner as well, just increase the portion size.