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  2. Indian Cuisine   >
  3. Maharashtrian
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photo by Trisha Rudra

INGREDIENTS
2 cups Flattened rice / Poha
Beaten rice
Also known as : pressed rice
Beaten rice is very popular in south Asia, mainly in India, Pakistan and Bangladesh. Beaten rice is generally eaten as \'poha\' as a breakfast dish....
  • Poha
5 pieces onion (chopped)
red onion ...
    3 pieces green chillies
    green chillies Green chilli is the raw and fresh form of green chilli and is the most common ingredient in south-Asian dishes. It has hot peppery taste and is used to add spicy zing in the savory dishes and salads. It is also made into pickle....
    • Hari Mirchi
      (हरी मिर्च)
    1 handful Peas
    Peas Peas are grown in pods. They are edible when young and less fibrous. It is a winter vegetable, green in color. Peas are used in variety of savory dishes. Peas are generally cooked as soup, salads, fried, stew, curry....
    • Sal
    • Matar
      (मटर)
    2 tablespoons Chana dal soaked in warm water for 10-15 minutes or until soft.
    Pigeon pea Toor lentils are yellow and they're usually sold skinned and split. They have a mild, nutty flavor, and they're often cooked as a side dish or ground into flour....
    • Chana dal
    1 teaspoons Mustard seeds
    Mustard seeds Mustard seeds are tiny, black-brown or yellow colored seeds. They are pungent and peppery in taste. They are used in vegetables dishes, pickles and curries. Ground or whole seeds are mixed with vinegar to make mustard paste....
    • Las semillas de mostaza
    • Sal
    • sarson ke beej
      (सरसों के बीज)
    1 teaspoons Turmeric
    Turmeric Turmeric is a yellow colored rhizome. It belongs to the ginger family. It adds a beautiful golden color and mild-peppery flavor to the dish. It is commonly used in Indian dishes....
    • Sal
    • haldi
    salt
    salt
    Also known as : sea salt , iodized salt
    ...
    • sal
    • Sal
    • namak
      (नमक)
    1 teaspoons sugar
    sugar Sugar is small, sweet, grainy white cubes which is used in many beverages and dishes to add sweet flavor. Now a days many types of sugar can be found in market, it can be of white or brown color....
    • cheeni
      (चीनी)
    4 tablespoons Mustard oil
    Mustard oil Mustard oil is a staple oil used in many south-Asian households, but the popularity of the oil in kitchen is decreasing due to its strong aroma. In India it is used to get a slight mustard taste to the food. It is popular in the traditional Bengali dishes....
    • sarson ka tel
    1/2 pieces lemon juice
    lemon juice Lemon juice is the juice extract after squeezing the lemon. Keeping it for long makes it bitter.Lemon grows on a small evergreen tree native to Asia. It is a big, yellow color fruit with a juicy flesh. Lemon has a sour taste and is easily available everywhere. It is used...
    • Nimbu ka ras
      (नींबू का रस)
    coriander
    coriander Coriander leaves also known as cilantro are tender, aromatic and absolutely green in color. They add a unique freshness and flavor to the recipes and are added raw once the recipe is completely prepared, as heat spoils the flavor and aroma of the leaves. Coriander leaves are loved as a...
    • Sal
    • Hara Dhaniya
      ( हरा धनिया)
    Tags
    About The Chef
    Lives in : Kolkata India "Expecting the world to treat you fairly because you are good is like expecting the bull not to charge because you are a vegetarian." Hmmm… as most people would say, I’m completely predictable and also completely crazy at times. Attraction towards the arts and crafts has always been a part of my hobbies. There are some mottos that I have in life. One being, To give my best in whatever I do. The other being, To accept life as it comes.
    Recipes by Trisha Rudra

    poha Maharashtrian breakfast

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    • Prep:
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    I might or might not have posted a poha recipe before, I can't remember, but this one's made by Mom, and it's one of my absolute favorites... Growing up in Mumbai, I've been exposed to different cuisines, especially when it comes to breakfasts and snacks.. 'Kanda Poha' is quite a quintessential Maharashtrian breakfast...this one's tweaked a bit, since I somehow cannot digest peanuts easily.
    Preparation

    • Heat the oil in a kadhai and let it smoke, then temper with mustard seeds, and chana dal.

    • Heat the oil in a kadhai and let it smoke, then temper with mustard seeds, and chana dal.

    • Fry a bit till the dal turns golden, then add onions and green chilis.

    • Let the onions turn brown, then add the peas, turmeric and salt only for the masala..fry well.

    • Turn in the poha (that has been washed well and drained)

    • Add sugar, and salt, and on a medium flame, cook until everything is well corporated.

    • Lastly, garnish with lemon juice and coriander.

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    Review by Posted 15 Jun, 2016
    • excellent

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