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Poha: Flattened Rice with Cauliflower and Peas
Ingredients
  • 3 C. thick poha flattened rice
  • 3 T. olive or peanut oil
  • 1/2 t. whole brown mustard seeds
  • 1/2 t. whole cumin seeds
  • 1 medium onion peeled and chopped
  • 2 t. peeled and very finely grated fresh ginger
  • 2 C. very small cauliflower florets 1/2 inch wide and 1 inch long, well-washed and drained
  • 2 medium russet potatoes cut into small dice and boiled
  • 1/4 C. cashew halves
  • 1/4 t. ground turmeric
  • 1 C. defrosted frozen peas
  • 1 to 3 hot green chiles finely chopped--I used one
  • Salt
  • 1 T. lime juice
  • Cilantro and raisins for garnish
Instructions
  1. Rinse the poha in a sieve under cold water. Drain and place in a bowl. Cover with water and soak for 2 minutes. Drain.
  2. Heat oil in a large nonstick frying pan over medium high heat. Add mustard seeds and cumin seeds. When the seeds start to pop, add the onions, ginger, potatoes, cauliflower and turmeric. Sauté for about 3-5 minutes over medium-high heat. You want the onions, potatoes and cauliflower to be lightly browned.
  3. Lower the heat in your pan to medium low and add peas, green chillies, 1/2 t. salt and the lime juice. Cook for 1-2 minutes to cook through.
  4. Meanwhile, saute cashew halves in a small amount of oil. Add to pan with onions, etc.
  5. Add the poha to your pan and mix to eliminate any lumps. Sprinkle 1/2 t. salt over the poha mixture and continue to heat for 3-4 minutes. Use a flat spatula for this step and lift the mixture from the bottom of the pan, folding the ingredients together. When the poha is well mixed and heated through, cover and set aside until you are ready to eat this wonderful dish.
  6. Just before serving garnish with cilantro and raisins.