Poha is my goto breakfast option, anyday. I make it alteast once a week. I love the versatality of this humble rice flakes. It is almost compatible with any flavor. I already have sweet poha, coconut poha, pepper poha, chooda matar, kande poha, tomato poha, Poha moongdal in my kitchen. For today’s alphabet L, in Jpurney through the cuisine, i simply chose to make my favorite poha with Lemon. A simple to make breakfast recipe, no chopping, no prepping required, just basic ingredients and there you have a scrumptious meal.
1 cup thick poha/avalakki
juice of 1 lemon
½ teaspoon salt or to taste
2-3 tablespoon broken cashews
½ teaspoon freshly pounded coriander seeds
fresh coriander for garnish
2 teaspoon gingely oil
½ teaspoon mustard seeds
¼ teaspoon of turmeric powder
2 pinches of hing/asafoetida
a strand of curry leaf
3-4 nos red chilies, round variety
1 teaspoon chana dal
- Take the poha in a colander and wash under running water for 30 seconds, it will become soft. Let it sit on the counter until use.
- In a tava, heat oil given tempering, splutter mustard seeds, add hing, curry leaves and red chilies. Once the curry leaves turn crisp, add chana dal, turmeric powder and broken cashew-nuts.
- Once the dal turns golden brown, add the fluffy poha and turn off the stove. Add lemon juice to this, mix, finally add salt, fluff it well and serve it hot garnished with fresh coriander leaves.