Karnataka Style Poha

Karnataka Style Poha

By Chef Madhu Sneha

From Sunny Side Up

Prep: 20 minutes

Cook: 20 minutes

Method: Easy

Course: Snack

Type: Fusion

Key Ingredients:

The vangi bhaat powder adds to the flavour of this popular breakfast snack

Ingredients

Pressed rice (poha) 2 cups
Oil 1 tbsp
Mustard seeds ½ tsp
Split Bengal gram (chana dal) 1 tsp
Split skinless black gram (dhuli urad dal) 1 tsp
Onions, chopped 1 cup
Carrots, chopped 1 cup
Green peas ⅓ cup
Curry leaves 5 to 6
Turmeric powder ½ tsp
Asafoetida (hing) ½ tsp
Salt to taste
Vangi bhaat powder 1 tbsp
Lemon juice 3 tsps
Fresh coconut, scraped ⅓ cup
Fresh coriander leaves, chopped 1 tbsp

Methods

Take the pressed rice in a colander and wash it under running water. Transfer into a bowl and rest for about 10 minutes or till they become soft.
Heat oil in a heavy bottomed pan, add mustard seeds and let them splutter, Add split Bengal gram and split black gram and saute till they turn a light brown.
Add onions, carrots, green peas and curry leaves and mix well. Sprinkle some water and cover the pan and cook on low heat for about 4 minutes or till carrots are cooked.
Add turmeric powder and asafoetida and sauté for a few seconds. Add the pressed rice, salt and Vangi Bhaat powder and mix well. Cover the pan and cook for 2-3 minutes.
Add lemon juice, coconut and coriander leaves, mix gently.
Transfer into a serving dish and serve hot.

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