Poha Recipe [en]

For years, people have been asking me for Nisha’s Poha recipe. Here it is — well, my variation of it, because I seem to do it slightly differently (at least the result tastes different).

• heat oil in pan or karahi
• half a teaspoon of black mustard seeds and half a teaspoon of cumin seeds (more if you like more, or are cooking big quantities)
• when the seeds are popping, add curry leaves (anywhere from a dozen leaves to more if you like more)
• let them sizzle a little, lower the heat
• add a chopped onion (red if you have that) and green chilli broken in pieces (one chilli, two, three… depends how hot your chillies are and how hot you like your poha)
• let the onion soften; wash the poha (don’t let it soak, just rinse and drain) — I use roughly two big handfuls for one big serving
• add a teaspoon of salt (or less), a teaspoon of sugar, a tip of turmeric (upto half a teaspoon, but don’t overdo it), red peanuts and/or frozen green peas/sweet corn
• mix it all up and leave on low heat 3-5 minutes (for the peanuts mainly)
• add poha, mix well, turn heat off
• add chopped coriander leaves
• serve and sprinkle with lemon/lime juice

Bon appétit!

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