This pilaf is made from flattened rice, onions, potatoes, green chillies, peanuts and cashew nuts. It is immensely popular as a breakfast dish in the states along the west coast of India, particularly in the states of Maharashtra and Gujrat. This vegan preparation goes well with some hot masala chai.
Serves 2
1½ cups thick flattened rice (poha)
1 medium onion finely chopped
2 green chilies, roughly chopped
12 curry leaves
1 medium potato, cut into ½-inch cubes
1½ tablespoons oil
2 tbsp peanuts, whole peanuts
8 cashew nuts, split into halves
¾ tsp mustard seeds
¾ tsp cumin seeds
¼ tsp asafetida
½ tsp turmeric
½ tsp salt (adjust to taste)
1 tbsp lemon juice
2 tbsp cilantro, finely chopped
Lime wheel and short spring of curry leaves for garnish
1 Place the flattened rice in the in a colander. Hold the colander under cold running water and gently rinse the rice to remove the extra starch and soak the rice, about 20 seconds. After the rice is completely strained of water, add ¼ tsp of salt and ¼ tsp of turmeric and gently mix. With your fingers, gently break any lumps of the flattened rice. Spread the rice on plate. Do not over rinse the rice as it will turn mushy and lumpy.
2 Add a small amount of oil to a pan, just enough to coat the bottom. Heat the pan on medium heat. When the pan is hot, add the peanuts and cashew nuts. Roast the nuts while stirring and tossing continuously till they turn golden brown and crunchy. Do not over roast and burn the nuts. Remove the nuts on a plate and set aside.
3 Add the rest of the oil to the pan. When the oil is hot, add the cumin and mustard seeds. After the seeds splutter, add the asafetida, curry leaves, onions and green chillies. Sauté till the onions turn translucent.
4 Add the potatoes and ¼ tsp salt and mix well. Cover the pan and reduce the heat to low. Cook the potatoes are soft, about 8-10 minutes.
5 Add the turmeric and stir once. Add the flattened rice, peanuts and cashew nuts and mix gently. Sprinkle some water and cover the pan. Cook till rice is heated, about 2-3 minutes.
6 Remove the pan from the heat and sprinkle the lemon juice over the flattened. Stir once gently. Check for salt and add more salt, if needed.
7 Garnish with chopped cilantro and serve immediately. Optionally, you can also garnish with grated coconut.
While plating, you can garnish with a lemon wheel and a short sprig of curry leaves.
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