Spring Poha

Spring Poha

Serves 4-6

1 cup thick poha flakes

3-4 tbsp peanuts (optional)

3 tbsp sesame oil or olive oil

1 tsp cumin seeds, whole

1 tsp mustard seeds

¼ tsp ajwain seeds

½ tsp ground black pepper

⅛-¼ tsp red chili powder (not chili powder for making chili)

¼ tsp ground cardamom

¼ tsp cinnamon

¼ tsp asafoetida (hing)

1 ½ tsp ground turmeric

1 medium onion chopped

3-4 curry leaves (optional)

1 tsp salt and to taste

2-3 carrots chopped

1 medium potato, or a handful of baby potatoes chopped

1 bell pepper, any colour, chopped

½ cup frozen peas (You can also use fresh if you can find them, just cook for a little longer)

1 tsp coconut or other sugar (optional)

Juice from 1 lime or ½ lemon

1 bunch cilantro chopped well (optional)

Place poha in a mesh sieve and rinse well under cold water. Put aside to drain while you prepare the rest of the dish.

In a medium skillet (Preferably one that is non-stick and has a lid. I use one that is a bit like a small wok.) toast the peanuts over a medium flame until they begin to brown. Remove the toasted peanuts to a bowl and wipe out any remaining crumbs from your pan.

Heat the oil over medium-high heat and add the cumin, mustard, and ajwain seeds. Cook until the mustard seeds begin to pop. Add the black pepper, chili powder, asafoetida, cardamom, cinnamon, and turmeric and stir well. Cook until fragrant, adding more oil if necessary.

Add the onions, one tsp of salt, and curry leaves to the pan and stir well. Curry leaves will sputter, that’s normal. Cook until the onions begin to soften.

Add carrots, potatoes, and bell pepper. Stir well and cook covered until carrots and potatoes are fork tender. Add the frozen peas and stir well. Cook for another 1-2 minutes then taste for seasoning. At this point it should taste just a tiny bit saltier and spicier than you think it should be. When you add the poha it will dilute the seasoning. Adjust accordingly.

Add the peanuts, poha, coconut sugar, lime juice, and cilantro and stir well. Remove from the heat and allow to sit covered for a few minutes for the flavours to meld.