Poha
Sanjiv Singh
This is a recipe from the western part of India. My mother cooks this often
for breakfast but it is good for a snack anytime. My wife Sonia has
introduced a south Indian twist --- it is very good this way if you want a
quick spicy dish. You will definitely need to make a trip to an Indian
grocery store for this one. Neither the pressed rice nor the sambhar
powder are likely to be found on the shelves of your neighborhood grocery
store.
Serves 4-6 as a side dish.
Heat oil on low and put in the mustard seeds. As soon as the mustard seeds
begin to pop, add the potatoes. Stir fry for 3 minutes on medium heat.
Add turmeric and salt. Stir a couple of time and add the pressed rice and
coriander powder. Add the water and cook covered for 4 minutes on low heat.
Check to see if the potatoes have been cooked through. If they have, remove
cover and cook until the water evaporates. Pour lime juice over the poha and
serve.
From the Dinner Co-op