3 cups Poha (the thick kind)
1/3 cup safflower oil
1 tsp black mustard seeds
1 tsp cumin seeds
5 curry leaves, fresh or dried
½ tsp turmeric
½ tsp salt
1 pinch Hing
½ cup cilantro leaves, chopped
1 small onion, chopped fine
1 small green chilli, chopped fine
Coconut, cilantro and lime for garnish
Wash the rice flakes twice, drain and set aside.
Heat the oil in a frying pan and over medium heat, and add the mustard seeds, cumin seeds and curry leaves/
Stir until the seeds pop and put in the turmeric salt and Hing.
Next add the cilantro, onions and chilli and cook until soft and slightly brown.
Stir in the rice flakes, cover and turn off heat. Serve after a few minutes, garnish with coconut and cilantro. Give each serving a squeeze of fresh lime.
Poha is uncooked basmati rice that has been rolled thin in the same way that rolled oats are made. It cooks quickly and does not need water, other than what is absorbed in rinsing. Poha is easy to digest and quite balancing for tridosha. It is a good breakfast food or can be used to accompany the main meal.