One thing that the pandemic is teaching us is the survival of the fittest. It’s high time we bring a change in our eating habits and vouch for healthy meals than eyeing for fast food. If you’d love to hog on some scrumptious meals that keep you fit as a fiddle then Poha is a must-try. The easy to make breakfast delicacy is prominent in western parts of India namely Maharashtra, Gujarat and Madhya Pradesh. It is rich in carbohydrates, Iron, Vitamin B and probiotics. Moreover, the Kaande Pohe version of Poha has an interesting history in Maharashtrian culture. It is prominently made when a bridegroom visits a prospective brides home over a meeting to discuss marriage prospects. Apart from the cultural spectrum, Poha is revered as a humble food in mythological tales. A mythical tale is that that when Lord Krishna’s friend Sudama went to meet him, he carried Poha for his friend as he could not afford anything beyond. While Sudama was hesitant to offer his virtuous and great friend such a modest delicacy, Krishna embraced the food as a mark of his friend’s love and devotion. With so much in store about Poha, this dish is not just rich in nutrients and history but refreshes our memory of homemade food as it is commonly made in households across India. Now in quarantine, it’s time to polish those cookery skills and try it on for good immunity.
Beaten Rice (Poha): 200 gms
Oil: 2 tablespoon
Mustard Seeds: 1 tablespoon
Green Chillies, chopped: 3
Curry Leaves: 1 sprig
Peanuts: ¼ cup
Medium Size Potato in small cubes: 1
Chopped Onions: 2
Salt: To taste
Turmeric Powder: 1 teaspoon
Lime Juice: ½ teaspoon
Sugar: 1 teaspoon
Coriander Leaves: 3-5 strands
If you’d love to hog on some scrumptious meals that keep you fit as a fiddle then Poha is a must-try.
How to Make:
Step1: Rinse the poha in a colander. Make sure it is moist but not mashed or soggy.
Step 2: Heat oil in a non-stick pan.
Step 3: Add mustard seeds and when they splutter. add green chillies, curry leaves and peanuts.
Step 4: Saut for half a minute and add onions, sugar, potato and then continue to saut. Cover them with a lid and let them cook for a minute on low flame.
Step 4: Add salt, turmeric powder and mix well. Saut for two minutes and then add poha. Mix and cook till poha is heated through.
Step 5: Add lemon juice and mix lightly. Garnish with coriander leaves and serve hot.
Recipe By: Dravika Trehan