Savory Flaked Rice (Poha)

Serves 6-8

This is a popular any-time snack in the western states of Maharashtra and Gujarat. I love to serve it as a light lunch accompanied by plain yogurt or raita (yogurt salad) and a dollop of fiery mango or lime pickle.

• 2 tablespoons oil
• 1 teaspoon mustard seeds
• ¼ teaspoon asafetida (hing)
• 3 cloves
• 6 peppercorns
• 1 whole dry red chili - broken in half
• 1 teaspoon cumin seeds
• 10-12 curry leaves
• ½ teaspoon peeled and minced ginger
• 1 minced green chili, preferably serrano
  
  
• ¾ cup coarsely chopped onion
• ¾ cup diced potatoes
• ¾ teaspoon turmeric
• Salt to taste
  
  
• ¾ cup frozen peas - thawed
• 2 cups (thick variety) dried flaked rice (poha) - available in Indian groceries
  
  
• 1/3 cup chopped cilantro, chopped
• Juice of 1 large lemon or lime
• 1 teaspoon sugar
• 2 tablespoons frozen, fresh grated coconut, thawed
  
  
• Lemon wedges

1. In a large wok or saucepan heat oil over high heat until almost smoking. Add mustard seeds and cover immediately. When seeds stop popping in a few seconds add asafetida. Immediately reduce heat to medium and add cloves, peppercorns, red chile, cumin, curry leaves, ginger and green chile and sauté 1 minute.
2. Add onion and sauté until translucent, about 10 minutes.
3. Add potatoes, turmeric, and salt, reduce heat to medium low, cover and cook until potatoes are almost done, about 10 minutes.
4. Add peas and mix well. Cover and cook another 5 minutes. Place poha in a colander and rinse under cold water, gently running fingers through poha to allow water to run freely, for 1 minute. Handle carefully as wet poha is rather fragile. Add immediately to pan. Sprinkle cilantro, sugar, lemon juice and coconut. Mix gently, taking care not to break flakes. Serve immediately with lemon wedges.

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