Kanda Poha (Flattened Rice with Peas & Peanuts)

A fluffy, golden Maharashtrian breakfast of softened flattened rice tossed with mustard seeds, turmeric, onions, peas and crunchy peanuts, brightened with lemon and cilantro.

Ingredients

• 3 cups thick poha (flattened rice)
• 1 cup frozen peas
• ½ cup roasted peanuts
• 1 onion, diced
• 1 green chile or jalapeño, minced
• 1 lemon, juiced
• ½ bunch cilantro, chopped

From your pantry: 3 tbsp oil, 1 tsp mustard seeds, ½ tsp turmeric, 1 tsp sugar, 1 tsp salt.

Instructions

1. Put the poha in a colander and rinse under cold water for 20 to 30 seconds, tossing, until the flakes are soft but not mushy. Drain well, then toss with the turmeric, sugar and salt and let sit 5 minutes.
2. Heat the oil in a large skillet over medium. Add the peanuts and fry, stirring, until a shade darker, 2 minutes. Scoop them out.
3. Add the mustard seeds to the same oil; when they start to pop, about 30 seconds, add the onion and chile and cook until the onion is soft and translucent, 4 to 5 minutes.
4. Stir in the peas and cook 2 minutes, then add the poha and toss gently over medium-low until heated through and evenly yellow, 3 to 4 minutes. Cover and let steam off the heat for 2 minutes.
5. Fold in the lemon juice, peanuts and most of the cilantro. Taste for salt and serve with the remaining cilantro on top.

Tip: Use thick poha, not thin. Thin flakes dissolve when rinsed; thick ones soften and stay separate and fluffy.

Nutrition per serving

Good for

You might also like

Butter Chicken45 min · 945 kcal · 51 g proteinChana Masala35 min · 580 kcal · 17 g proteinOne-Pot Chicken Biryani60 min · 520 kcal · 33 g proteinDal Tadka (Spiced Red Lentils)35 min · 575 kcal · 22 g proteinPalak Paneer35 min · 640 kcal · 28 g proteinIndian Masala Omelet with Buttered Toast20 min · 555 kcal · 26 g proteinChicken Tikka Kathi Rolls with Mint Chutney35 min · 780 kcal · 41 g proteinMulligatawny (Curried Chicken & Lentil Soup)50 min · 605 kcal · 37 g protein