This dish is inspired from the famous Nagpuri Tariwale chane pohe.
Ingredients
For poha
Poha /aval/ beaten rice - 2 cups
Onion -1finely chopped
Potato - 1/2 cubed and boiled
Green chillies -2
Kadipatta - 5-6 leaves
Oil - 2 tbsp
Mustard seeds -1/2 tsp
Asafetida - a pinch
Tumeric powder - 1 tsp
Coriander leaves and coconut for garnish
Salt to taste
Lemon juice /lemon slice
To make poha
a) Wash the poha well , drain and set aside to soak in little water till the tadka is prepared.
b) Add oil in kadai then put mustard seeds let it splitter. Then add green chillies, kadipatta.
c) Add the onion and fry till soft and pink. I prefer not to brown it.
d) Put in the potatoes, soaked poha , salt and tumeric powder and give a good stir till all the ingredients have mixed up. Let this cook on a slow flame for 5 /7min. Can add a splash of water if it's too dry.
e) Garnish with coconut scrapping , sev or chivda and tariwala moong, coriander leaves.
Tariwala moong ingredients
Moong sprouted - 1 big cup
Onion - 1 finely chopped
Tomato - 1 finely chopped
Ginger garlic paste - 1 tbsp
Tumeric powder -1 tsp
Ghati masala / kanda lasoon masala - 1 tsp
Kashmiri Red chilli powder - 1tsp
Salt to taste
Oil, cloves and cinnamon tadka
To make the gravy
a) In a pan add oil let it heat , tadka of cloves & cinnamon.
b) Add ginger garlic paste fry for a minute, then onion and fry well with a pinch of salt.
c) Add tomato , dry masalas and fry well till a semi gravy is made and masala starts to release oil.
d) Put in the moong and water and let this cook well. Keep adding water to form a gravy. Add coriander leaves to garnish.
How to serve
In a plate serve poha , garnish with coconut scrapping, coriander leaves, sev or chivda. You can choose to top the poha with moong gravy with tari or the water or serve it in a bowl separately. This will give a nice spicy taste to the poha.
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