Poha

 Prep Time:10 Minutes

Cook Time: 30 Minutes

Serves: 2 Servings

Level: Beginner

Poha is useful for delivering iron into the body because it has a slightly higher iron content than the rice from which it is made. This, says Devgan, is because of the pounding process itself, used to create flattened rice from rice. “But for the iron to be properly absorbed by the body, there needs to be some vitamin C, which is why we usually squeeze lime over poha before eating it,” she says. It is also easier to digest than rice, she says, even if a single flake of poha looks heavier in volume than a single grain of rice.

Ingredients:

1. 1 Cup poha/chivda (pressed rice)
2. 1 tbsp oil
3. 1/8 tsp asafoetida
4. 1 tsp mustard seeds
5. 1/2 cup onions, finely chopped
6. 8-10 curry leaves
7. 2-3 Whole red chillies
8. 1/2 cup potatoes (diced small)
9. 1/2 tsp turmeric
10. 2 tsp salt
11. 1 tsp green chillies, finely chopped
12. 1 tbsp lemon juice
13. 1 tbsp coriander leaves, chopped
14. For garnish lemon wedges

Preparation

Step 1:

Put poha in a colander and wash, not letting it soak too long in the water. Leave in the colander to drain out completely.

Step 2:

Heat the oil and add the asafoetida, mustard seeds, curry leaves and onions along with whole red chillies.

Step 3:

When onions are light brown, add potatoes, and turn around till they look a bit glossy.

Step 4:

Add the turmeric and sauté over low heat till the potatoes are cooked through.

Step 5:

Increase the heat, add salt and poha and mix well. Saute till mixed and heated through.

Step 6:

Shut off the heat, and mix in the green chillies, lemon juice and half of the coriander..

Step 7:

Transfer on to a serving dish, garnish with the rest of the coriander and lemon wedges and serve.