I tried a little variation to the regular Pohe made in most Maharashtrian households for breakfast. One can also add finely chopped potatoes but I skipped them for the fear of CARBS!!
Ingredients and Method:
1/2 cup sprouted moth beans
2 handfuls of thick poha
1/2 medium onion, sliced lengthwise
1/2 cup green peas
1/2 tsp mustard seeds or rai
1/4 tsp asofoetida or hing
2 green chillies, slit lengthwise
1/2 tsp turmeric
1. Start by soaking the moth beans completely under water in a pot for 6 to 8 hours. Drain the water and let them sprout. Pour the moth beans in a cheesecloth or a thin cotton cloth, tie it tightly and place in a warm spot for the moth beans to germinate. Leave overnight. The moth beans should be ready the next day.
2. We are ready to make the Matki Pohay. Rehydrate the poha in a colander by running cold water on the poha directly from the faucet. Using your hands, toss the poha so it gets wet thoroughly. All the water should be drained out. Set aside for the poha to hydrate.
3. Heat oil in a pan. when hot add the mustard seeds and when they sputter, add the hing. Now add the green chillies and toss a little. Add the onions and fry them till translucent. Add the moth beans and frozen green peas and mix well. Add the turmeric and salt and stir. Add 1/4 cup water and cover and cook on low flame for 8 to 10 minutes. As the water evaporates, you may have to add a little water at a time to cook the moth beans. Check if moth beans are cooked at this time. I like mine a little al dente.
4. Add the poha and mix well. Adjust seasonings at this time - salt, sugar, and maybe a little more turmeric.
5. Sprinkle lime juice before serving.
Ingredients and Method:
1/2 cup sprouted moth beans
2 handfuls of thick poha
1/2 medium onion, sliced lengthwise
1/2 cup green peas
1/2 tsp mustard seeds or rai
1/4 tsp asofoetida or hing
2 green chillies, slit lengthwise
1/2 tsp turmeric
1. Start by soaking the moth beans completely under water in a pot for 6 to 8 hours. Drain the water and let them sprout. Pour the moth beans in a cheesecloth or a thin cotton cloth, tie it tightly and place in a warm spot for the moth beans to germinate. Leave overnight. The moth beans should be ready the next day.
2. We are ready to make the Matki Pohay. Rehydrate the poha in a colander by running cold water on the poha directly from the faucet. Using your hands, toss the poha so it gets wet thoroughly. All the water should be drained out. Set aside for the poha to hydrate.
3. Heat oil in a pan. when hot add the mustard seeds and when they sputter, add the hing. Now add the green chillies and toss a little. Add the onions and fry them till translucent. Add the moth beans and frozen green peas and mix well. Add the turmeric and salt and stir. Add 1/4 cup water and cover and cook on low flame for 8 to 10 minutes. As the water evaporates, you may have to add a little water at a time to cook the moth beans. Check if moth beans are cooked at this time. I like mine a little al dente.
4. Add the poha and mix well. Adjust seasonings at this time - salt, sugar, and maybe a little more turmeric.
5. Sprinkle lime juice before serving.
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