Brown Pohe

(Flattened Rice with Cumin and Roasted Peanut Powder)

 This recipe was featured in: ’tis the season

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Serves 2

2 handfuls (about 2 cups) thick pohe (flattened rice)

1 cup roasted peanut powder (general rule of thumb is to have 2:1 proportion of pohe:peanut powder)

2-3 tbsp oil

1 tsp cumin seeds (jeera)

1-2 green chillies, roughly chopped

salt

1 tsp sugar

quartered lemon wedges

cilantro/coriander, finely chopped for garnishing

coconut, frozen thawed or freshly grated, for garnishing

Take the pohe in a colander or sieve and rinse thoroughly under running water, making sure all of it is completely soaked. Set aside to drain completely.

In the meantime, heat oil in a frying pan/wok/kadhai over medium heat and add cumin seeds. When they start to splutter in a min or two, add green chilies.  Then gently fluff the wet pohe in the colander with your fingers to loosen them up and add them to the pan. Stir in the roasted peanut powder and season with salt and sugar.

Mix well, drizzle some lemon juice by squeezing 1-2 wedges and cook covered on low heat for about 5 mins stirring occassionally.

Garnish with cilantro and grated coconut and serve warm with a side of a lemon wedge. 

 

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