Pohe is a simple and delicious Indian vegetarian (vegan) dish made with pressed rice (poha) and great as breakfast or snack. Pohe (aval, atukulu) is very popular in Maharashtra, India.
Cooking Time: 15 minutes
- 3 cups poha (pressed rice)
- 1 onion, medium, finely chopped
- 6-7 green chillies, finely chopped
- 4 tbsp cilantro (coriander leaves), finely chopped
- 3-4 tsp grated coconut, fresh or dry
- 4-5 tsp vegetable oil
- 1 1/2 tsp urad dal (black gram)
- 7-8 cashews
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1/4 tsp turmeric powder
- Add 3 cups water to the poha and drain immediately, and let it dry in a bowl.
- Heat oil in a non-stick pan, add urad dal, cashews, and fry for a minute; then add cumin and mustard seeds.
- When the mustard seeds start to splutter, add the green chillies and fry for a few seconds.
- Add the turmeric powder and chopped onions, stir, cover and cook on low heat for 3-4 minutes until onions are soft and translucent.
- Add the poha, and using a wooden spatula, tease out the lumps a little, sprinkle a little water if it’s too dry, cover and cook for 3 minutes. Remove the lid, and loosen the remaining lumps.
- Add coconut and cilantro, and cover and cook for 2 more minutes.
- Serve the pohe hot.
It’s easier to loosen lumps when the poha has cooked a little. Use poha of medium thickness for best results.
You can add potatoes along with onions (aloo pohe) for a different taste. Add 1/4 cup potato cubes to the sauteed onions along with salt as needed, and cover and cook until tender.