Indian cuisine · Breakfast & Eggs

Kanda Poha

Maharashtrian flattened rice with plenty of onion, turmeric and peanuts, freshened at the end with lime and coriander.

Ingredients · for 4 servings

• 200 g flattened rice (poha, thick variety)
• 2 onions
• 2 green chilies
• 50 g peanuts
• 1 tsp turmeric
• 1 tsp sugar
• 1 tbsp black mustard seeds
• 12 curry leaves
• 1 lime
• 1/2 bunch coriander
• 4 tbsp vegetable oil
• Salt

Instructions

1. Put the flattened rice in a sieve, rinse under running water for 30 seconds and then let drain for 10 minutes — it should be moist and loose, but not mushy.
2. Finely dice the onions, cut the chilies into thin rings and coarsely chop the coriander.
3. Heat the oil in a wide pan, toast the peanuts for 2 minutes until golden and remove, then let the mustard seeds and curry leaves crackle for 30 seconds.
4. Add the onions and chilies and fry over medium heat for 5–6 minutes until the onions are soft and lightly browned at the edges.
5. Stir in turmeric, sugar and 1.5 tsp salt, gently fold in the drained flattened rice and steam covered over low heat for 3 minutes until everything is evenly yellow and hot.
6. Season to taste with the juice of half a lime, fold in the peanuts and coriander, and serve immediately with the remaining lime wedges.