Flattened rice cooked with mustard seeds, curry leaves and fennel, topped with sev and fresh pomegranate — the Indore breakfast that is iconic across the city.
Ingredients
2 cups thick poha (flattened rice)
1 medium onion — finely chopped
2 green chillies — finely chopped
2 tbsp oil
1 tsp mustard seeds
1/2 tsp fennel seeds (saunf) — the Indori signature
8 curry leaves
1/4 tsp asafoetida
1/2 tsp turmeric
1/4 tsp sugar
1 tbsp lemon juice
Salt
For toppings: 1/4 cup sev (fine fried noodles), 2 tbsp fresh pomegranate seeds, 2 tbsp fresh coriander, 1/4 tsp red chilli powder
Method
Rinse poha gently in a strainer under cold water for 30 seconds.
Drain. Spread and rest 5 minutes — the poha should soften without becoming mushy. Fluff gently.
Heat 2 tbsp oil in a wide pan. Add mustard seeds — pop.
Add fennel seeds — sizzle. Add asafoetida and curry leaves.
Add finely chopped onion and green chillies.
Cook on medium for 4 minutes until onion softens.
Add turmeric and sugar. Toss. Add the rinsed poha.
Toss gently to coat every flake with the yellow turmeric oil.
Add salt and lemon juice. Toss on medium heat for 2 minutes.
Serve immediately topped with sev, fresh pomegranate seeds, fresh coriander and a pinch of red chilli powder.