Poha Karnataka

Ingredients

• - flattened rice Karnataka style
• - 2 tbsp ghee or oil
• - Spices as required
• - Salt to taste
• - Fresh coriander

Method

1. Rinse poha: Wash 2 cups thick poha (flattened rice) in a colander under cold water for 30 seconds. Drain thoroughly.
2. Season and rest: Add half tsp turmeric and salt to the drained poha. Toss gently. Rest 5 minutes.
3. Roast peanuts: In a dry pan roast 3 tbsp raw peanuts until golden. Set aside.
4. Make Karnataka tempering: Heat 3 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.
5. Add aromatics: Add 2-3 dried red chillies, 1 sprig curry leaves and a pinch of asafoetida.
6. Add onion: Add 1 finely chopped onion. Cook 5 minutes.
7. Add green chilli and ginger: Add 2 green chillies and 1 tsp grated ginger. Fry 30 seconds.
8. Add roasted peanuts: Add the roasted peanuts. Toss.
9. Add softened poha: Add the seasoned poha. Toss gently on medium heat 3-4 minutes.
10. Serve: Squeeze half a lemon. Adjust salt. Karnataka poha is made with more peanuts and red chillies than other states. Serve with coconut chutney.