Pohé

Pohé (sounds like Po-hay) also known as 'Poha', is a very popular Indian breakfast from my native state of Maharashtra. This quick and versatile dish is perfect when you crave for some hot, spicy, savory breakfast. I am posting this recipe on popular demand from my office co-workers. They loved Pohé when I made it for one of our potluck breakfasts at the office :)

Ingredients:

• 6 big handfuls - Thick Poha (you can buy this at the Indian grocery store. Please use 'thick poha' for this recipe. The stores also sell 'thin poha' which is used for different recipes)
• 1 big - Onion - chopped
• 3-4 / to taste - Green Chilies - chopped
• 10 - 12 - Curry leaves - roughly chopped
• 3/4 th cup - Frozen Green Peas or Frozen Kernel Corn - rinsed and drained
• 1/2 inch - Ginger root - finely grated
• 2 tablespoons - Olive oil
• 1 teaspoon - Black Mustard Seeds

• 1/2 teaspoon - Asafoetida (hing) powder

• 3/4th teaspoon - Turmeric powder
• 1/4th cup - Cilantro leaves - chopped
• Juice of 1/2 Lime
• 1 teaspoon - Sugar
• Salt - to taste

1. Place the thick poha in a sieve/strainer. Shake the sieve over the kitchen sink so that if there are any white powdery particles, they can be dusted off. 
2. Wash the thick poha in the sieve/strainer under cool running water. Drain out all the water and keep the sieve aside. The poha will absorb the moisture, become soft and puff up.
3. Chop the onions, green chilies and curry leaves. Grate the ginger and set aside.
4. Heat the oil in a deep saute pan.
5. Add the mustard seeds and let them splutter. 
6. Add the asafoetida powder, turmeric powder, chopped green chilies and curry leaves. stir for 1 minute.
7. Add the chopped onions and saute until they turn soft, light brown in color.
8. Add the grated ginger and saute for 2 minutes.
9. Add the peas/kernel corn and saute for 2 minutes.
10. Add the thick poha, salt and sugar. Mix well.
11. Turn the heat to low-medium. Cover the pan and cook the poha for 10 -12 minutes while stirring occasionally. Keeping the heat on low-medium is important to ensure that the poha stays soft and moist.
12. Add the chopped cilantro leaves and mix well.
13. Turn off the heat. Add the lime juice and mix well.
14. Serve hot.

Serves - 4

Note: Thick Poha, Curry Leaves, Black Mustard Seeds, Asafoetida and Turmeric Powder are available in the Indian grocery stores. 'Fine Sev' which is a savory snack available in the Indian grocery store can also be used for garnishing as shown in the second picture from top. The sev gives a nice crunch to the Pohé. 
As a variation along with the peas or kernel corn, you can also add chopped potatoes, cauliflower, tomatoes or peanuts.