Matar Poha is a slight twist on Kande Poha, a traditional healthy breakfast dish (vegan) from Maharashtra (western part of India). Kanda is onion and poha is flattened or beaten rice. The whole mixture is flavored green peas and a variety of aromatic Indian spices, often enjoyed with a cup of hot coffee or tea!! I always love to give my own twist to any dish. Most people add potatoes; I prefer to add vegetables like green peas, corn, capsicum or bell pepper etc. Feel free to add any vegetable of your choice. Hence, the matar poha (green peas with beaten rice flakes).
There are 2 varieties of poha, thick and thin variety (some places have 3 varieties, thick, medium and thin variety!!). For matar poha, the thick variety is used as the process involves washing the flakes and draining them without making them mushy. The thick variety withstands this process.
Even though I am from South India where the prevalent breakfast items are idlis and dosas, I love to eat a variety of dishes from different parts of the country. We have our own poha creations like poha chutney, poha upkari, godu pohu (poha with jaggery and coconut) etc. Matar poha is a frequent guest in our kitchen !! I savor the soft crunch of the onions in the poha, along with the gentle bite of the green peas, bathed in a combination of different spices and tinged with the golden yellow color imparted by the turmeric and slight tang of the lemon juice. Grated coconut is not a part of the original dish, but being a girl from the coastal town of Mangalore (with lots of coconut trees!!), I frequently add coconut in small amounts in most of my dishes along with curry leaves!! Addition of nuts like peanuts or cashew nuts is also optional. If I am out of green peas, I do add peanuts.
The whole mixture is then garnished with chopped coriander leaves and served hot with a lemon wedge (optional) along with hot tea or coffee. Not just for breakfast, you can enjoy this mildly spiced variation of kanda poha as an evening snack or anytime you have a snack attack!! (Mutter poha is a quick and easy dish, ready under 20 minutes!!)
Kande Poha is a traditional healthy breakfast dish from Maharashtra (from the western part of India). Kanda is onion and poha is flattened or beaten rice. The whole mixture is flavored with a variety of aromatic Indian spices and enjoyed with a cup of hot coffee or tea!!
Ingredients
- 2 cups thick poha
- 1 large onion, finely chopped
- 2 to 3 green chillies, chopped
- Few curry leaves
- ½ to 1 cup green peas (fresh or frozen)
- ¼ cup grated coconut
- ½ teaspoon turmeric powder
- 1 teaspoon jeera or cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal
- ½ teaspoon hing or asafoetida
- 3 tablespoon oil
- 1 teapoon lemon juice
- 1 teaspoon sugar
- Salt to taste
- Coriander leaves for garnishing
Instructions
- Wash the poha gently in water a couple of times and allow to drain in a colander till most of the moisture is gone.
- If the green peas are fresh, boil in a little water till soft.
- Chop the onions and keep ready all the ingredients.
- Heat oil in a large kadai or deep saucepan. Once the oil heats up, add the mustard seeds and jeera.
- When the mustard seeds start spluttering, add the urad dal, green chillies, curry leaves and hing and sauté for a few seconds. Slide in the chopped onions and turmeric powder and fry on medium heat till the onions are slightly soft.
- Add the green peas and keep frying till all the flavors mix and the onions are soft.
- Stir in the poha, add salt and sugar and mix well.
- Gently cook on low to medium low heat, covered for about 5 minutes.
- Remove the lid, add the grated coconut, coriander leaves, squeeze lemon juice and mix gently again.
- Serve hot with a cup of coffee or tea along with your favorite (optional) like sev, mixture, boondies, etc.
Notes
Adjust the number of green chillies according to your spice level.
Addition of peanuts gives it a good texture and crunch!! Feel free to use any nuts you like.
It is best served fresh as poha tends to dry up over time.
STEP-WISE INSTRUCTIONS TO MAKE MATAR POHA:
- Wash the poha gently in water a couple of times and allow to drain in a colander till most of the moisture is gone.
- If the green peas are fresh, boil in a little water till soft.
- Chop the onions and keep ready all the ingredients.
- Heat oil in a large kadai or deep saucepan. Once the oil heats up, add the mustard seeds and jeera.
- When the mustard seeds start spluttering, add the urad dal, green chillies, curry leaves and hing and sauté for a few seconds. Slide in the chopped onions and turmeric powder and fry on medium heat till the onions are slightly soft.
- Add the green peas and keep frying till all the flavors mix and the onions are soft.
- Stir in the poha, add salt and sugar and mix well.
- Gently cook on low to medium low heat, covered for about 5 minutes.
- Remove the lid, add the grated coconut, coriander leaves, squeeze lemon juice and mix gently again.
- Serve hot with a cup of coffee or tea along with your favorite crispies (optional) like sev, mixture, boondies, etc.
Note:
- Adjust the number of green chillies according to your spice level.
- Addition of peanuts gives it a good texture and crunch!! Feel free to use any nuts you like.
- It is best served fresh as poha tends to dry up over time.
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