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Here’s a real simple and delicious recipe, a quick-fix and a happy eat. This was more of a breakfast or snack at home, as we were growing up, but it has become a main course dish for me, since I love it so much. A salad or fruits on the side, a lemonade and some pohe makes a lovely light summer meal.
You can find pohe or pressed rice in Indian stores. There are two varieties, thin and thick…. it’s the thin one you want.
Ingredients to serve 4
Put the pohe in a seive and hold it under running water for just as long as everything has received some amount of water. That’s real quick.
Spread the pohe out on a couple paper towels, so any excess water drains off.
Heat the oil in a skillet on medium heat.
Add the onions and ginger and saute until the onions are translucent. Don’t let them turn brown.
Now add the turmeric and red chilli powder. Saute this for about 2 minutes.
Add the green peas and cook this for about 5 minutes. If this gets dry or begins to start sticking to the bottom, add some water.
Throw in the pohe, the salt and fold in all the ingredients. Don’t stir this too much or it’ll get mushy. It should take just 2-3 minutes and it’s done.
That’s it. Serve, add a dash of lemon juice and some cilantro per serving. Enjoy.
Note: If there’s any left in the skillet, get it off the heat and transfer it to another dish. Otherwise the pohe will get toasty, which is no fun.