Recipe: Poha (Delicious Rice Flakes)

This is a delicious breakfast that is ready practically as fast as you can chop an onion, a chili and some coriander. No matter how much I make, we never have leftovers and no one gets tired of it.

3 cups thick poha (rice flakes)
1/3 cup safflower oil
1 tsp. mustard seeds
1 tsp. cumin seeds
5 curry leaves, fresh or dried
1/2 tsp. turmeric
1/2 tsp. salt
1 pinches asfeotida powder/hing
1 small onion, chopped fine
1 green chili, chopped fine
½ cup coriander leaves, chopped fine
Shredded coconut, chopped coriander and squeezes of fresh lime juice for garnish

Wash the rice flakes twice, drain and set aside.
Heat the oil in the frying pan, over medium heat, and add the mustard seeds, cumin seeds and curry leaves.
Stir until the seeds pop and put in the turmeric, salt and hing.
Next add the coriander, onions and chili and cook until soft and golden brown.
Stir in the rice flakes, cover and turn off the heat. Serve after a few minutes, garnish with coconut and coriander. Give each serving a squeeze of fresh lime.

Poha is uncooked basmati rice that has been rolled thin in the same way that oats are made. It cooks quickly and does not need water, other than what is absorbed in rinsing.

Poha is easy to digest and quite balancing for all three doshas (body types). It is a good breakfast food or can be used to accompany the main meal.

Serves 4-5

From Ayurvedic Cooking for Self-Healing by Usha Lad and Dr Vasant Lad