My good friend is also, somehow, my boss. And for the past couple of months, things at work have been hectic. And I missed hanging out with my good friend. So, I invited him over for breakfast this morning, and we worked from home, and it was a good day. He loves Pohe, so here goes... a recipe.
Pohe, to me, is also what a fresh morning would look and taste like if it were food.
Recipe - Pohe
Serves: 2 persons who are looking for a not-too-heavy breakfast on a work day that included three con-calls, one big workflow run through, and our own respective personal life dramas.
Prep Time: From scratch, 15 mins; if you're a meal planner who chops your veggies over the weekend and stores them in Ziplock pouches, 3-4 mins.
Cook Time: 15-20 minsBest Enjoyed With: fresh, grated coconut, barik (small) sev, a kadak (strong) chai
• 3-4 fistfuls of pohe or beaten rice
• 2 medium onions - finely chopped
• 1 handsome, fresh, and yellllllow lime
• A few pinches of salt
• A sprinkle of sugar
• 2-3 medium, green chillis - finely chopped
• A small fist of roasted peanuts
• A few big pinches of turmeric powder
• A tight fistful of coriander - finely chopped
• 7-8 tbsps of cooking oil
• A 5-finger pinch of mustard seeds
1. Rinse the Pohe in a colander. Don’t over- rinse to avoid mushing it. Drain all the water.
2. Add a couple of pinches of salt, a sprinkle of sugar and half of that juicy lime’s juice. Mix thoroughly, with your fingers, without disturbing the Pohe much, so as to avoid breaking them. Set aside and let it rest till we finish prepping the rest.
3. Chop the onions, slit the chillis twice, and chop the coriander, and set aside. Rest of prepping done.
4. In a deep pan, add a generous amount of cooking oil. Wait patiently till it heats up. Test the heat by adding a few mustard seeds. Once they crackle, you know the oil is ready. Add the rest of the mustard seeds. Let ‘em crackle for a bit. Inhale. Flame between low and medium.
5. Next, add the chillies, and curry leaves if you‘d like. Be careful. It’s going to sizzle loud. Stir a bit and inhale again.
6. After a minute, add the onions. Give everything a good stir, and let it do its work for another few minutes till the onions turn transparent and you turn hungrier.
7. Add the turmeric powder at this point, stir, wait for another minute or so.
8. All of the above should have taken about 5-6 minutes from the moment you added the mustard to the hot oil. Now get the colander with the moist, marinated Pohe in it, and separate them with your fingers if they’ve turned into little lumps. Add them to the pan slowly, separating them with your fingers.
9. Now fold. Not toss, not stir too much. More like fold. Fold the yellow onion saute into the white Pohe and watch it turn a light shade of green or yellow. Fold enough to make sure all of the Pohe is evenly coated and not sticking to the bottom.
10. Check salt at this point and adjust accordingly. Cover completely for a few minutes. Flame on low.
11. After about 4-5 minutes, open, stir, garnish with coriander, and hog!