INGREDIENTS
Tarri Poha
Servings - 2 - 3
INGREDIENTS
Brown chickpeas - 320 grams
Water - 500 milliliters
Water - 700 milliliters
Salt - 1 teaspoon
Oil - 30 milliliters
Cumin - 1 teaspoon
Ginger paste - 1 teaspoon
Garlic paste - 1 teaspoon
Asafoetida - 1/4 teaspoon
Green chili - 1 teaspoon
Onions - 150 grams
Tomato - 155 grams
Turmeric - 1/2 teaspoon
Red chili - 1 teaspoon
Coriander powder - 1 teaspoon
Garam masala - 1 teaspoon
Salt - 1/2 teaspoon
Water - 500 milliliters
Coriander - 2 tablespoons
Flattened rice - 200 grams
Water - 500 milliliters
Oil - 30 milliliters
Mustard seeds - 1 teaspoon
Curry leaves - 9 - 10
Peanuts - 30 grams
Green chili - 1 teaspoon
Onions - 160 grams
Turmeric - 1/2 teaspoon
Salt - 1 teaspoon
Sugar - 1 teaspoon
Lemon juice - 1 tablespoon
Coriander - 1 tablespoon
Onions - for garnishing
Tomato - for garnishing
Coriander - for garnishing
Sev - for garnishing
PREPARATION
1. In a bowl, add 320 grams brown chickpeas, 500 milliliters water and soak for overnight.
2. Take a pressure cooker, add soaked brown chickpeas, 700 milliliters water, 1 teaspoon salt and cover it with lid.
3. Cook until you hear 7 - 8 whistles.
4. Open the lid and remove it from heat.
5. Heat 30 milliliters oil in a heavy skillet, add 1 teaspoon cumin, 1 teaspoon ginger paste, 1 teaspoon garlic paste and stir for 1 - 2 minutes.
6. Add 1/4 teaspoon asafoetida, 1 teaspoon green chili and stir gain.
7. Then, add 150 grams onions and fry till translucent or until it turns golden brown in color.
8. Now, add 155 grams tomato and saute until it turns soft and pulpy.
9. Cook for 5 - 7 minutes on medium heat.
10. Add 1/2 teaspoon turmeric and stir well.
11. Add 1 teaspoon red chili, 1 teaspoon coriander powder, 1 teaspoon garam masala, 1/2 teaspoon salt and mix it well.
12. Then, add the boiled chickpeas and mix it well.
13. Now, add 500 milliliters water and mix it again.
14. Bring it to a boil.
15. Cover it with lid and cook for 12 - 15 minutes on medium heat.
16. Open the lid and give it a nice stir.
17. Add 2 tablespoons coriander and mix it well.
18. Remove it from heat.
19. Take bowl and place a stainer on it.
20. Add 200 grams flattened rice and wash it with water. Keep aside.
21. Heat 30 milliliters oil in a skillet, add 1 teaspoon mustard seeds, 9 - 10 curry leaves, 30 grams peanuts, 1 teaspoon green chili and stir for 2 - 3 minutes.
22. Then, add 160 grams onions and fry till translucent or until it turns golden brown in color.
23. Add 1/2 teaspoon turmeric and stir well.
24. Add 1 teaspoon salt, 1 teaspoon sugar and mix it well.
25. Now, add the washed poha and mix it well.
26. Cook for 5 - 7 minutes open medium heat.
27. Add 1 tablespoon lemon juice, 1 tablespoon coriander and mix it well.
28. Cook for another 2 - 3 minutes.
29. Remove it from heat.
30. Add the prepared poha on a serving plate.
31. Top with prepared chickpeas.
32. Garnish with onions, tomato and sev.
33. Serve.