- 3 cups thick poha (flattened rice)
- 3 tablespoons olive or peanut oil
- Generous pinch of ground asafetida
- 3/4 teaspoon urad dal
- 1/2 teaspoon whole brown mustard seeds
- 1/2 teaspoon whole cumin seeds
- 10–15 fresh curry leaves, lightly crushed in your hand
- 1 medium onion (about 4 oz.), peeled and chopped
- 2 teaspoons peeled and very finely grated fresh ginger
- 2 cups very small cauliflower florets, 1/2-inch wide and 1 inch long, well washed and drained
- 1/4 teaspoon ground turmeric
- 1 cup fresh cooked peas or defrosted frozen peas
- 1–3 fresh hot green chilies, finely chopped
- 1 tablespoon lime juice
Put the poha into a sieve and wash gently but thoroughly in running water. Place in a bowl, cover generously with water, and soak for 2 minutes. Drain and leave in a sieve set over a bowl. Put the oil into a large nonstick frying pan and set it over medium-high heat. When hot, add the asafetida and the urad dal. As soon as the dal starts to pick up a little color, add the mustard seeds and cumin seeds. When the mustard seeds start to pop, a matter of seconds, add the curry leaves (take care, as they will splutter), then the onions, ginger, cauliflower and turmeric. Stir gently for about 3–4 minutes, still over medium-high heat, until the onions and cauliflower are lightly browned. Reduce the heat to medium low and add the peas, green chilies, 1/2 teaspoon of salt and the lime juice. Stir gently for 1–2 minutes, always lifting the ingredients from the bottom, so the peas heat/ cook through. Add all the poha, gently breaking up any lumps. Sprinkle another . teaspoon of salt over it and mix gently over a very low heat for 3–4 minutes, using a flat spatula and lifting the mixture from the bottom and folding it over the rest. When the ingredients are well blended and the poha has heated through, cover and set aside until you are ready to eat.
Excerpted from VEGETARIAN INDIA by Madhur Jaffrey. Copyright © 2015 by Random House. Excerpted by permission of Alfred A. Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.