Maharashtrian Kanda Poha

If asking any one from Bombay or Pune what their favorite breakfast is, they would probably answer kanda poha. Kanda means onions in Marati and poha is rice flakes. I had first tasted this dish when my Marati neighbor offered it to me one day, I so fell in love with the taste. I then tried to make it once, but failed in the fact that I actually soaked the poha and it turned into a complete mush. This time though, I didn’t repeat that mistake and it came out perfect. We loved it for a light dinner last night.

2 – 3 cups poha(thin variety)
1 large red onion, chopped fine
6 green chillies slit
1 medium yukon gold potato, chopped in small cubes
1 tbsp oil
1 tsp salt
1/2 tsp sugar
1/2 tsp mustard
1/2 tsp urad dal
1 tsp channa dal
1/2 tsp cumin
1/2 tsp asafoetida
1/2 tsp turmeric powder
1 tsp lemon juice
1 tbsp chopped cilantro
2 tbsp grated coconut

Rinse the poha by placing it on a sieve or colander, just until it is moist. Toss with the sugar, salt and turmeric powder and set aside.

Heat oil in a pan over medium high heat. Add the mustard, cumin and let it splutter. Next, add the urad dal and channa dal and asafoetida. Next add the finely chopped onion and green chillies, saute until the onion is caramelized and golden brown. This step is where this dish gets all its flavor from. So, don’t take a shortcut here. Next add the potato and mix to combine. Cover with the lid and let the potato cook until soft, and slightly golden on the edges. Add the poha and mix thoroughly to combine. Add the lemon juice to give it a little moisture. Toss until everything comes together and the poha is cooked. It is chewy, but not mushy. Sprinkle the cilantro and coconut and serve hot.

Verdict: Chewy, tangy and perfectly cooked. The onions and the potatoes make it super tasty. Good for breakfast, dinner and as a snack. I am definitely making this again.

Sending this to ‘B for Breakfast’ event and ‘Flavors of Maharashtra’, event by Nayna.

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