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Pohe (Beaten Rice, Thick Variety)

  • 1serving

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB3, C, E, P
MineralsNatrium, Silicon, Potassium, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 cups 474ml Pohe

  2. 3 / tablespoons veg oil - ¥

  3. 1/2 teaspoon 2 1/2ml Mustard seeds

  4. 1/4 Tesp cumin seeds

  5. 1 Med onion chopped fine

  6. 1 Green chilis chopped - up to

  7. 1/4 Tep tumeric

  8. 1 Potato cooked and cut into cubes (small)

  9. 2 tablespoons 30ml Peanuts - unsalted

  10. 1 teaspoon 5ml Ginger - chopped fine

  11. 1 Tomato - chopped

  12. 1/2 teaspoon 2 1/2ml Sugar

  13. Salt to taste

  14. Chopped fresh cilantro

  15. Coconut flakes

  16. One lime - juice of

Instructions Jump to Ingredients ↑

  1. Sort through Pohe and place in a colander but do not wash yet.

  2. Heat the oil and fry the mustard and cumin seeds. Add onion, chilis, peanuts, tumeric, potato, and ginger. Cook until onion is soft, about 3 minutes.

  3. While the onion is cooking, wash the pohe with water and let it drain. Be sure to get all of it wet. Add the chopped tomato. Sprinkle the pohe with the lime juice, sugar and salt. Mix well and then add to the skillet. Cover and cook on low for 5 minutes. Garnish with cilantro and coconut flakes.

  4. This is a breakfast dish but I often make it for a light lunch with a yogurt salad.

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