makes 4 cups
ingredients
1 cup rye flakes
1 cup rice flakes
5 to 6 tablespoons sesame oil
1 teaspoon black mustard seeds
Generous pinch of asafetida
1 to 2 stalks kari leaves
1 cup minced onion
4 small red boiled potatoes, cut into 1-inch pieces
1 teaspoon ground turmeric
1 medium sized serrano pepper, minced
1 tablespoon unpeeled grated ginger
1 tablespoon sea salt
1/2 cup roasted Spanish peanuts
1/2 cup freshly grated coconut
1/2 cup chopped cilantro
2 to 3 tablespoons fresh pomegranate seeds
Juice of one lime
instructions
Soak the rye and rice flakes in cold water for 15 to 20 minutes. Drain.
In a wok or a flat heavy bottomed pan, heat the sesame oil until it is shy of smoking and add the asafetida, whole kari leaves, and the mustard seeds. The mustard seeds will pop and sizzle. Within 3 to 5 seconds, add the onion and potatoes and cook on medium heat until golden brown, 3 to 5 minutes.
Add turmeric, diced serrano, ginger, and salt and stir until combined.
Add the drained poha and fold in gently until evenly combined.
Serve topped with roasted peanuts, grated coconut, chopped cilantro, fresh pomegranate seeds, and a squeeze of lime juice.
notes & variations
We’ve interchanged barley, rye, or rice flakes and they all work well – using only barley or rye makes the dish a little heavier so we add rice to lighten it up.
Also in Recipes
