Indori Poha

Ingredients 

• 1½ cups pressed rice (poha)
• 2 teaspoons oil
• ½ teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 1 green chilli chopped
• 7-8 curry leaves
• 1 large onion chopped
• 1 large potato, peeled and cut into 1-inch cubes
• A pinch of turmeric powder
• Salt to taste
• ½ teaspoon garam masala powder
• ½  teaspoon sugar
• ¼ cup green peas blanched
• 2 tablespoons fresh coriander leaves chopped

Garnish

• Jeerawan masala as required
• Ratlami sev as required
• 1 small carrot grated
• 2 tablespoons onion, finely chopped
• Lemon juice as required
• 1 tablespoon fresh coriander leaves chopped
• 1 tablespoon fresh pomegranate pearls

Method

1. Keep a sieve over a deep bowl, put the pressed rice in it and pour sufficient water over it. The pressed rice should be moist but not mashed.
2. Heat oil in a non-stick pan, add mustard seeds and let them splutter. Add cumin seeds,
   fennel seeds, green chilli, curry leaves and onion and sauté till onion is translucent.
3. Add potato and mix, mix and cook for 3-4 minutes or till potato is cooked. Add turmeric powder sauté for a minute.
4. Add pressed rice and salt and mix well. Add garam masala powder and sugar and mix well. Cook 1-2 minutes.
5. Add green peas and coriander leaves and mix well. Cover and cook for 2-3 minutes. Take the pan off the heat and transfer the pressed rice into a serving bowl.
6. Sprinkle jeerawan masala on top. Garnish with Ratlami sev, carrot, chopped onion, chopped coriander, lemon juice, pomegranate, and sprinkle some more jeerawan masala on top. Serve immediately.