Sunday, May 19

Aval Upma/ Red Poha

I usually buy only red aval or red poha for they are healthy and colorful. For some reason Kundan quite likes poha, may be for its texture is soft and slightly chewy. Though it is ideal for breakfast, we have it for dinner at least once in a fortnight. I try minor variations to it one of which I share here. Although I’ve had it from my mom several times earlier, the dish had caught my palate when I tasted it in the Punjabi home where I stayed as a paying guest (But they use only white poha).



Serves: 2
Preparation Time: 5 minutes
Cooking Time: minutes
Ingredients:
1.      Red poha – 2 cups
2.    Salt to taste
3.    Turmeric powder – ¼ tsp (optional)
4.    Green chilies – 2
5.     Onion – 1
6.    Carrot diced – ½ cup
7.     Beans chopped – ½ cup
8.    Green peas – ½ cup
9.    Oil – 1 tbsp
10.                        Mustard seeds – ¼ tsp
11.  Urad dal – ½ tbsp
12.Bengal gram – ½ tbsp
13.Curry leaves – 1 sprig
14.Asafoetida – 1 pinch
15. Lemon – ½

Method:
Step 1: Wash and soak poha with enough salt and turmeric in a bowl for 15 – 30 minutes.
Step 2: Heat oil in a pan splutter mustard seeds, fry urad dal & Bengal gram in it, sprinkle asafoetida, add curry leaves & green chilies and sauté chopped onion in it until translucent.


Step 3: Add the other vegetables and sprinkle enough salt for the veggies and cook them covered until done.


Step 4: Open the lid, squeeze the soaked poha and add to the vegetables and mix well.


Step 5: Cook for 3 more minutes in medium heat and turn off heat.
Step 6: Squeeze juice of half a lemon and serve with plain curds.


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