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Thursday, 13 September 2012

Jain Poha

Poha is a usual dish on breakfast menu in most of the Indian households. It is healthy, quick and easy to prepare snack which is loved by almost all of us.

Well I have always had kanda poha or aloo poha but never had got a chance to taste Jain poha. And I never thought I would be eating poha without onion or potato any day until yesterday when Mom cooked jain poha with tomato, peanuts & white dried peas as ingredients. And to my surprise the taste was as yummy as kando poha or aloo poha.

So let’s check out how my mom made this Jain poha...

Preparation time: 10 minutes (for washing poha, cutting tomato and boiling peanuts & chick peas)

Cooking time: 10 minutes

What goes in it:

Flattened Rice (Poha), soaked- 1 ½ cup
Tomato, finely chopped- 1 tomato
Peanuts, boiled- ½ cup
White dried peas (Safed watana), boiled - ½ cup
Dried red chiili- 4-5 nos
Turmeric powder- ¼ tbl spn
Lemon juice- 1 ½ tbl spn
Sugar- 1 ½ tbl spn
Salt- as per your taste
Oil- 3 tbl spn
Mustard- Cuminn seeds (Rai-jeera)- ½ tbl spn
Asafoetida (Hing)- ½ tbl spn

How did Mom make it:

Soak white chickpeas in water overnight. Or you can soak for about 7-8 hours. It’s just that more you soak less time they take to boil.

Boil peanuts and white dried peas in a pressure cooker for about 3-4 whistles. Drain off the water and let it cool.

While you boil them, finely chop tomato.

Wash poha with water and drain off the water. Keep it aside in a colander for about 10 minutes so that water drains off completely.

Take a kadai and pour oil in it. Heat the oil for tempering. As it heats up, put mustard-cumin seeds and let them pop properly. Put hing and red chiili in it. Sauté it for about 1 minute. Thereafter put chopped tomato, peanuts, white chick peas, lemon juice, salt, turmeric powder and sugar. Let it cook for about 3-5 minutes.

Lastly add soaked poha to it and mix them all well.

Tasty Jain poha is ready to be served in dish/ bowl.

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