Masoor Dal Poha
This Masoor Dal Poha is a comforting and protein-packed breakfast or light meal that comes together quickly. It's a satisfying twist on traditional poha, using lentils for extra goodness.
Ingredients
- 1.5 cups thin flattened rice (poha, thin variety)
- 0.5 cup masoor dal (red lentils), washed and drained
- 2 tablespoons ghee or vegetable oil
- 1 teaspoon mustard seeds
- 0.5 teaspoon cumin seeds
- 15-20 fresh curry leaves
- 0.25 teaspoon asafoetida (hing)
- 2 medium onions, finely chopped
- 2 medium green chilies, finely chopped (adjust to taste)
- 1 inch fresh ginger, grated
- 0.5 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon garam masala
- 0.75 teaspoon salt (adjust to taste)
- 0.5 cup shelled green peas (fresh or frozen)
- 0.5 cup finely chopped tomatoes
- 0.25 cup roasted peanuts
- 0.25 cup fresh cilantro leaves, finely chopped
- 1 large lemon, cut into wedges
Instructions
- Place 1.5 cups thin flattened rice (poha) in a colander. Rinse it gently under cold running water for about 30 seconds until it softens slightly. Do not over-rinse or soak, as it can become mushy. Let it drain completely in the colander while you prepare other ingredients.
- Rinse 0.5 cup masoor dal (red lentils) thoroughly under cold water until the water runs clear. Set aside to drain.
- Heat 2 tablespoons ghee or vegetable oil in a large pan or kadai over medium heat. Add 1 teaspoon mustard seeds and let them crackle. Then add 0.5 teaspoon cumin seeds and let them sizzle for a few seconds.
- Add 15-20 fresh curry leaves and 0.25 teaspoon asafoetida (hing) to the pan. Cook for about 10 seconds until fragrant.
- Add 2 medium finely chopped onions to the pan and cook for 5-7 minutes, stirring occasionally, until they turn translucent and soft.
- Stir in 2 medium finely chopped green chilies and 1 inch grated fresh ginger. Cook for 2-3 minutes until the raw smell of ginger disappears.
- Add the washed and drained 0.5 cup masoor dal to the pan. Stir well and cook for 3-4 minutes, mixing with the spices, until the dal starts to look slightly dry.
- Sprinkle in 0.5 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon garam masala, and 0.75 teaspoon salt. Mix all the spices thoroughly with the dal and onions.
- Add 0.5 cup shelled green peas and 0.5 cup finely chopped tomatoes to the pan. Cook for 5-7 minutes, stirring occasionally, until the peas are tender and the tomatoes have softened and blended with the mixture.
- Gently add the rinsed and drained 1.5 cups flattened rice (poha) to the pan. Mix everything carefully with a light hand, ensuring the poha doesn't break, until it is evenly coated with the dal and spice mixture. Cook for another 2-3 minutes, stirring gently, until the poha is heated through.
- Remove the pan from heat. Stir in 0.25 cup roasted peanuts. Transfer the Masoor Dal Poha to serving plates.
- Garnish each serving generously with 0.25 cup finely chopped fresh cilantro leaves and serve immediately with a lemon wedge for a squeeze of fresh juice.