Saturday, September 29, 2012

Cheerer Pulao

This recipe was inspired by a recipe from Mala Ray Chatterjee's Poha with Loads of Veggies in a Facebook group called Kitchen Raagas.  This recipe differs slightly from the original because I didn't have all the ingredients, so I am providing a modified version.  This is also for those readers who do not have a Facebook account.  This dish is fast and easy to make and is great for breakfast, brunch or lunch. 

Cheera or Poha is dehydrated and flattened rice flakes that is highly nutritious and lasts in the pantry for a long time. 

1 cup cheera (poha), washed and squeezed dry
2 Tbsp. vegetable oil
1/2 tsp. mustard seeds
1 green chili, deseeded and chopped 
1 tsp. urad dal
1 tsp. chana dal
1 tsp. cashew nut pieces
1 tsp. raisins
1 medium onion, chopped
1 Roma tomato, chopped
8-10 curry leaves
1 tsp. chopped ginger or ginger paste
1 cup chopped vegetables (cauliflower, carrot, peas, green pepper, potatoes/sweet potatoes) 
Salt to taste
Juice of 1/2 lime
1/2 lime cut in 4 wedges
1 Tbsp. cilantro
1 tsp. ghee

  1. In a saucepan over high heat, sputter mustard seeds, chili, dals, cashews and raisins.
  2. Add onions, tomatoes, curry leaves, ginger and fry for 2 minutes until onions soften.
  3. Add vegetables and salt and cook until vegetables are cooked, about 10 minutes. 
  4. Add cheera (poha) along with lime juice and mix well. 
  5. Adjust salt  and chilies to taste and heat through.
  6. Garnish with cilantro and ghee
  7. Remove from heat to a serving dish and serve with lime wedges.