Cheera'r Palau or Flattened Rice Pilaf

Kanda Poha

Cheera (Bengali) or Poha (Hindi) or Flattened Rice (English) is parboiled rice that has been flattened and dried. It's available in packages at Indian markets all over India and North America and is considered a 'good' food for diabetics.

Uncooked Cheera or Poha

Thick poha is preferable to using thin poha in this recipe so that the appearance and texture is preserved after cooking. I made the mistake of purchasing thin poha so, as you can see, the individual grains are barely noticeable.

I was under the misconception that Kanda Poha refers to the potatoes in this poha dish, but during a phone conversation, my sister said it refers to the onions in the dish. Onions are considered to be non-vegetarian in certain parts of India so it's important to name it appropriately.

It's a hearty and filling meal which, if had for lunch, curbs hunger pangs that usually occur in the late afternoon.

Ingredients

1 cup cheera/poha, soaked in water for 1/2 hour and drained

1 large baking/russet potato, peeled and diced

1 cup frozen peas

4 Tbsp. vegetable oil/ghee

1/2 tsp. black mustard seeds

1 large onion, peeled and diced

1 big knob of ginger, julienned

1 large tomato, diced

2 green chilies, minced

1 stalk curry leaves, stem removed

1/2 tsp. turmeric powder

salt to taste

1 handful cilantro, minced

1 handful roasted peanuts

1 lime, cut in wedges
1 tsp. coconut oil/ghee

Directions

1. Heat oil in a skillet and sputter mustard seeds and green chilies.
2. Add onions, sprinkle with salt and turmeric and stir-fry until translucent.
3. Stir in ginger, tomatoes and potatoes, cover and simmer over medium heat until potatoes are cooked.
4. Add poha and peas, toss to coat with the rest of the ingredients and adjust salt to taste.
5. Garnish with ghee, peanuts, cilantro and sliced green chilies along with a generous squeeze of lime juice.

Serve hot.