Masala Pohe (Beaten Rice with Tomato)

I try to find as many different breakfasts as I can to avoid monotony. I learnt this version of pohe from my North Indian friends and my father likes it because it is more moist than the conventional kanda pohe/batata pohe.

Ingredients

1. Pohe/Beaten Rice – 1 Cup
2. Tomato – 1 Small
3. Onion – 1 Small
4. Chilli Powder – 1/2 tsp
5. Turmeric Powder – 1/8 tsp
6. Mustard Seeds – 1/2 tsp
7. Cumin Seeds – 1/2 tsp
8. Curry Leaves – 3 or 4
9. Asafoetida – A Pinch
10. Oil – 1 tbsp
11. Salt to Taste

Method

1. Add pohe to a colander and hold it under running water for about 30 seconds.
2. Set aside for 1 hour to drain completely.
3. Chop the tomato into 1/2″ pieces.
4. Chop the onion into fine pieces.
5. In a wok/kadai, heat the oil.
6. Add the mustard seeds and wait till it splutters.
7. Add cumin seeds and fry for a minute.
8. Add  onion pieces and fry till transparent.
9. Add tomato pieces and fry till soft.
10. Add asafoetida, turmeric, and curry leaves.
11. Fry for a few seconds.
12. Add the drained pohe and mix well.
13. Serve hot.

If you like this recipe, you may also like:

• Kanda Pohe
• Dadpe Pohe
• Indori Poha
• Atukula Pulihora