Tarri Poha from Nagpur
Tarri Poha is a delicious breakfast from Nagpur in Maharashtra that combines Kanda Pohe with a spicy chana-based gravy called the Tarri. The result is a comfort meal that keeps you full, and is soul-satisfying, if you love spicy food.
Equipment
- Pressure Cooker
- Wok
Ingredients
For the Kanda Poha
- 1 Cup Thick Poha, Jada Poha
- 1/2 Cup Finely Chopped Onion
- 1/4 tsp Turmeric
- 1/2 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds
- 1/4 tsp Sugar
- 2 Green Chillies
- 1 Pinch Asafoetida
- 1 tbsp Oil
- A Few Curry Leaves
- Salt to Taste
For the Tarri
- 1/4 Cup Chana, Black Chickpeas
- 1/2 Cup Finely Chopped Onion (Or 1/3 cup Onion Paste)
- 1 Large Tomato, Cut into Quarters or Halves
- 1 tsp Kala Masala (or Chana Masala)
- 1/2 tsp Chilli Powder (Adjust according to spice level)
- 1/2 tsp Turmeric Powder
- 1/2 tsp Coriander Powder
- 3 Cloves
- 1 Bay Leaf
- 3-4 Pepper corns
- 1/2 tsp Grated Ginger
- 1/2 tsp Garlic Paste
- 1 Pea-sized ball of jaggery
- 1 Pinch Asafoetida
- 1/2 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds
- 1 tbsp Oil
- A Few Curry Leaves
- Salt to Taste
Other Ingredients
- 1/2 Cup Nylon Sev, Thin Sev
- 4 Lemon Wedges
Instructions
Making the Kanda Pohe
- Add the poha to a colander, and wash them well under a gentle stream of running water for 1 or 2 minutes. Keep mixing the poha with a gentle hand so that all flakes are wet.
- Set aside to drain completely for 10 minutes.
- In a wok, over medium fame, heat the oil.
- Add mustard seeds and wait till they crackle.
- Add cumin seeds and stir-fry for a few seconds.
- Add the chopped onion and green chillies, and stir-fry till the onions turn translucent.
- Add curry leaves, sugar, salt, turmeric, and asafoetida. Mix well.
- Add the washed and drained poha, and mix well.
- Set aside.
Making the Tarri
- Soak the chana in 1/2 cup water for at least 4 hours.
- Drain all the water, add 3/4 cup fresh water and pressure cook till the chana is soft.
- In a kadhai, heat 1 tbsp oil.
- Add mustard and cumin seeds, and stir-fry till the mustard seeds start to crackle.
- Add the bay leaf, pepper and cloves. Stir-fry for a few seconds.
- Add the ginger and garlic, and stir-fry for a few seconds.
- Add the chopped onion and curry leaves. Stir-fry till the onion turns translucent.
- Add the turmeric, kala masala/chana masala, chilli powder, coriander powder, jaggery, salt, and asafoetida. Stir-fry for a few seconds.
- Add the boiled chana with the water it was cooked in.
- Add the tomato pieces.
- Bring the Tarri to a boil.
Serving the Tarri Poha
- To a deep plate, add 1/4 portion of poha.
- Pour some Tarri over it. Ensure everyone gets a piece of tomato.
- Sprinkle some sev over the poha.
- Serve immediately with a wedge of lemon on the side.
Nutrition
Calories: 318 kcalCarbohydrates: 54 gProtein: 7 gFat: 9 gSaturated Fat: 1 gSodium: 92 mgPotassium: 298 mgFiber: 4 gSugar: 4 gVitamin A: 391 IUVitamin C: 20 mgCalcium: 52 mgIron: 2 mg