A rapid, light breakfast from Maharashtra. It utilizes flattened parboiled rice (poha) which requires zero boiling; it is hydrated by a brief rinse and then steamed in its own residual moisture alongside a turmeric and mustard seed tempering.
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The Rinse. Place poha in a colander. Rinse under cold water for 30 seconds . Drain and let it sit. Do not soak. It should become soft but remain as individual grains.
Tempering. Heat oil in a skillet. peanuts until golden. Add mustard seeds until they pop. Add curry leaves and chilies.
Sauté. Add the tiny potato cubes and until tender. Add the onions and sauté until translucent.
The Color. Stir in the turmeric, salt, and sugar.
Combine. Add the hydrated poha to the skillet. Toss gently with a spatula. Cover and cook on the lowest heat for 2 minutes to through.
Finish. Turn off heat. Stir in the lemon juice and garnish heavily with fresh cilantro and sev (crispy chickpea noodles).
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