VEGETABLE OATS KICHDI

 This Oats and vegetable kichdi is very simple to make and is a one pot recipe.  It can be customized to your preference be it spice or the vegetables added. In all it is a healthy, delicious and simple meal for the days you want a simple yet yummy meal.

I usually make this for dinner on the days our lunch is heavy or make it as a quick meal after a shopping trip as it gets ready in a jiffy.

I use Moong dal mostly but this time I have used half of Moong dal and half of Tuvar dal and it turned out yummy. But since I used Tuvar dal I had to pre cook the dal in a vessel for 10 mi utes and then transfer to cooker along with all other ingredients. If you want a fully one pot recipe, then use only Moong dal.

While you are here visit my other recipes like Barnyard millet Pongal, Cauliflower fried rice, Coriander Rice, Adai,  Bhindi Raita and more...

Here is the Vegetable Oats Kichdi recipe for you-

        PREP TIME: 10 MINS                                        COOK TIME: 15 MINS

       TOTAL TIME: 25 MINS                                       CUISINE: INDIAN

        COURSE : MAIN                                                  SERVINGS: 5

        AUTHOR: RAJNI RAM

    Ingredients:

    Instant Oats 2 cups

    Moong dal 1/4 cup

    Tuvar dal 1/4 cup

    Onion 1 small finely chopped 

    Spring onion 3 sprigs finely chopped with greens

    Capsicum 1 small

    Carrot 1/2 finely chopped 

    Baby corn 3 to 4 finely chopped

    Tomatoes 2 finely chopped 

    Palak/ Spinach few leaves finely chopped 

    Salt as required 

    Turmeric powder  1/2 tsp

    Red chilli powder ( regular) 1 tsp

    Kashmiri Red chilli powder 1 tsp

    Coriander powder 1.5 to 2 tsp

    Cumin seeds 1 tsp

    Fennel powder 1 tsp

    Ghee 1 tbsp for topping

    Oil for sauteeing 1 tbsp

Directions:

Wash the dals and cook in open pan for 10 mins in 2 cups water. Set aside. Now in a cooker take 1 tbsp oil and heat. Add cumin seeds and as they splutter add the chopped onions, followed by spring onions and sauteed for a minute. Now add the capsicum and saute for another30 seconds. Now add all other vegetables and tomatoes and mix well. Add the partially cooked dals along with the water and the Oats and mix all of them nicely. Now add 4.5 cups water, followed by salt, turmeric powder, red chilli powders, coriander powder, fennel powder and stir nicely. Close the cooker and cook for 5 to 6 whistles. Switch off the flame and allow the pressure to settle. Now open cooker, adjust consistency of the kichdi if required by adding some hot water, check and adjust salt or spices if required. Drizzle 1 tbsp ghee on top and enjoy this healthy and delicious meal.

STEPWISE RECIPE FOLLOWS:

1. Wash the dals and cook in open pan for 10 mins in 2 cups water. Set aside

2. Now in a cooker take 1 tbsp oil and heat. Add cumin seeds and as they splutter add the chopped onions, followed by spring onions and sauteed for a minute. 

3. Now add the capsicum and saute for another30 seconds. Now add all other vegetables and tomatoes and mix well. Add the partially cooked dals along with the water and the Oats and mix all of them nicely.

4. Now add 4.5 cups water, followed by salt, turmeric powder, red chilli powders, coriander powder, fennel powder and stir nicely. Close the cooker and cook for 5 to 6 whistles. Switch off the flame and allow the pressure to settle.

5. Now open cooker, adjust consistency of the kichdi if required by adding some hot water, check and adjust salt or spices if required. Drizzle 1 tbsp ghee on top and enjoy this healthy and delicious meal.

NOTES:

1. Any vegetables of your choice can be added.

2. This kichdi can be prepared by using just Moong dal or only Tuvar . If using only Moong dal the dal can be put along with the oats directly into the cooker.

3. If using only Tuvar dal precook dal for 10 minutes before adding it with other ingredients.

4. The ghee enhances the taste of the kichdi, so try not to skip this step.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.

VEN PONGAL (MOONG DAL KICHDI)

 This savory Pongal is a popular breakfast item in Sout India. Like the Rasam, the Ven Pongal too is one recipe, whose taste  I find is different from house to house, though the same ingredients are used. The proportion of the rice and dal and the proportions of the pepper and cumin are what make the difference.

This is a simple recipe that can be made as a one-pot recipe or a pot in pot one. I follow both the methods depending on when I am making it. In this recipe, I have followed the pot in pot method.  

I prefer the Pongal to be spicy(not the chilli kinda spicy, but the pepper kind of spicy). The quality of pepper we use always makes a difference to the dish. I source my peppers from Kerala, where they are the freshes and spicy.

Though this dish is made as a breakfast dish, in my home I always prefer it for lunch, as I find it too heavy for breakfast. For breakfast, I make a Millet Pongal which is lighter to have in the morning. Like the Chakkara Pongal, this dish too is loaded with ghee, but I prefer adding my ghee in the end and I don't use too much. 

I have mentioned in my previous blog posts how and when to add ghee to a dish, such that it is not too much, but is proportional to the dish. I have shared some tips and tricks for adding ghee in the Chakkara Pongal post, do check it out.

While you are here please view my other recipes like Chakkara Pongal, Barnyard Millet(Kudiraivali)Pongal, Rava Dosa, Lemon Rice, and more...

Here is the recipe for Ven Pongal for you-

 PREP TIME: 10 MINS                                     COOK TIME: 25Mins

 TOTAL TIME:35Mins                                        COURSE:  MAIN

 CUISINE:  SOUTH INDIAN                              SERVINGS: 5

 AUTHOR: Rajni Ram

   Ingredients:

   Rice 1 cup washed (regular small-grained rice)

   Moong dal 1/2 cup roasted to a light brown

   Water 4 to 4.5 cups (more to add later)

   Salt as required

   Turmeric powder 1/4 tsp

   Pepper-cumin powder 3 tsp 

   Peppercorns 4-5

   Cumin 1/2 tsp

   Cashewnuts 6 to 8

   Curry leaves a few

   Ginger 1inch piece chopped fine

   Oil for tempering

   Ghee 2 to 3 tbsp for garnish

 Directions:

Take the rice in a vessel that fits into the cooker. Dry roast the moong dal in a Kadai to a light brown colour or until you get a nice aroma. Add the roasted moong dal to the rice and wash them well together. Place the vessel into the cooker and add the required water. Add salt and turmeric powder, 1/2 tsp jeera, and 4 to 5 peppercorns and close the cooker. Cook for 5 to 6 whistles. 

After the pressure from the cooker releases, remove the vessel and mash the rice and dal mixture with the back of a ladle. Keep aside. In a Kadai take some oil and heat. Add the 1 tsp Cumin and drop in the chopped ginger and curry leaves. Fry for 30 seconds and add the Pepper-cumin powder and fry for another 10 seconds. Now add the cooked and, washed rice and dal mixture and mix well. Add some hot water handy to adjust the consistency of Pongal, approximately 1/2 cup to 1 cup. Stir nicely. Adjust salt and spice, add more hot water if the consistency is too solid. The Pongal should be a little gooey, but not runny. Now in another small Kadai take some ghee and heat. Add the cashew nuts and fry until light brown. Pour this into the Pongal mixture. The yummy and spicy Ven Pongal is ready to serve as breakfast or lunch.

Serving suggestions: With Sambar, with chutney, with Gotsu or even Moru Kuzhambu(kadi). I like it just as it is and needs no accompaniment.

To make pepper- cumin powder, dry roast pepper, and cumin in the proportion of 3 tsp of pepper and 1 tsp of cumin. Cool and make a coarse powder. I always have this handy as I use it to temper Rasam too.

STEPWISE RECIPE FOLLOWS:

1. Dry roast the moong dal in a Kadai to a light brown colour or until you get a nice aroma. Add the roasted moong dal to the rice and wash them well together. 

2. Place the vessel into the cooker and add the required water. Add salt and turmeric powder, 1/2 tsp jeera, and 4 to 5 peppercorns and close the cooker. Cook for 5 to 6 whistles. 

3. After the pressure from the cooker releases, remove the vessel and mash the rice and dal mixture with the back of a ladle. Add around 1 to 1.5 cups of hot water and adjust consistency.

4. In a Kadai take some oil and heat. Add 1tsp Cumin and drop in the chopped ginger and curry leaves. Fry for 30 seconds and add the Pepper-cumin powder and fry for another 10 seconds. Add a little more salt, if required. Now add the cooked and, washed rice and dal mixture and mix well. 

5. Now in another small Kadai take some ghee and heat. Add the cashew nuts and some more curry leaves and fry until light brown. Pour this into the Pongal mixture. The yummy and spicy Ven Pongal is ready to serve 

NOTES:

1. The cashewnuts can be fried in ghee before adding the regular tempering too.

2. The softer the rice and dal cook the better will be the texture of the Pongal. 

3. Asafoetida can also be added while tempering. I have not added in this recipe, but it definitely can be done.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes on your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.

   

PESARATTU/MLA PESARATTU/MOONG DAL CHILA

This recipe of soaked Moong beans and rice is one of my favourites as it is healthy and tasty at the same time. Simple recipe, just soak grind with ginger and spices and spread on the Tava like a Dosa/Adai and serve with Allam(ginger)chutney or any chutney. Yes, it is that simple. No fermentation.

What makes it special is the way it is served, and that's why in Hyderabad(AP) it is called MLA Pesarattu. Here the Pesarattu is stuffed with Rava Upma and served with Allum Chutney(Ginger Chutney). This whole recipe and serving have a very special place in my heart as it brings back memories of childhood because this is how we have always had the Pesarattu whether at home or from a Tiffin centre. This tiffin centre concept is also very specific to AP. Every locality has quite a few such centres that dole out the best breakfast dishes. They open up for business at about 7 am in the morning and finish by 10 am. These centres are mostly take away places. At night they open up at about 7 Pm to serve simple homemade Subjis and Rotis.   

Here I have given the recipe of Pesarattu and the chutney in detail. The Rava Upma is the usual one that we all make at home so have given only a brief explanation. Let's get to the recipe, but while you are here please have a look at my other breakfast/tiffin recipes like Kuthiraivali/Barnyard Millet Pongal, Adai, Rava Dosa, Moru Aval/Dahi Pohe and more...

Here is the recipe of Pesarettu, Upma and Allum(Ginger)Chutney. This is really a mega post. This is a post of 3 recipes, which can be made separately also as individual dishes.

PREP TIME: 20 Mins+Soak                               COOK TIME: 40Mins

TOTAL TIME: 60 Mins                                        COURSE:  BREAKFAST 

CUISINE: SOUTH INDIAN                                 SERVINGS: 5

                                                                            AUTHOR: Rajni Ram

Ingredients for Pesarettu :

Green Whole Moong 400gm(soaked 4 hrs)

Raw Rice 100g or 1/2 cup(soaked 4 hrs)

Green chillies 2 or 3 as per taste

Jeera 2 tsp

Ginger 1 inch piece

Directions to make Pesarettu batter:

Soak the Moong beans and the raw rice together for 4 hours. Drain all the water, put them in a blender, along with 1-inch piece ginger, green chillies and Jeera and grind to a smooth batter using water as required. The batter should be of Dosa/Pancake consistency.

 

How to make Pesarettu:

Heat a girdle/tava and grease with little oil. Now pour 2 medium-sized ladles of batter in the centre of the Tava and spread it like a Dosa. It shouldn't be as thin as a Dosa nor as thick as a Pancake. Cook on one side until crisp.

Onion filling for Pesarettu:

Ingredients:

Onions 2 large finely chopped

Green chillies 2 finely chopped

Jeera/Cumin 1 tsp

Directions for Onion filling:

In a pan pour 1 tbsp oil and heat. Add the cumin and as they splutter add the green chillies and chopped onions and saute. Saute until the onions turn translucent. Keep aside.  

Ingredients for Upma:

Rava/Sooji(Semolina) 1 cup  ( 1 cup =200 gm)

Water 2 cups

Salt as per taste

Ginger small piece finely chopped

Green chillies 2 finely chopped

Curry leaves a few

Oil for tempering

Mustard seeds 1/2 tsp

Urad dal 1 tsp

Chana dal 1 tsp

Ghee 1 tbsp

Directions to make Upma:

In a Kadai take 2 tbsp oil and heat. Put the mustard seeds and as they crackle, add the Urad dal, Chana dal and fry until light golden brown. Now add the ginger, green chillies and curry leaves and fry for 30 seconds. Now pour 3 cups water into the tempering( reduce flame before adding water, as the oil will splutter) add required salt and bring to a boil. When the water starts boiling, add the Rava/Suji a little at a time to the water and keep stirring simultaneously. The Rava will absorb all the water and the Upma will thicken in consistency. Put off the flame and add 1 tbsp ghee over it. The Upma is ready.

Ingredients for Allum(ginger chutney)

Ginger 100 gms chopped ( tender ones preferably)

Fried gram dal/chutney chana 1 tbsp

Dry red chillies 3

Tamarind a little small than gooseberry size

Cumin seeds 1 tsp

Jaggery 2 tsp

Oil for tempering

Mustard seeds 1 tsp

Curry leaves a few

Asafoetida 1/2 tsp

Salt as per taste 

Directions for making Allum Chutney:

In a Mixer jar put all ingredients except jaggery, oil, mustard seeds, curry leaves, salt and asafoetida, and grind them without adding any water, to a coarse paste. Now add about 1/4 cup( or less) water and grind it to a smooth paste. Add the jaggery and give it a final spin in the mixer. The chutney should not be runny. I added tamarind paste almost atvtye end, as I forgot it before. Temprring is optional. The yummy and spicy Allum Chutney is ready.

Assembling the MLA Pesarettu:

Once the batter is spread on the Tava, drizzle a little oil and let it cook on one side until crisp. The upper side will get cooked from the heat from below. Check for any rawness in the batter, if still raw on top, wait a few seconds and then spread the Onion filling on the Pesarett. Top this up with a scoop or two of Upma on one half of the Pesarett and cover/close with the other half(like exactly how it is done in Masala Dosa). The Pesarettu is ready. Serve it hot with Allum(ginger) chutney and enjoy this delicious and healthy dish. The video for assembling the MLA Pesarettu is here👇.

NOTES:

1. Pictures of Upma have not been inserted. You can make a plain Rava Upma or add little onion and make onion Rava Upma. Adding vegetables to the Upma will make the dish very heavy.

2. All these dishes can be made as individual recipes too.

3. The chillies in the Allum Chutney can be reduced as per requirement. The jaggery can also be increased if required.

4. The Pesarettu can be served just with the chutney, minus the Upma.

5. Idli powder/gunpowder also goes well with this dish.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes on your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.

STUFFED KUZHI PANIYARAM(SAVORY)

Kuzhi Paniyarams are basically Lentil and rice batter dumplings. The batter is fermented and then poured into a Paniyaram pan which gives them the shape. Most often in South Indian homes the Kuzhi Paniyaram or Kuzhi appam as we call it is made from the Idli batter itself. When the batter becomes a little sour it is made into Paniyaram. That is because the Idli/Dosa batter is made for a whole week as a quick breakfast or dinner option. So day 1 is Idli, day 2 Dosa and day 3 onwards its Paniyaram and dosa with the batter, as sour Idlis are not that great to taste. However, when I have guests over I prefer making the batter especially for this as it makes the crust crisp and enhances the taste of the Paniyaram to a different level and the texture on the inside of the Paniyaram is lovely.

There are many variations of the Paniyaram batter. It is usually made with Urad dal and rice, Raagi(Finger millet)flour, Jowar(Sorghum) flour, Bajra(Pearl millet) flour, etc can also be used in the batter. The proportions of the Dal and rice also vary from home to home. The Paniyaram batter is used as it is or sometimes, finely chopped Onion, grated Carrots, and other vegetables can also be added. 

I have stuffed the Paniyaram with a mashed potato spicy stuffing which tastes wonderful, I have also added finely chopped onions, green chillies, ginger and curry leaves to the batter. This combination of onion in the batter and the Potato stuffing within is a perfect one.

I personally don't like using the non-stick Paniyaram pan for this dish, as the traditional brass or iron ones give the Paniyaram its crispy exterior. If you have only the non-stick one with you, that's fine too. 

Kuzhi Paniyarams can be served as Breakfast, starters or even for dinner with any chutney. 

While you are here please check out other recipes of mine like  Dahi Pohe, Adai,

Kuthiraivali Pongal, Veg Kothu Parotta, Rava Dosa and many more.

PREP TIME: 20 Mins(+4 hrs soak)                    COOK TIME: 40 Mins

TOTAL TIME: 60 Mins                                      COURSE:  SNACK/TIFFIN

CUISINE: SOUTH INDIAN                               SERVINGS: 4

                                                                              AUTHOR: Rajni Ram

Here is the recipe of Stuffed Kuzhi Paniyaram--

Ingredients for batter:

Urad dal/black gram(whole without skin) 1 cup

Idli Rice/Boiled rice 1.5 cup

Raw rice(any variety except Basmathi) 1.5 cup

Methi seeds/fenugreek seeds 1 tsp

Ingredients for stuffing:

Potatoes 4 medium(boiled)

Turmeric powder 1/2 tsp

Red chilli powder 1 tsp

Mustard seeds/Rai 1 tsp

Cumin seeds/jeera 1 tsp

Asafoetida 1/4 tsp

Curry leaves a few (finely chopped)

Salt as per taste

oil for tempering and for greasing the Paniyaram pan.

Directions for Batter:

Soak the dal and both rice varieties along with a teaspoon of methi seeds in a huge vessel for 3-4 hours and grind to a smooth paste to a batter of medium consistency(should resemble Idli batter). Add salt, and leave to ferment for 6-8 hours for a perfect texture of the Paniyaram. While grinding add little water at a time, the batter should be a smooth one, but not runny.

Directions for Stuffing:

Boil the potatoes, peel the skin and mash them well. Now in a pan pour some oil and heat. Add the mustard seeds, as they crackle, add the Cumin followed by turmeric powder, red chilli powder, salt, asafoetida and curry leaves. Nicely fry the masala in the oil for 30 seconds and drop the mashed potato into the tempering and mix nicely, so that the tempering is evenly distributed. Cool the mixture.

After it ferments temper the batter with mustard seeds and asafoetida.

Directions for Paniyaram:

Chop Onions, green chillies, ginger and curry leaves finely and add them to the fermented batter and stir well.

Put the Paniyaram pan on the flame and let it heat up. Pour oil into the moulds(if using a traditional metal pan, only the first round will need 1 tsp oil per mould, rest of the batches will need only a few drops). Wait for 1/2 a minute, let the oil heat up, now reduce the flame and with a small round ladle pour 1 scoop of batter into each mould, now take the stuffing little at a time with a spoon and drop it in the centre of the batter. Now cover up the stuffing with  1/2 scoop of batter and increase heat. Drizzle little oil around the corners of each mould, reduce the flame and slowly loosen them from the sides. Now flip each Paniyaram and cook the other side. When done loosen it from the mould and remove it. The crispy and tasty Kuzhi Paniyarams are ready..serve them with Tomato Coconut chutney or Tomato onion chutney. Enjoy. Bon Appetit.

STEPWISE RECIPE FOLLOWS:

1. Soak the dal and rice along with 1 tsp methi seeds for 3 hours minimum and grind to a smooth paste of medium consistency(Idli batter consistency). Add the salt, mix and allow to ferment for 6 to 8 hours.

2. Preparation of stuffing--Boil Potatoes, peel and mash them. In a pan take 1 tbsp oil and heat. Now add the mustard, followed by cumin, turmeric powder, salt, red chilli powder, asafoetida and curry leaves. Fry the masala for 30 seconds and add the mashed potato to the tempering and mix well. The tempering should have coated the potatoes well. Check for salt and spice. The stuffing should be a little spicy.

3. To the fermented batter add finely chopped onions, ginger, green chillies and curry leaves and stir nicely. Temper the batter with mustard seeds, cumin seeds and asafoetida.

4. Now put the Paniyaram pan on the flame and heat. Pour 1 tsp oil in each mould. Once the oil is heated, using a small round ladle, pour 1 scoop of batter into each mould. Now with a spoon drop little of the stuffing in the centre of the batter, now pour more batter to cover the stuffing. Drizzle some oil in the corners and cook for 1/2 a minute. Now loosen the edges of the paniyaram using a fork/ spoon or thin metal wire to flip them around, cook them and remove them from the pan when done. For doneness when you stick the metal wire or toothpick in the centre of the paniyaram, it should come out clean. 

(I have included a short video so that you understand the process of cooking the Paniyaram in the pan.)

5. Repeat this process for the entire batter or how many ever you wish to serve, the remaining batter can be stored in the fridge and used to make uthappam.

The Paniyaram is ready to serve. It goes well with all chutneys or just by itself as it has a stuffing. It can be served with Sambar too.

How do make this recipe without a Paniyaram pan?

well, make a thicker batter, and also make small balls of the stuffing. Now take the stuffing and drop it in the batter, use your hands to coat the stuffing with batter and deep fry them in a Kadai of oil.

NOTES:

1. As the recipe involves soaking and fermentation, plan your time. In winters give more time for fermentation.

2. The onion, green chillies, ginger and curry leaves can also be sauteed in oil and added to the batter.

3. If using a nonstick paniyaram pan, I recommend drizzling it with some oil for a crunchy exterior. 

4. Only small amounts of the stuffing as to put in the center of the batter, not too much of it. 

If you tried this recipe and liked it please comment below. I would love to hear from you.

  

DAHI POHE/MORU AVAL

This recipe of the humble Poha(beaten rice flakes)/Aval soaked in curd is one of my favourites.  I make it whenever I have a lot of sour curd. Healthy and filling at the same time. It makes for a good breakfast or mid-evening snack(Tiffin) option. I make it for dinner too when lunch is heavy.  There are many variations of the Pohe like Kanda Poha(onion Poha), Masala Poha(tomatoes and onions), Lemon Poha, Puli Aval(tamarind Poha), Vella Aval(Sweet Poha) and  Dahi Pohe/Moru Aval. The Poha can be either thick or thin. For this recipe, I have used the thin one, but the same can be done with the thick one too, just that the soak time will vary. Thick Poha is used for recipes where the Poha is going to cook in a sauce so that it doesn't become soggy. The Dahi Pohe makes for a good and healthy lunchbox recipe for kids. While you are here please have a look at other recipes by Rajjo's Kitchen like Semolina Cheese Balls, Rava Dosa, Savoury Muffins and more...

Here is the recipe for Dahi Pohe/Moru Aval.

PREP TIME: 10Mins                                      COOK TIME: 15 Mins

TOTAL TIME: 25Mins                                    COURSE:  BREAKFAST/TIFFIN

CUISINE:  INDIAN                                         SERVINGS: 4

AUTHOR: Rajni Ram

       

                                           

Ingredients:

Poha (thin) 250 gms

Sour curd 1 to 1.5 cups

Salt as per taste

Grated Coconut 2 tbsp

Peanuts 1 tbsp

Green chillies 2 finely chopped

Ginger 1 inch piece finely chopped

Dry red chillies 2 broken

Mustard seeds 1 tsp

Chana dal(gram dal) 2 tsp

Urad dal(black gram)2 tsp

Curry leaves a few

Asafoetida 1/2 tsp

Oil for tempering

Directions:

Pass the Poha through a sieve that has medium-sized perforations, such that the Poha remains in the sieve and the dust and small flakes fall away. Now wash the Poha just once(may become soggy if done more than once)and drain all the water. Put it into a flat bowl and add the sour curd and salt to it. Mix gently but evenly so that all the Poha are coated with the curd. Set aside for 10 to 15 minutes.

Now using your hands separate the soaked Poha gently and set aside. Take a Pan or Karahi and pour the oil. Once it heats up add the peanuts and fry them. Once they are golden in colour remove and set aside. Now to the oil add the mustard seeds, as they crackle add the chana dal, urad dal, dry red chillies, ginger, green chillies, curry leaves and asafoetida and fry them until golden in colour. Now add the Poha to the tempering and mix nicely. Check and adjust the salt. Keep stirring the Poha on a low to medium flame for 3 minutes. Now add the grated coconut and stir for another 2 minutes on low flame. Add in the fried peanuts and put off the flame. Enjoy the simple, healthy, tasty Dahi Pohe. Bon Appetit. 

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. 

2. Sieve, wash and soak the Poha in Curd. Add salt to poha before pouring the curd. Dilute the curd with little water(1/4 cup) if required. Rest the soaked Poha for 10 to 15 minutes. After the poha have soaked, separate them gently with your hands.

 

3. In a pan/karahi pour oil for tempering, around 2 tbsp and heat. Drop in the peanuts and fry until golden in colour. Now add the mustard seeds, as they crackle add the chana dal, urad dal, dry red chillies, ginger, green chillies and asafoetida and fry until golden in colour. 

4.. Now add the Poha little by little and mix nicely so that the tempering is mixed evenly. Stir on a medium flame for  3minutes. Check salt and adjust if required. Add the grated coconut and stir for another 3 minutes over a medium to low flame.

5.. The Dahi Pohe are ready to pack in the lunch box or to serve.

NOTES:

1. If using thick Poha there is no need to sieve the Poha, just wash it around 3 times and then soak it in curd.

2. Fresh curd can also be used, but the recipe tastes best with slightly sour curd.

3. More grated coconut can be added if you like the flavour.

If you tried this recipe and liked it, please comment below. I would love to hear from you.