This is a simple, spicy Indian lunch or brunch made with rice and potatoes. Perfect as a side dish with curry, too.
Ingredients
- 4 medium waxy potatoes (such as Charlotte or Jersey Royal)
- 140g/5oz thick poha rice (also called flaked rice or thick flattened rice)
- 3 tbsp olive oil
- generous pinch of ground asafoetida
- 1 tsp urid dal
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- 1 fresh red chilli, finely chopped
- 10-15 fresh curry leaves, lightly crushed
- ½ onion, chopped
- salt
- 1 tsp sugar
- 2-3 tbsp chopped fresh coriander, to garnish
- 4 wedges of lime, to serve
Method
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Boil the potatoes until cooked. Drain and set aside to cool, then peel and cut into 1cm/½in cubes.
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Put the rice in a sieve and wash gently but thoroughly under cold running water. Empty it into a bowl, cover generously with water and leave to soak for two minutes. Drain and leave in the sieve set over a bowl.
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Put the oil in a large, non-stick frying pan and set it over a medium-high heat. When hot, add the asafoetida and the urad dal. As soon as the dal starts to pick up a little colour, add the mustard seeds, cumin seeds and chilli (whatever type you are using). As soon as the mustard seeds start to pop, a matter of seconds, add the curry leaves (take care as they will splutter), then the onion and potatoes. Lower to a medium heat and fry, stirring now and again, for 3-4 minutes or until the onion and potatoes are slightly browned. Sprinkle a pinch of salt over the top and stir.
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Add the poha rice, gently breaking up any lumps, and sprinkle ½ teaspoon of salt and the sugar over the top. Cook on a low heat for 3-4 minutes, tossing frequently by lifting all the ingredients from the bottom of the pan with a flat spatula and folding them over, until the poha is heated through. Cover and set aside until you are ready to eat.
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To serve, garnish the poha potatoes with fresh coriander and serve with lime or lemon wedges.