Thursday, October 10, 2013

Dadpe Pohe

Dadpe pohe is classic Maharashtiran dish. It is my go to meal/snack of all times. Very quick to make and does not require any fancy ingredients.

1 and half cups patal pohe
1 medium tomato , chopped
1/3 medium onion, chopped
2-3 tablespoons freshly grated coconut
2 tablespoons chopped cilantro
1 tea spoon sugar
salt to taste

For tempering:
1 tablespoon oil
1/4 tea spoon mustered seeds
pinch of asafoetida
1/4 tea spoon turmeric powder
1 chilli, diced into pieces
2 tablespoons peanuts

In a mixing bowl, mix together tomato,onion and salt and keep aside for 10 minutes. Salt helps to release the moisture from onions and tomatoes. Add pohe,grated coconut,sugar and cilantro and mix everything well. The idea is to soak pohe in the moisture from tomatoes and onions. Traditionally , coconut water was used to moisten pohe. If you don't have it, the moisture from tomatoes and onions is enough. Add 2-3 tablespoons water if needed. Keep aside for 15 minutes.
             To prepare the tempering, heat oil onto medium heat. Add mustered seeds and let them crackle. Add asafoetida,turmeric powder and chilies. Add peanuts and fry for couple of minutes. Add tempering to the pohe and mix well. Serve immediately with sprinkled sev on top. If you don't have sev, roasted plain urad papad crumbled into small pieces will do the trick!

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