Kanda poha | easy breakfast poha

Kanda poha is a popular breakfast recipe from Maharashtra and it is one of my regular breakfasts. It is just so quick to make - taking about the same time as my regular porridge and cup of coffee! Kanda is marathi for onion. This dish consists of onions cooked with poha (flattened rice). A few basic spices like cumin seeds, mustard seeds, curry leaves and turmeric are added for flavour. Salt & sugar season the dish and roasted peanuts are added for a delicious crunch! You can also customise it and add ingredients like coconut and veggies like peas. I've also read it tastes great with some sev (gram flour noodles) sprinkled on top.

Important things to bear in mind when making poha

• Do not soak or cook the poha for longer than necessary. The poha will become mushy and ruin the texture of the final dish. You only need to soak the poha for a maximum of 2 minutes beforehand, and cook it for a further 5 minutes in the pan. 
  
  
• Use salt & sugar to balance out the flavours of this recipe! A squeeze of lemon juice at the end also gives a lovely tang and plenty of fresh coriander really enhances the flavour of the final dish.
  
  
• If the poha dries out during the cooking process, just sprinkle a little water with your fingers and mix well. Don't be tempted to pour more water in the pan when it is cooking. 

Ingredients 
Serves 2 
1 1/2 cups / 225g medium poha 
1 red onion, finely diced
1 small green chilli, finely chopped 
Few curry leaves (fresh or frozen) 
2-3 tbsp peanuts (add more or less depending on how much you like them)
Vegetable oil, as required
Salt to taste 
1 heaped tsp sugar
Squeeze lemon juice
Handful chopped coriander leaves.

You'll need these spices 
1 tsp mustard seeds 
1 tsp cumin seeds 
1 tsp turmeric

Method 
Cook time - 20 minutes 

• First, take a bowl and soak the poha in water for no more than 2 minutes. To check if the poha is ready, just take a flake and squeeze it between your thumb and finger. If it breaks easily then the poha has soaked long enough. The poha should not turn to a mush. 
  
  
• Drain the poha very well, and then set aside. 
  
  
• In a kadai or large non-stick pan on medium heat, add a little vegetable oil. Once hot, add the peanuts and roast until they are golden brown. Remove the peanuts from the pan, leaving behind the oil. 
  
  
• To the same pan, add the cumin and mustard seeds. Let them sizzle and then add the curry leaves (be careful as they will splutter). 
  
  
• When the curry leaves are crisp, add the onions and green chilli. Saute until the onion turns translucent. 
  
  
• Next, add the soaked and drained poha. Add salt to taste, along with the sugar and turmeric. Mix well to ensure that each poha flake turns yellow. 
  
  
• Cover and let the poha simmer for 5 minutes on a low heat. 
  
  
• To finish, mix in the roasted peanuts, add a squeeze lemon juice and mix in the chopped coriander. 
  
  
• Enjoy kanda poha with your morning cup of coffee!