Matar Poha: A Delicious North Indian Breakfast
Introduction
Matar Poha, a beloved breakfast dish from North India, is a vibrant and wholesome way to start your day. Combining flattened rice, green peas, and aromatic spices, this dish is not only quick to prepare but also packed with flavors and nutrition. Perfectly paired with a cup of masala tea and fresh fruits, Matar Poha makes for a delightful morning meal that is sure to please your taste buds.
Ingredients
| Ingredient | Quantity |
|---|---|
| Flattened rice (Poha) | 1 ½ cups |
| Green peas | 1 cup |
| Onions (finely chopped) | 2 |
| Green chilies (finely chopped) | 3 |
| Turmeric powder | ½ teaspoon |
| Mustard seeds | 1 teaspoon |
| Cumin seeds | 1 teaspoon |
| Curry leaves | 2 sprigs |
| Asafoetida (Hing) | ¼ teaspoon |
| Salt | To taste |
| Fresh coriander (finely chopped) | For garnish |
| Lemon juice (from 1 lemon) | To taste |
Nutritional Information (Per Serving)
| Nutrient | Value |
|---|---|
| Calories | Approximately 200 |
| Protein | 5 grams |
| Carbohydrates | 40 grams |
| Dietary Fiber | 3 grams |
| Fat | 5 grams |
| Sodium | Varies based on salt added |
Preparation Time
| Activity | Duration |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Total Time | 25 minutes |
Instructions
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Preparing the Peas: Begin by bringing a saucepan of water to a boil. Once boiling, add the green peas and cook until they are tender. This usually takes about 3-4 minutes. After cooking, drain the peas and set them aside for later use.
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Washing the Poha: In a separate bowl, thoroughly rinse the flattened rice (poha) under cold water until it becomes soft and pliable. After rinsing, let it sit in a sieve for a few minutes to allow excess water to drain off.
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Tempering the Spices: In a kadai (wok), heat a couple of tablespoons of oil over medium heat. Once the oil is hot, add the asafoetida, mustard seeds, and cumin seeds. Sauté these for about 30 seconds until they start to crackle.
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Adding Aromatics: Next, add the curry leaves and chopped green chilies to the oil. Stir-fry for another minute to allow the flavors to meld.
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Cooking the Onions: Add the finely chopped onions to the pan. Sauté the onions until they turn translucent and soft, which should take about 2-3 minutes.
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Mixing in the Spices: Once the onions are soft, sprinkle in the turmeric powder and salt, followed by the cooked peas and the drained poha. Gently mix everything together, ensuring that the spices are evenly distributed.
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Steaming the Mixture: To help the flavors combine, sprinkle a few drops of water over the mixture, then cover the kadai with a lid. Allow it to cook for an additional 2-3 minutes on low heat. This steaming process helps to infuse the poha with the aromatic spices.
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Final Touches: After removing the lid, turn off the heat and let the dish sit covered for another 5-6 minutes. This resting time is crucial for the flavors to develop fully. Before serving, garnish with finely chopped fresh coriander and squeeze in the juice of a lemon to brighten the dish.
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Serving Suggestions: Serve Matar Poha hot, accompanied by a cup of masala tea and slices of your favorite seasonal fruits. This combination not only elevates the meal but also ensures a satisfying start to your day.
Conclusion
Matar Poha is a delightful breakfast that combines the goodness of flattened rice and green peas with the warmth of Indian spices. Its vibrant colors and comforting flavors make it a favorite among many households. Whether you’re preparing it for a family breakfast or a leisurely weekend brunch, this recipe is sure to impress. Enjoy the burst of flavors and the simplicity of this classic North Indian dish!
