Made in India: Cooked in Britain: Recipes from an Indian Family Kitchen
Pomegranate and Fennel Seed Poha (Daram Anna Valiary Pawa)
Page 161
Cuisine: Indian | Course Type: Sides
(1 review)
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Recipe Reviews
Barbara from Amsterdam,
This is the first recipe I've made using poha, or flattened rice. It is the Indian version of instant rice, cooking in about 5 minutes, but so much better!
Brown some onions in fried mustard seed and fennel seed, add some salt, turmeric, and frozen peas, followed by rinsed poha. Cook for 5 minutes, top with lemon juice, pomegranate seeds, and sev.
It made a lovely lunch, with a combination of sweet and savoury, soft and crunchy. It's a true 15 minute meal, especially if you already have some pomegranate seeds ready for use in the fridge.
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