Maharashtrian Brunch: Alu Poha, Moong Daal, Cucumber Raita



This morning I decided I wanted an indian meal that wasn't sambar or rasam, but not quite the opposite with the masala laden food. So I settled to make something I think is a good compromise, alu poha with moong daal and cucumber raita. It ended up being a great combination, and super easy to make. Luckily for me when I had made venpongal last week, I pressure cooked extra paasi parupu (moong daal) and froze part of it. All I did this morning was pull out the ziploc bag with 2 servings in it, put it in a bowl of hot water, and it defrosted nicely in about 15 minutes. I recommend making extra daal whenever pressure cooking and freeze it. It comes in handy when you want to whip up a 30 minute meal.

Alu Poha

2 potatoes boiled and diced, ginger, green chili, onion, mustard seeds, jeera seeds, turmeric, asafetida, fresh cilantro, lemon, salt, thick poha (about 2 - 3 cups), oil

1. Put the poha in a strainer, and run warm water over it until all the poha has absorbed water. Then let it sit in the strainer for about 10-15 minutes.
2. Splutter the mustard seeds in oil, once done add the jeera, and roast till it turns golden brown. Add the ginger and green chili and fry them. You can add the asafetida here too (optional).
3. Add the diced onion and fry it.
4. Add the boiled diced potatoes, and salt. Add the turmeric 1 tsp and mix through. Let the potatoes cook in the oil for a minute or two on low heat.
5. Turn off the heat, add the poha, squeeze half a lemon/lime, salt, and mix.
6. Mix in the fresh chopped cilantro before serving.

Moong Daal
moong daal 2 cups cooked, 1 tomato diced, mustard seeds, jeera seeds, ginger, green chili, turmeric, curry leaves, asafetida (a pinch), amchur, garam masala, chopped cilantro.

1. Splutter the mustard seeds in oil, then add the jeera seeds and roast them. Add the ginger, and green chili, and curry leaves (ripped), and the pinch of asafetida.
2. Add the tomatoes and cook on medium high heat until they are cooked through.
3. Add the cooked daal and mix through.
4. Add a pinch of amchur, and a teaspoon of garam masala.
5. Garnish with chopped cilantro.

Cucumber Raita

1/2 small cucumber peeled and grated, 1/2 cup yogurt, 1/2 cup buttermilk. (If you don't have buttermilk add water), ground pepper, chat masala, jeera seeds, chopped cilantro to garnish.

1. Combine the grated cucumber, yogurt, and buttermilk together.
2. Add salt and mix.
3. Add fresh ground black pepper, a pinch of chat masala, and crushed roasted jeera seeds.
4. Garnish with chopped cilantro.






3 comments:

Anonymous said...

Been reading your blog almost everyday to get updates:) Love the blog:) Love your enthusiasm for it and you've actually inspired me to refresh mine. It's so old and neglected...tsk tsk...:) Hope you guys had a great anniversary!
-Lavanya

Madhavi said...

Hi!This is the first time I am visiting your blog.loved your presentation and the first page I read(din't scroll down yet) looks and sounds interesting.I am gonna try this weekend for my weekend brunch and by the way i got a kitchen tip from you - freezing xtra dal.I usally throw away that.
thanks
Madhavi

Sethu V said...

very nice presentation and lot of hard work has gone into your blog, I am sure. Congratulations on coming up with such an exhaustive collection of recipes and pretty wide-ranging at that - from alu poha to puli-itta-keerai to lasagna to ven pongal.

Alu Phoa brings back fond memories - interesting I picked up my first recipe of Aval upma from my Baroda friends who looked up to Ramesh as their mentor in the kitchen as well ...