I’m writing down some recipes of my mom’s. Today is pohe! Pressed rice with spices and flavor is a Sunday brunch food in our family. This is the first dish I learned to make years ago because it’s pretty simple. You can find pohe (the pressed rice) in an ethnic grocery store.
- 3 cups of pohe
- 2-3 medium-sized onions
- jalapenos to taste
- A few strands of curry leaves
- 1/4 cup of ground, roasted peanuts
- The juice of a good-sized lemon
- 1/4 tsp cumin seeds
- 1/2 tsp turmeric
- 1/4 tsp mustard seeds
- Salt to taste
- 1/4 cup of sugar
- Dice the onions and the peppers.
- Wash the pohe in a colander.
- Pour oil in a pan on the stove over medium heat.
- Add in the mustard and cumin seeds.
- When the mustard seeds start to pop, add in the diced onions and peppers and the curry leaves.
- Let cook until the onions are translucent.
- Add in the turmeric, salt and sugar.
- Mix well.
- Add in the washed pohe and the juice of the lime.
- Mix well.
- Pour a handful of cold water on the pohe.
- Cover the pot and let cook on low for 5-8 minutes or so.
- In a separate pan, roast the peanuts.
- When the peanuts are lightly roasted and cooled, grind them coarsely. You can do this ahead of time and keep a bunch in a jar.
- Add the peanut powder to the pohe.
- Stir well and let cook covered on low for another few minutes.
- You can use any type of hot pepper. These jalapenos were very mild and I wish I had used five instead of two.
- You can use whole peanuts instead of grinding them.
- Or you can ditch the peanuts altogether.
- It’s okay if you don’t have curry leaves.
- Adding cilantro to anything makes it better.
- I like a lot more lime juice.
- If you don’t have any hot peppers, you can use cayenne pepper.
This was lunch for four of us. We spent about $3. Oh, right, I’m not doing that anymore.