This Maharashtrian poha is a quick, savory lunch of soft flattened rice, spiced oil and roasted peanuts. Lemon brightens the dish, while fresh cilantro adds a green, light touch.
Poha is flattened rice: rice grains that have been steamed and rolled flat so they absorb moisture quickly. For this Maharashtrian preparation, medium-thick poha works best. After rinsing, it softens but retains enough structure to be tossed with the spices. Thin poha can turn mushy in the same amount of time; if in doubt, check the package and keep the resting time short. After rinsing, the rice should feel moist, not sit in water.
The flavor starts in the pan. Mustard seeds pop in hot oil and release a nutty, earthy flavor. Curry leaves become fragrant as soon as they hit the oil, while green chili brings a fresh, direct heat. Turmeric colors the rice golden yellow. A small amount of sugar is common in some versions of poha and balances the sharp lemon and chili; feel free to leave it out if you prefer a more savory result. Onion is included here for gentle sweetness, but it should turn translucent rather than brown.
Peanuts give the soft rice the crunch it needs. Fry them first in the same pan until golden brown, then take them out temporarily: this keeps them crunchy while the rice warms through. Turn the heat low as soon as you add the poha. A small splash of water and a lid create a brief burst of steam, which warms the grains evenly and makes them tender. Frying for too long or adding too much water will make them heavy and sticky instead. Toss gently rather than stirring firmly.
In India, poha is best known as a breakfast or snack, but this filling version also works well for lunch. The combination of rice, peanuts and lemon is practical year-round; fresh curry leaves are often available fresh or frozen at Indian grocery stores. Use frozen leaves straight from the freezer. If you can’t find them, you can leave them out, but dried curry leaves don’t give the same aroma. Fresh cilantro and lemon are important for the bright finish.
Serve the poha straight away, while the peanuts are crunchy and the rice stays fluffy. An extra lemon wedge at the table is handy for anyone who wants more acidity. To make it a more substantial lunch, serve it with a bowl of yogurt or some simple cucumber; keep these additions separate so the poha retains its own flavor and texture. Store leftovers covered in the refrigerator and reheat them thoroughly in a pan over low heat with a small splash of water, but the peanuts will lose their crunchy bite.
Put the poha in a sieve and rinse briefly with the cold water. Drain well and leave the rice to stand for 5–7 minutes so the grains soften. Taste a grain: it should be tender but still hold its shape.
Heat the oil in a large frying pan over medium heat. Fry the peanuts for 2–3 minutes until golden brown. Scoop them out of the pan and set aside.
Add the mustard seeds to the same pan. As soon as they start to pop, add the curry leaves and green chili. Stir briefly, then add the onion. Cook for 3–4 minutes until the onion is soft and translucent.
Stir the turmeric, salt and sugar into the onion. Add the poha and toss gently until the rice is yellow. Pour the 2 tablespoons of water around the edge of the pan.
Turn the heat to low, cover the pan and let the poha steam gently for 2–3 minutes. Toss gently halfway through. Remove the pan from the heat as soon as the rice is warm and tender.
Stir in the lemon juice and cilantro. Scatter the peanuts over the top just before serving.
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