Tari Poha Recipe
PohaTari Poha is enjoyed in Maharashtra, more specifically Nagpur. It is served with kala chana gravy, onion, sev, coriander leaves and lemon juice.
Recipe Category:
Poha
Recipe Cuisine:
Maharashtrian
Total Time (Minutes):
35
Servings:
6
Ingredients:
- Kala Chana with Gravy - 4 Cup
- To Cook Poha
- Poha 2 cups
- Oil 1 tbsp
- Mustard seeds 1 tsp
- Jeera seeds 1 tsp
- Curry leaves 12-15 nos.
- Peanuts 1/4th cup
- Onions - Half Cup
- Turmeric powder - Half Spoon
- Sugar - 1 Spoon
- Salt to taste
- Boiled Potatoes 1-2 medium size (diced)
- Lemon juice 1 tsp
- Coriander leaves 1 tbsp (chopped)
Instructions:
- Wash poha with fresh water and further rest for 10 minutes in the sieve to soften.
- Set a pan on medium heat, add oil and shallow fry the peanuts on medium flame until the peanuts are roasted well. Remove and keep aside.
- Set a wok on medium heat, add oil, mustard seeds, jeera seeds, curry leaves, green chillies & peanuts, cook until the peanuts get some colour.
- Further add onions and cook until the onions are translucent.
- Now, add turmeric powder, sugar & salt to taste, briefly stir for few seconds, further add boiled potatoes & stir & cook for 1-2 minutes.
- Add soaked poha, squeeze some lemon juice, & add some freshly chopped coriander leaves, mix gently & cook for 3-4 minutes.
- Switch off the flame, cover & keep it aside to keep the poha moist & soft until served with tari.
- To Serve, first put poha in a plate, pour hot chana gravy over it. Garnish with chopped onions and sev.