A light lunch, so quick and easy to prepare. Something a little different from your normal Indian rice dish. The poha ~ flaked rice is less heavier when eaten. Traditionally made with potatoes for breakfast in India or a snack, I cut out the extra carbs and added my favourite, the succulent cherry tomato.
Along with the onion and the spices, the tomato places a sweetness to go with the saltiness from the seasoning and sour notes from the lemon. I’ve run out of flaked rice now , I better go out and buy some more!
Have a delightful day, much love D x
2 cups flaked rice rinsed
10-12 cherry tomatoes halved
1 white onion diced
2 tbsp sunflower oil
½ tsp mustard seeds
Pinch of asafoetida
¼ tsp red chilli flakes
⅓ tsp salt or to taste
⅓ tsp turmeric powder
1 heaped tsp coriander & cumin powder
1 tsp garam masala
• Heat the oil in a medium non stick saucepan, with the mustard seeds, cloves, chilli flakes and asafoetida, on a medium heat
• Once the seeds start to sizzle and pop, carefully add the onion and sauté until translucent
• Throw in the tomatoes plus all seasoning and spices. Mix well and cook on a slow to medium heat for 5-8 minutes. Stirring occasionally
• Next scatter in the flakes of rice and fold gently into the onion and tomato. The oil with the spices will turn the flakes yellow. Combine so that all the rice is covered and becomes all yellow, squeeze in a little lemon juice to taste
• Reduce to a slow heat and cover, cook for 10-15 minutes.
• Serve with a heaped tablespoon of fresh natural yoghurt