The Dey Breakfast : Robust Rice Dish

A favorite breakfast, both savory and sweet, you will enjoy this breakfast with friends as I do when I visit mine and this delicious dish is prepared fresh with love! It pairs nicely with chai. Known as Poha or flattened rice (prepared by parboiling rice and then drying it in the sun for a few hours). It is a good source of fiber, probiotics, gluten-free, and low in calories.

I have swapped a few ingredients to add more nutrition to the dish without compromising the taste and simplifed the steps.

INGREDIENTS. 2-4 servings

• 2 cups of Poha, I mix one cup white and 1 cup brown. I use Mantra Organic.

• 1 small yam, chopped into bite size pieces.

• 1 small cucumber, chopped into bits size piece.

• 1/4 cup organic green peas, fresh or frozen.

• 1 green chile, optional for added heat.

• 1-2 tbsp organic raw cashew or peanuts.

• 1-2 tbsp golden raisins or black currants.

• 1 tbsp hemp seeds.

• 1-2 tbsp organic olive oil or ghee.

• 1/4 cup curry leaves. Adds star power and medicinal too.

• Good quality salt and fresh ground black pepper

DIGESTIVE SPICES

• 1-2 tsp organic mustard seeds.

• 1 tsp organic ground cumin powder.

• 1 tsp organic ground coriander powder.

• 1-2 tsp turmeric powder.

• 1 kashmiri red pepper, optional.

• 1 peeled and finely minced fresh ginger.

• 2 small lime or lemon.

• Handful fresh cilantro or parsley, chopped.

INSTRUCTIONS:

• Rinse the poha in a colander throughly under filter water. Drain the water really well to prevent it from getting mushy. Then set aside.

• In a heavy bottomed pan, add the oil or ghee, temper the mustard seeds, red pepper, and few curry leaves until the seeds pop and leaves brighten, it takes 2-3 mins. Add the yam, ginger, coriander and cumin powder. Stir and salt to taste. Then add the cashews, stir and pinch of salt. Add the raisins and hemp seeds, stir well. Add 1-2 tbsp water and cover to steam cook, low heat for few minutes.

• Mix the poha with fork or clean fingers, for a light and fluffier consistency.

• Add turmeric, black pepper, and salt to taste right to the poha.

• Add the poha to the pan, the remaining curry leaves, a squeeze of 1 lime or lemon and turn the heat up a bit, stir until all well blended. Then turn heat to low, cover for another fews mins. Turn off the heat and garnish. To prevent sticking, just be mindful of the heat and stir gently.

GARNISH

Cilantro, parsley, or broccoli leaves for added digestive power. Eat while it's fresh and warm, that helps to maintain optimal digestion too.

Enjoy! Please comment if you made it, and share any variations.