Comfort Food- Week #11 of 52 weeks of 52 recipes (Gluten free/Soy free recipe)

This week, I wanted to dedicate my post to my mother-in-law Chandra Balakrishnan. For those who dont know much about her, she is a retired Math teacher. She is such an efficient person, knows so well how to manage her time and is a fair and soft hearted person. She specializes in certain dishes like Sabudana Kichdi and her rotis are super soft. One can learn how to play the perfect teacher, mother and homemaker from her.I am so lucky to have her as my mother-in-law and here's to you, amma!

I just got back from a week long travel eating out every meal. You start craving home meals after a few days. My most favorite meal after such a trip is usually a plain Rasam (soup with tomoatoes, pulses and spices) either to just drink it straight up or with some rice. But today, I didnt have the time to even make Rasam. Instead, I used what I had in my hand to make a delicious Maharastrian style road snack. I had some sprouted mung bean in the freezer and some rice flakes.

My husband Sanjeev is from Nagpur and the last time I was there, he got some roadside Poha to taste. I have to admit I never used to eat roadside food in India while I was on tour. This Poha was so good,the flakes were perfectly cooked, yet were not mushy. I wasnt even aware that Poha was eaten with a gravy till he brought the dish home.Since it was a dry dish, the green peas gravy that went with it was a match made is heaven.
I substituted sprouted moong instead of green peas in the gravy because its healthier.It worked really well in this dish and I decided to add edamamme and corn to the Poha itself.



Maharashtrian Poha with Sprouted Dal Gravy :
2 cups- Thick Rice Flakes) available in Indian grocery stores)
1 onion- minced
1 cup- mix of edamamme, corn and other veggies( if you wish)
turmeric powder- 1 tablespoon
chilli powder- 1 tablespoon (optional)
salt - to taste
curry leaves- 1 sprig
cumin seeds- 1 tabelspoon
Garam masala- 1 tablespoon

Gravy-
Boiled Chickpeas or sprouted mung beans or any boiled beans like kidney, pinto etc- 1 cup
4 red chillies and 3 pods garlic- soaked in water for 15 min
tomatoes- 2 big tomatoes- chopped fine
tomato paste- 1 tablespoon
onions- 1- minced
Garam masala- 1 tablespoon
Goda Mahasrastrian Masala- Optional 1 tabelspoon( available in Badshah,everest in Indian grocery stores)
oil- 2 tablespoons
lime juice- 3 tabelspoons
cumin seeds- 1 tablespoon
Cilantro- 2 tabelspoons for garnish



Method:
Rinse rice flakes in water about 2-3 times. Allow it to rest ater draining for about 5-8 minutes.It should not be soggy and the flakes should be seapate but soakedHeat oil in a wok. Add cumin seeds and turmeric powder. Add onions and fry until they slightly turn brown and then add the veggies and saute. Add garama masala, salt and chilli powder if using. The flame should be on high heat. Now add the soaked poha or rice flakes and reduce flame to medium or low. Combine everything and keep it in low flame for 5-7 minutes and stor iccasionally. The key is not to overcook that it becomes mushy. Do not cover. Switch off and the Poha is now ready.

Gravy- Grind the red chillies and garlic to make a paste. Add oil to the pan and add cumin seeds. Once it turns black, add minced onions and saute on high heat. Add the garlic-chilli paste and fry for 3-4 minutes on medium to high heat.Add garam masala, goda masala Then add chopped tomoatoes and tomato paste and fry for 2-3 minutes. Pour 2 cups water and salt and boil for 7-8 minutes. Add salt and the sprouted or boiled beans and cook for 2 minutes. Switch off flame and add lime juice and cilantro for garnish. Serve with Poha and enjoy.... This can be served with rotis and parathas too!