Dahi Pohe
This is a traditional breakfast served on the second day of Diwali, known as Naraka Chaturdashi but is a great way to start any morning of the year, especially in summer. A simple mix of pohe (flattened, dry rice), yogurt and milk is tempered with mustard and cumin. The recipe is similar to dahi bhaat and I remember eating dahi pohe to the sounds of crackers and fireworks bursting outside in the semi-darkness, chilly and fragrant Diwali mornings.
Servings: 6
Ingredients
- 2 cups thick pohe (flattened rice)
- 1 cup plain yogurt
- 1.5 cups milk
- 2 tsp salt
- 1/4 cup chopped cilantro
- 3-4 fresh curry leaves, chopped optional
- 1-2 fresh green chillies, chopped finely
- 1 tsp grated ginger fresh
- Fried papad and stuffed chillies to garnish and serve
Instructions
- Rinse 2 cups pohe in a strainer or colander under running water and allow to rest.
- Fry some papads and stuffed dried chillies for the topping (optional).
- Grate 1 tsp fresh ginger
- Chop 1/4 cup cilantro
- 1-2 green chillies, finely chopped
- Take a large bowl and add the soaked pohe to it
- Add 1 cup plain yogurt1.5 cups milk2 tsp salt
- Prepare the tempering by heating 1 tbsp oil in a kadhai or pan
- Add 1 tsp mustard seeds, lightly cover the pan and allow them to sputter completely
- Add 1 tsp cumin seedsa pinch asafetidagrated ginger green chillies
- Turn off the heat and let stand for a minute
- Pour the tempering onto the pohe
- Add the chopped cilantro and curry leaves
- Mix everything gently and taste for salt, add more if needed
- Serve with papads, pickles, or fried stuffed chillies
- The dahi pohe will thicken as they stand if you make them ahead of time and you will need to add more milk to loosen them before serving. Warm up 1/2 cup of milk and add them to the dahi pohe just before serving.