"This is a slight variation to a classic breakfast dish that is eaten across various parts of India. Beaten/flattened rice flakes are seasoned with spices and sauteed with crunchy peanuts and coconut and a squeeze of lemon. I wanted the lemon flavour to be more intense so I used a homemade Lemon Paste."
Preserved Lemon Poha (Beaten Rice)
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INGREDIENTS 125g flattened rice (poha, the thick variety) 1 heaped tsp preserved lemon paste (recipe below) 2 springs curry leaves 2 green chillies 1/3 tsp turmeric 1 tsp black peppercorns, crushed 1/3 tsp asafoetida 1 tbsp oil 1 tsp mustard seeds 1 tap cumin seeds 2 tbsp roasted peanuts 2 tbsp dried coconut flakes (or grated coconut) Salt to taste A bunch of chopped coriander For the lemon paste: 1 unwaxed lemon, whole 1 unwaxed lemon, juiced 3/4 tbsp salt Slice the whole lemon into thin slices, eliminating the top and bottom pith and any seeds. Place in a pot with the lemon juice and salt and simmer for about 12 minutes until it becomes translucent. Transfer to a blender and blend to a smooth paste. Transfer to a jar and cover with a drizzle of olive oil, then store in the fridge. The flavour is very intense and salty so a small amount goes a long way. METHOD Wash poha in water until water comes out clear. Place in a bowl and soak with warm water for 2-3 minutes, then strain and set aside. Heat oil and add mustard, curry leaves, green chillies, urad dal and channa dal. Add coconut flakes and roast for a minute. Add turmeric and salt and mix well. Add the preserved lemon paste, poha, peanuts and mix well on a medium flame for 2-3 minutes. Sprinkle with coriander leaves before serving.