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-Thick poha (flattened rice) -Water -Oil -Asafoetida (hing) -Dried red chilies -Mustard seeds -Urad dal -Curry leaves -Finely chopped ginger -Green chilies -Finely chopped carrots
Credits: chefkunal/Instagram
Place the thick poha in a bowl and add tap water. Gently rinse to remove any impurities, then drain the water. Repeat this process with fresh water and set the poha aside to soften.
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In a pan, heat some oil over medium heat.
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Once the oil is hot, add a pinch of asafoetida and a few dried red chillies to the pan.
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When the red chillies start to release their aroma, add mustard seeds. Allow them to crackle.
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Add urad dal and a handful of curry leaves to the pan. Stir gently for a few seconds.
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Add finely chopped ginger and green chillies to the mixture, stirring lightly without browning the ingredients.
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Finally, add finely chopped carrots to the pan, stirring gently to combine everything. Once well mixed, remove from heat and serve the mixture over the softened poha, followed by a generous dollop of curd.
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Enjoy your poha curd rice!
Credits: chefkunal/Instagram