Daram Anna Valiary Powa
Ingredients (serves 4 people)
- 2 Ts – rapeseed oil
- 1/2 Ts – fennel seeds
- 1 ts – mustard seeds
- 1 pc – large red onion : finely sliced
- 200gr – thick Poha / yellow dal : steamed and pan-fried
- 1 ts – turmeric powder
- 1 ts – salt
- a handful of green peas
- juice of 1 lemon
- seeds of 1/2 a pomegranate
- 80gr – Sev / semolina vermicelli
- a big bunch of fresh coriander : chopped
Preparation
- Put the oil into a wide-bottomed, lidded frying pan on a medium heat and, when it’s hot, add the fennel and mustard seeds. When the mustard seeds start to pop, add the onion and fry for around 12 minutes, until lightly caramelized.
- Meanwhile, put the poha into a sieve and gently rinse under cold water for a few minutes, until the water runs clear, then drain and set aside.
- Once the onion is caramelized, add the turmeric, salt and peas. Stir well and cook for 2 minutes, then add the drained poha and cover with the lid. Cook for a further 5 minutes. Check the poha is cooked through and not raw, then take it off the heat.
- To finish, squeeze the lemon juice over the poha and check the salt. Pop on to a plate and garnish with the pomegranate seeds, sev and chopped coriander.