SAMAAN
01Rinse poha in a sieve under running water for 10 seconds. Drain and rest 5 minutes so it softens without turning mushy.
02Sprinkle turmeric, sugar and salt over the poha and toss gently with your fingers.
03Heat oil, add rai and sauf. When they crackle, add curry leaves, green chillies and onion. Cook until the onion turns translucent.
04Add the poha and fold gently. Cover and steam on low for 3–4 minutes.
05Turn off the heat, add lemon juice and fold once more.
06Plate, sprinkle Sunder Jeeravan generously, then top with sev, onion, pomegranate and coriander.
SAWAAL JAWAAB
What is jeeravan?
Jeeravan is a tangy, spicy masala from Indore made with dry mango, chilli, cumin, coriander and warm spices. It is sprinkled on poha, sev and snacks.
Why is my poha dry?
It was rinsed too little or cooked uncovered. Rinse until the flakes soften and steam with the lid on.
