Recipe for poha / aval made with red rice poha. Red rice poha is a healthy option for breakfast and a favorite at home. Recipe with step by step pictures.
Poha is one of our favorite breakfasts at home. I sometimes do the dish for an early dinner too. Red rice poha is very healthy and is loaded with fiber. Its so easy to make and can be done in under 20-30 minutes. We love the addition of roasted peanuts and I always add a little bit more as one can never get enough.
Here are other recipes on the site made with aval / poha Aloo Poha Aval Upma
Here are the ingredients / tools you can buy online for making this recipe. Red rice aval Organic turmeric powder Big Peanuts Triply Stainless Steel Saucepan with Lid Lemon Juicer Here is how to do red rice poha recipe. The poha needs to be washed in water and set aside for a few minutes. The poha will absorb the water and become soft. The variety of poha differs from brand to brand. Some are very thick and some are very thin. If the red rice poha is soaked for long, it will become very soggy and turn into a thick porridge like texture.
I have used the Tata Sampann brand red rice poha. For this variety, washing the poha in running water for 10-15 seconds is enough. Just wash the poha and set aside on top of a bowl to drain. It should become soft after about five minutes. If the poha is not soft after five minutes, wash once more. For very thick variety of poha, you may want to soak the poha for a couple of minutes. I usually stick to a brand that works well and try not to change it as it will make things in the kitchen running smooth.
The soaked poha is ready. Set aside.
Heat peanut oil in a pan. If you do not have peanut oil, any vegetable oil can be used for making this red rice poha recipe. When the oil is hot, add in the peanuts and roast on a low flame for 2-3 minutes. Remove the peanuts and set aside on a plate to cool. I like to add the roasted peanuts at last just before serving so it adds a nice crunch to the dish.
In the same oil, add in the mustard seeds, cumin seeds, finely minced ginger and finely chopped curry leaves. Let the mustard seeds crackle. The one thing I do wherever possible is to chop the curry leaves as fine as possible so everyone at the table eats it and doesn’t get discarded. Curry leaves are very rich in fiber and very good for health. By finely chopping it, no one even realizes it and its my way of sneaking healthy ingredients into the dishes I cook for my family. Add in the finely chopped onions, chopped green chillies and the salt. Sauté onions until the onions are soft.
Once the onions are soft, add in the turmeric powder, red chilli powder and asafoetida. Saute for a minute on low flame so the spices are well roasted in oil.
Add in the finely chopped potatoes and peas. I like to finely chop the potatoes while making red rice poha as it cooks evenly, cooks faster and roasts better.
Add in a teaspoon of sugar too to balance out the flavour. Sugar is optional. If you do not want to add sugar, its ok. Close the pan with a lid and cook covered on a low flame for about 5-6 minutes. If you have added little bigger chopped pieces of potatoes while making red rice poha, it can take longer time to cook. Sprinkle little water if you think the bottom of the pan is starting to scorch.
Once the potatoes are soft, add in the drained poha and peanuts. Add in the lemon juice and coriander leaves.
Mix well. Cover the pan with the lid and cook for a minute to heat up the poha. Immediately switch off the flame. Mix well and serve hot.
Red rice poha is one of my all time happy breakfasts that I do at-least once a week. I make it sometimes for dinner too! Its my kind of breakfast for dinner recipes. Do try the red rice poha at home and enjoy!
MAIN INGREDIENTS FOR MAKING RED RICE POHA
- 2 cups red rice poha / aval
- 3 tablespoon peanut oil
- 1/4 cup peanuts
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 2 tablespoon finely minced ginger
- 2 sprigs finely chopped curry leaves
- 1/2 cup finely chopped onions
- 1 teaspoon salt
- 1 teaspoon turmeric powder
- 1/2 teaspoon red chilli powder
- 1/4 teaspoon asafoetida
- 4 green chillies, finely chopped
- 1 cup chopped potatoes
- 1/2 cup fresh (or) frozen green peas
- 1 teaspoon sugar
- Juice of 1 Lemon
- 3 sprigs coriander leaves, finely chopped
Wash the poha in water and set aside on top of a bowl to drain. It should become soft after about five minutes.
Heat peanut oil in a pan. When the oil is hot, add in the peanuts and roast on a low flame for 2-3 minutes. Remove the peanuts and set aside on a plate to cool.
In the same oil, add in the mustard seeds, cumin seeds, finely minced ginger and finely chopped curry leaves. Let the mustard seeds crackle. Add in the finely chopped onions, chopped green chillies and the salt. Sauté onions until the onions are soft. Once the onions are soft, add in the turmeric powder, red chilli powder and asafoetida. Sauté for a minute on low flame so the spices are well roasted in oil.
Add in the finely chopped potatoes and peas. I like to finely chop the potatoes while making red rice poha as it cooks evenly, cooks faster and roasts better. Add in a teaspoon of sugar too to balance out the flavour. Close the pan with a lid and cook covered on a low flame for about 5-6 minutes. Sprinkle little water if you think the bottom of the pan is starting to scorch.
Once the potatoes are soft, add in the drained poha and peanuts. Add in the lemon juice and coriander leaves.
Mix well. Cover the pan with the lid and cook for a minute to heat up the poha. Immediately switch off the flame. Mix well and serve hot.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 15m
MAIN INGREDIENTS FOR MAKING RED RICE POHA
- 2 cups red rice poha / aval
- 3 tablespoon peanut oil
- 1/4 cup peanuts
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 2 tablespoon finely minced ginger
- 2 sprigs finely chopped curry leaves
- 1/2 cup finely chopped onions
- 1 teaspoon salt
- 1 teaspoon turmeric powder
- 1/2 teaspoon red chilli powder
- 1/4 teaspoon asafoetida
- 4 green chillies, finely chopped
- 1 cup chopped potatoes
- 1/2 cup fresh (or) frozen green peas
- 1 teaspoon sugar
- Juice of 1 Lemon
- 3 sprigs coriander leaves, finely chopped
Wash the poha in water and set aside on top of a bowl to drain. It should become soft after about five minutes.
Heat peanut oil in a pan. When the oil is hot, add in the peanuts and roast on a low flame for 2-3 minutes. Remove the peanuts and set aside on a plate to cool.
In the same oil, add in the mustard seeds, cumin seeds, finely minced ginger and finely chopped curry leaves. Let the mustard seeds crackle. Add in the finely chopped onions, chopped green chillies and the salt. Sauté onions until the onions are soft. Once the onions are soft, add in the turmeric powder, red chilli powder and asafoetida. Sauté for a minute on low flame so the spices are well roasted in oil.
Add in the finely chopped potatoes and peas. I like to finely chop the potatoes while making red rice poha as it cooks evenly, cooks faster and roasts better. Add in a teaspoon of sugar too to balance out the flavour. Close the pan with a lid and cook covered on a low flame for about 5-6 minutes. Sprinkle little water if you think the bottom of the pan is starting to scorch.
Once the potatoes are soft, add in the drained poha and peanuts. Add in the lemon juice and coriander leaves.
Mix well. Cover the pan with the lid and cook for a minute to heat up the poha. Immediately switch off the flame. Mix well and serve hot.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 15m
Find it online : https://www.kannammacooks.com/red-rice-poha-recipe/
Recipe for dal fry with garlic. Creamy and delicious dal flavored with a garlic tempering. Recipe for step by step pictures and video.
Here are some tools and ingredients you can buy online for making this recipe Anodised Kadai 3 liter pressure cooker Turmeric Powder
Here is the recipe video of how to make dal fry, restaurant style.
Recipe for Restaurant Style Dal Fry With Garlic Add a little water (1/2 cup) to a pressure cooker. Take a bowl and place it in the cooker. Add in half cup of washed toor dal to the bowl. Add in 1.5 cups water, little oil and turmeric powder. Cover and cook on medium flame for 10-12 minutes. About 5 whistles. After the said time, remove the cooker from heat and let the pressure of the cooker settle on its own.
After the pressure settles, open the cooker and mash the dal. Set aside.
Heat oil in a pan and add in the chopped garlic, ginger and finely chopped curry leaves. Sauté for a few seconds.
Add in the onions and the salt. Sauté for a few minutes till the onions are soft.
Add in the tomatoes and the chopped green chillies. Add in the spice powders and the sugar. The sugar nicely rounds out the flavour of the dal. You can omit the sugar if you do not want to.
Cover the pan with a lid and cook on a medium flame for about 3-4 minutes until the tomatoes are mushy.
Add in the cooked and mashed dal. Mix well to combine.
Add in little water to adjust the consistency of the dal. Let it come to a simmer. Add in the chopped coriander leaves and mix well to combine.
Tempering the dal Heat ghee in a small pan and add in the chopped garlic. Keep the flame on low and roast till the garlic is well roasted and lightly golden.
Add in the cumin seeds and roast for a few seconds. Switch off the flame and add in the red chilli powder and asafoetida. Mix well and let the spices bloom in oil. Add it immediately to the dal.
Serve the dal with roti or rice.
Cooking the dal
1/2 cup toor dal, washed 1.5 cups water 1/4 teaspoon turmeric powder 1/4 teaspoon peanut oil
For making the dal fry
2 teaspoon peanut oil 2 teaspoon garlic, finely chopped 1 teaspoon ginger, finely chopped 2 sprigs curry leaves, finely chopped 1/2 cup onions, finely chopped 1 teaspoon salt 1/2 cup tomatoes, finely chopped 2 green chillies, finely chopped 1/2 teaspoon red chilli powder 1/4 teaspoon turmeric powder 1.5 teaspoon coriander powder 1/4 teaspoon sugar 1/2 cup water 2 tablespoon coriander leaves, finely chopped
Tempering the dal
2 teaspoon ghee 2 teaspoon garlic, finely chopped 1/2 teaspoon cumin seeds 1/4 teaspoon red chilli powder 1/4 teaspoon asafoetida
Add a little water (1/2 cup) to a pressure cooker. Take a bowl and place it in the cooker. Add in half cup of washed toor dal to the bowl. Add in 1.5 cups water, little oil and turmeric powder. Cover and cook on medium flame for 10-12 minutes. About 5 whistles. After the said time, remove the cooker from heat and let the pressure of the cooker settle on its own. After the pressure settles, open the cooker and mash the dal. Set aside.
Heat oil in a pan and add in the chopped garlic, ginger and finely chopped curry leaves. Sauté for a few seconds. Add in the onions and the salt. Sauté for a few minutes till the onions are soft. Add in the tomatoes and the chopped green chillies. Add in the spice powders and the sugar. The sugar nicely rounds out the flavour of the dal. You can omit the sugar if you do not want to.
Cover the pan with a lid and cook on a medium flame for about 3-4 minutes until the tomatoes are mushy. Add in the cooked and mashed dal. Mix well to combine. Add in little water to adjust the consistency of the dal. Let it come to a simmer. Add in the chopped coriander leaves and mix well to combine.
Tempering the dal Heat ghee in a small pan and add in the chopped garlic. Keep the flame on low and roast till the garlic is well roasted and lightly golden. Add in the cumin seeds and roast for a few seconds. Switch off the flame and add in the red chilli powder and asafoetida. Mix well and let the spices bloom in oil. Add it immediately to the dal.
Serve the dal with roti or rice.
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 20m
