This a classic breakfast dish of the GSB’s or Konkana’s. It is a very simple & delicious breakfast dish. Once you have a look at the ingredients you will agree that the days when you don’t have a breakfast idea, you can give this a try as you would have all these in your pantry for sure.
Mum in town, I love these simple breakfasts she puts together. K & I are usually the paratha or omelette, corn flakes or muesli asked her to make this for breakfast today. You can prepare the phova chutney in another way, using slightly different ingredients, without the onion & sambhar powder. That recipe will be up soon as well.
Poha/beaten rice is called Phova in konkani. I really don’t know how & why the name usli is used. Asked mum.. she just shrugged, she said “From all the dishes that come to my mind when I think of the word usli, all I gather is something tossed with a tempering of mustard seeds, green chilli’s and curry leaves, then garnished with grated coconut, again ask someone else to confirm” she said. Till I find someone to give me the history behind the name, let us stick to this one.
I had put up a status the Keli Paan Facebook page, asking fans for new recipe’s they look forward to see on the blog. Anu Mehta Kapoor asked for new healthy breakfast ideas & since mum made this, it seemed perfect for her request. I hope you enjoy this recipe Anu. :)
Ingredients: (Serves 2-3) Preparation Time: 20 mins
Thick/ Thin beaten rice or Poha – 1.5 cups, I used thick poha
Coconut – 1/2 of a medium-sized coconut grated, keep 2 tbsp aside for the dal
Mung dal – 1 cup, washed & drained
Onion – 1 small-sized, finely chopped
Mustard – 1/2 tsp + 1/2 tsp
Sambhar powder – 1- 1.5 tbsp
Sugar – 1.5 – 2 tbsp or you can use powdered jaggery
Green chilli’s – 4, slit
Ginger – 1 inch piece, finely chopped
Curry leaves – 2 sprigs or about 12 leaves
Oil – 1+1.5 tbsp
Salt to taste
Method:
Muga daali usli:
Heat 1 tbsp oil in a kadai, maintain heat at medium. When the oil heats up add the mustard seeds, let it sizzle. Now add about 5-6, curry leaves & green chilli’s along with the chopped ginger; sauté them for a couple of minutes. Add 2 cups water, salt to taste. Once the water begins to bubble, add the washed mung dal, close the kadai with a lid, simmer & cook. Once the dal cooks and all the water has evaporated, check the seasoning & adjust. Garnish with 2 tbsp of grated coconut.
Phova Chutney:
Meanwhile, when then dal is getting ready, in a large bowl, mix together the grated coconut, chopped onion, sugar, sambhar powder along with some salt to taste. Once the onion begins to sweat a little add the poha little by little & mix well. In a tempering vessel heat up 1.5 tbsp of oil, once hot add 1/2 tsp of mustard seeds & let it sizzle. Turn the heat off, add the curry leaves & mix. Transfer this tempering over the poha.
Serving Suggestions:
Serve the poha with a portion of the mung dal on the side. Mix the dal with the poha & enjoy.
