Poha, made by roasting flattened rice with mustard seeds, turmeric and onion and finishing with peanuts and lemon juice, is the light and quickly prepared breakfast delight of Indian cuisine. It's served warm.
Rinse the cracked wheat (bulgur) briefly in a strainer and let it sit for a few minutes until softened; drain any excess water.
Caution: mustard seeds may splatter. Heat the vegetable oil and add the mustard seeds; once they start popping, add the onion and green pepper and sauté until softened.
Sprinkle turmeric and salt, add the drained cracked wheat to the pan, and stir gently over low heat until well blended with the spices.
Sprinkle peanuts on top and drizzle with lemon juice; serve while warm.
Important: Soak the cracked rice in water only briefly, then drain; if soaked too long it turns into a mushy texture. Allergen: contains peanut (nuts). Note: Mustard seeds can pop and splatter in the pan, so cover the pan briefly while they do.
If you add the turmeric while the oil is still warm and stir it in right away, you achieve an even color distribution across every grain of rice. Freshly squeezed lemon juice at serving time is the trick to preserving the recipe's slightly tangy character.
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