Matki Poha Chivda

Preparation :10 mins
Cook :10 mins
Total Time :20 mins
Servings :Makes 4 servings

Ingredients :

For The Poha Chivda
2 cups thin beaten rice (poha)
2 tsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp turmeric powder (haldi)
a pinch of asafoetida (hing)
1/2 tsp powdered sugar
salt to taste

For The Masala Matki
1 cup sprouted matki (moath beans)
2 tsp oil
1/4 cup finely chopped onions
a pinch of asafoetida (hing)
1/4 tsp turmeric powder (haldi)
salt to taste
1/4 cup roasted and coarsely crushed peanuts
2 tbsp finely chopped coriander (dhania)
2 tsp chilli powder
2 tsp lemon juice

Method :

For the poha chivda
For the poha chivdaHeat the oil in a deep non-stick pan and add the mustard seeds.
When the seeds crackle, add the turmeric powder, asafoetida, beaten rice, sugar and salt, mix well and sauté on a medium flame for 2 to 3 minutes, while stirring occasionally.
Divide it into 4 equal portions and keep aside.
For the masala matki
For the masala matkiHeat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 1 minute or till the onions turn translucent.
Add the asafoetida, turmeric powder, sprouted matki, salt and ¼ cup of water and mix well. Cover with a lid and cook on a slow flame for 4 to 5 minutes, while stirring occasionally.
Add the peanuts, coriander and chilli powder, mix well and cook on a medium flame for 1 minute.
Add the lemon juice, switch off the flame and mix well.
Divide it into 4 equal portions and keep aside.
How to serve
How to servePlace a portion of the poha chivda into 4 individual bowls and top with a portion of masala matki.Serve immediately.