RAG Demo

Tag: Vegan

  • Sai Bhaji

    Sai bhaji, meaning green vegetables, is a nourishing Sindhi dish of spinach, chana dal and vegetables cooked together and mashed into a thick, rustic stew. It is a weekday staple in Sindhi homes, loved for its simplicity and comforting flavour. Many families make it once a week and pair it with rice.

    Spinach is the base, with dill, sorrel or fenugreek leaves added for extra flavour, along with chana dal, brinjal, potato, tomato and onion. Everything cooks together until soft and is then lightly mashed, giving a creamy texture with some bite from the lentils. A tempering of garlic and red chilli adds depth.

    Sai bhaji is served with plain or jeera rice and aloo tuk, or with chapati. Its rich green colour and healthy ingredients make it a favourite for anyone wanting a hearty, simple meal. It also freezes well, and many families make extra to eat over a couple of days. Reheat it gently with water.

    At a glance

    RegionSindhi
    CuisineSindhi
    DietVegan
    CourseMain course
    Prep time20 minutes
    Cook time30 minutes
    Total time50 minutes
    Serves4
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientsspinach / chana dal / dill / tomato

    Ingredients

    For the bhaji

    • 1/3 cup chana dal, soaked 30 minutes
    • 500 g spinach, washed and chopped
    • 1/2 cup dill leaves, chopped
    • 1 small brinjal, cubed
    • 1 potato, cubed
    • 1 onion, chopped
    • 2 tomatoes, chopped
    • 1 inch ginger, chopped
    • 2 green chillies
    • 1/2 tsp turmeric
    • 1 tsp coriander powder
    • 1 tsp salt
    • 1 cup water

    For the tempering

    • 2 tbsp oil or ghee
    • 1 tsp cumin seeds
    • 6 garlic cloves, chopped
    • 1 dried red chilli
    • 1/2 tsp red chilli powder

    Method

    1. Put the soaked chana dal, spinach, dill, brinjal, potato, onion, tomatoes, ginger and green chillies in a pressure cooker.
    2. Add turmeric, coriander powder, salt and water and stir.
    3. Pressure cook for 3-4 whistles on medium heat. Let the pressure release naturally.
    4. Mash everything lightly with a wooden masher or the back of a ladle, keeping some texture.
    5. Simmer the bhaji on low for 5 minutes, stirring, until thick.
    6. For the tempering, heat oil, add cumin, garlic and red chilli and cook until the garlic turns golden. Add chilli powder and pour over the bhaji.

    Tips

    • Do not puree the bhaji; a slightly coarse texture is traditional.
    • Add sorrel (khatta palak) for a tangy flavour if available.
    • Use ghee for tempering for a richer taste.

    Serve with

    Plain or jeera rice and aloo tuk.

  • Sindhi Kadhi

    Sindhi kadhi is completely different from the yoghurt-based kadhis of Gujarat, Rajasthan and Punjab. It uses no curd at all; instead, gram flour is roasted in oil until deep golden and simmered with tomatoes, tamarind and an assortment of vegetables. It is the traditional Sunday lunch in Sindhi homes, eaten with rice and fried potatoes.

    The gravy is thin, tangy and gently spiced, with a nutty depth from the roasted besan and a sharp sourness from tamarind and tomato. The vegetables, typically drumsticks, okra, potatoes, carrots, cluster beans and sometimes colocasia, give it substance and texture. Each vegetable adds its own flavour. Nothing is wasted in the pot.

    Sindhi kadhi chawal is served with aloo tuk, double-fried smashed potatoes, and papad. The kadhi is light enough to have generous servings and is especially popular in summer. Leftovers taste better the next day. Many Sindhi families also add a few pieces of fried colocasia (arbi) to the kadhi for extra flavour and texture.

    At a glance

    RegionSindhi
    CuisineSindhi
    DietVegan
    CourseMain course
    Prep time20 minutes
    Cook time40 minutes
    Total time60 minutes
    Serves4
    Spice levelMedium
    DifficultyMedium
    Gluten-freeYes
    Key ingredientsbesan / tomato / drumstick / tamarind

    Ingredients

    • 1/3 cup (35 g) besan
    • 3 tbsp oil
    • 1 tsp cumin seeds
    • 1/2 tsp fenugreek seeds
    • 1/4 tsp asafoetida
    • 10 curry leaves
    • 2 green chillies, slit
    • 1 tsp grated ginger
    • 3 tomatoes, pureed
    • 5 cups water
    • 1/2 tsp turmeric
    • 1 tsp red chilli powder
    • 1 1/2 tsp salt
    • 1 drumstick, cut into 3 inch pieces
    • 6 okra (bhindi), trimmed and halved
    • 1 potato, cubed
    • 1 carrot, cut into batons
    • 8-10 cluster beans (gavar), cut in half
    • 2 tbsp tamarind pulp
    • 2 tbsp chopped coriander

    Method

    1. Heat oil in a heavy pot on medium. Add cumin, fenugreek seeds, asafoetida, curry leaves and green chillies and cook for 20 seconds.
    2. Add the besan and roast on low heat, stirring continuously, for 6-8 minutes until it turns golden brown and smells nutty.
    3. Add ginger, then the tomato puree, and cook for 3-4 minutes, stirring to avoid lumps.
    4. Gradually add the water, whisking to keep it smooth. Add turmeric, chilli powder and salt.
    5. Bring to a boil, then add the drumstick, potato, carrot and cluster beans. Simmer on medium-low for 15 minutes.
    6. Lightly fry the okra in a little oil for 3-4 minutes so it does not turn slimy, and add it to the kadhi.
    7. Add tamarind pulp and simmer for 8-10 minutes until all vegetables are tender. Garnish with coriander.

    Tips

    • Roasting the besan well is crucial; underdone besan tastes raw.
    • Fry the okra separately to keep it from making the kadhi slimy.
    • Adjust the sourness with more tamarind or a squeeze of lemon.

    Serve with

    Steamed rice, aloo tuk and papad.

  • Kothimbir Vadi

    Kothimbir vadi is a Maharashtrian snack made with a generous amount of fresh coriander, bound with gram flour and spices into a thick dough, steamed into a log, cut into squares and fried. It is made especially in winter, when big bunches of coriander are cheap in the markets. Puneri households often serve it as part of a festive meal or with tea on a rainy afternoon.

    The finished vadi is crisp and golden on the outside and soft, herby and slightly crumbly inside, with crunch from sesame seeds and a hint of sweetness from sugar. It is fragrant with coriander, cumin and green chilli, and the steaming step keeps it from absorbing too much oil. Each piece is crisp and fresh.

    Steamed logs can be refrigerated for two days and fried as needed. Some families skip frying altogether and simply temper the steamed pieces with mustard seeds and sesame for a lighter version. It is also a good way to use up an oversized bunch of coriander before it wilts, and the steamed log freezes well for up to a month.

    At a glance

    RegionMaharashtra
    CuisineMaharashtrian
    DietVegan
    CourseSnack
    Prep time20 minutes
    Cook time35 minutes
    Total time55 minutes
    Serves4
    Spice levelMedium
    DifficultyMedium
    Gluten-freeYes
    Key ingredientscoriander / besan / sesame seeds / green chilli

    Ingredients

    • 2 packed cups finely chopped coriander (leaves and tender stems)
    • 1 cup (100 g) besan
    • 2 tbsp rice flour
    • 1 tbsp ginger-green chilli-garlic paste
    • 1/2 tsp turmeric
    • 1 tsp red chilli powder
    • 1 tsp coriander-cumin powder
    • 1 tbsp white sesame seeds
    • 1 tsp sugar
    • 1 tsp salt
    • 1 tbsp lemon juice
    • 2 tbsp hot oil
    • About 1/4 cup water
    • Oil for shallow frying

    Method

    1. Wash the coriander, drain and pat completely dry before chopping fine.
    2. Mix the coriander with besan, rice flour, the paste, spices, sesame, sugar, salt and lemon juice. Pour the hot oil over and mix.
    3. Add water a little at a time to make a thick, firm dough that holds together. Do not make it sticky.
    4. Shape into two logs about 2 inches thick, or press into a greased tin about 1 inch deep.
    5. Steam in a steamer on medium-high for 15-20 minutes until a knife inserted comes out clean.
    6. Cool the logs completely, at least 30 minutes, then cut into 1/2 inch thick slices.
    7. Heat oil 1/4 inch deep in a pan on medium. Shallow fry the slices for 2-3 minutes on each side until crisp and golden brown. Drain on paper.

    Tips

    • Cool the steamed logs fully before slicing or they will crumble.
    • Wet coriander makes the dough soggy; dry the leaves well.
    • For extra crunch, dip slices in a mix of rice flour and sesame before frying.

    Serve with

    Green chutney or tomato ketchup with masala chai.

  • Tarri Poha

    Tarri poha is Nagpur's own breakfast, sold from carts outside railway stations, colleges and offices from dawn. Plain, lightly spiced poha is topped with tarri, a thin, fiery gravy of black chana floating with red oil. The combination of soft, mild poha and spicy chana curry is unique to Vidarbha.

    The poha is cooked simply with onions, turmeric and mustard seeds and kept soft and slightly sweet. The tarri is sharp, garlicky and spicy, with a thick red oil layer from slow-cooked onion and dry coconut masala. Raw onion, fine sev, coriander and a squeeze of lemon on top add crunch and freshness.

    It is eaten for breakfast or as an evening snack, with a cup of hot tea. At home, the chana tarri can be made the night before and reheated in the morning. Stalls near Nagpur railway station and Sitabuldi are known for it, and a plate costs very little, making it a filling and cheap start to the day.

    At a glance

    RegionMaharashtra
    CuisineVidarbha
    DietVegan
    CourseStreet food
    Prep time20 minutes
    Cook time40 minutes
    Total time60 minutes
    Serves4
    Spice levelHot
    DifficultyMedium
    Gluten-freeYes
    Key ingredientspoha / black chana / onion / dry coconut

    Ingredients

    For the chana tarri

    • 1 cup black chana, soaked overnight
    • 1 tsp salt
    • 1/2 cup oil
    • 2 onions, sliced
    • 1/4 cup dry coconut, grated
    • 8 garlic cloves
    • 1 inch ginger
    • 1 tsp cumin seeds
    • 1 tbsp coriander seeds
    • 2 tsp red chilli powder
    • 1 tsp garam masala
    • 1/2 tsp turmeric
    • 4 cups hot water

    For the poha

    • 3 cups thick poha
    • 2 tbsp oil
    • 1 tsp mustard seeds
    • 8 curry leaves
    • 2 green chillies, chopped
    • 1 onion, chopped
    • 1/2 tsp turmeric
    • 1 tsp sugar
    • 3/4 tsp salt

    To serve

    • 1 onion, finely chopped
    • 1 cup fine sev
    • 1/4 cup chopped coriander
    • Lemon wedges

    Method

    1. Pressure cook the soaked chana with salt and 3 cups water for 5-6 whistles until soft.
    2. Heat 1 tbsp oil and fry the sliced onions until dark brown, about 10 minutes. Add coconut, garlic, ginger, cumin and coriander seeds and roast for 3 minutes. Grind to a paste with a little water.
    3. Heat the remaining oil in a pot on medium. Add the paste and fry for 6-8 minutes until oil separates.
    4. Add turmeric, red chilli powder and garam masala and stir for 30 seconds. Add the chana with its water and 4 cups hot water.
    5. Bring to a boil and simmer for 15 minutes until a thick layer of red oil collects on top. The gravy should be thin and soupy.
    6. For the poha, rinse in a colander, drain and toss with sugar and salt. Heat oil, crackle mustard seeds, add curry leaves, chillies and onion and cook until soft. Add turmeric and the poha, toss, cover and cook on low for 2 minutes.
    7. To serve, place poha in a bowl, pour tarri generously over it with some chana, and top with raw onion, sev, coriander and a lemon wedge.

    Tips

    • The tarri should be thin and oily, not thick like chole.
    • Skim the red oil from the top and drizzle it over the poha for the classic look.
    • Add sev only when serving so it stays crunchy.

    Serve with

    Hot tea and an extra lemon wedge.

  • Maharashtrian Amti

    Amti is the everyday dal of Maharashtra, distinguished from plain varan by its sweet, sour and spicy balance. Toor dal is cooked soft, then simmered with goda masala, tamarind or kokum and a little jaggery. It is the dal that fills Maharashtrian thalis, eaten with rice, chapati or bhakri. It is a daily essential.

    The flavour is tangy and gently sweet, with warmth from goda masala and red chilli, and aroma from a tempering of mustard seeds, cumin, curry leaves and asafoetida. Grated coconut and coriander are often added at the end. The consistency is thinner than North Indian dals, perfect for mixing into rice.

    Variations are endless: katachi amti uses the drained water from puran poli dal, while Kolhapuri versions add more chilli. Each household has its own preferred proportions of sweet and sour. Konkani homes add coconut and kokum, while Desh homes rely on goda masala and tamarind, and every cook believes theirs is the correct one.

    At a glance

    RegionMaharashtra
    CuisineMaharashtrian
    DietVegan
    CourseMain course
    Prep time10 minutes
    Cook time25 minutes
    Total time35 minutes
    Serves4
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientstoor dal / tamarind / jaggery / goda masala

    Ingredients

    For the dal

    • 3/4 cup toor dal, washed
    • 2 1/2 cups water
    • 1/4 tsp turmeric

    For the amti

    • 2 tbsp oil
    • 1 tsp mustard seeds
    • 1/2 tsp cumin seeds
    • A pinch of asafoetida
    • 10 curry leaves
    • 2 green chillies, slit
    • 1 tsp red chilli powder
    • 1 1/2 tsp goda masala
    • 1 tbsp tamarind pulp
    • 1 1/2 tbsp grated jaggery
    • 1 tsp salt
    • 1 cup water
    • 2 tbsp grated fresh coconut
    • 2 tbsp chopped coriander

    Method

    1. Pressure cook the toor dal with water and turmeric for 3-4 whistles until completely soft. Whisk until smooth.
    2. Heat oil in a pan on medium. Crackle mustard seeds, add cumin, asafoetida, curry leaves and green chillies and cook for 20 seconds.
    3. Add red chilli powder and goda masala and stir for 10 seconds without burning.
    4. Pour in the whisked dal and the water. Add tamarind pulp, jaggery and salt.
    5. Bring to a boil and simmer for 8-10 minutes, stirring occasionally, until the flavours meld and it reaches a pourable consistency.
    6. Add coconut and coriander and simmer for 1 minute more. Taste and adjust sweet-sour balance.

    Tips

    • Goda masala is essential; garam masala gives a different, more North Indian flavour.
    • Kokum can replace tamarind; add 3-4 petals and remove before serving.
    • The amti thickens on standing; thin with hot water when reheating.

    Serve with

    Steamed rice with ghee, papad and a dry vegetable.

  • Sol Kadhi

    Sol kadhi is the signature drink of the Konkan coast, served at the end of a Malvani or Goan meal to cool the palate after spicy fish curries. It combines thin coconut milk with an extract of kokum, the dried rind of a coastal fruit, which turns the mixture a pretty pale pink. It is never cooked, so it keeps the fresh flavour of coconut.

    The taste is gently tart, creamy and savoury, with a sharp note from raw garlic and green chilli and freshness from coriander. Kokum is believed to aid digestion and cool the body, which is why coastal families drink it in summer and after heavy meals. The colour comes entirely from kokum.

    In Malvan and Ratnagiri restaurants it is served in glasses alongside the thali or poured over steamed rice. It keeps for a day in the refrigerator, though the coconut milk may separate; stir before serving. Some versions temper it with cumin and curry leaves, though the raw version is most common in Malvan.

    At a glance

    RegionMaharashtra
    CuisineMalvani
    DietVegan
    CourseBeverage
    Prep time20 minutes
    Cook time0 minutes
    Total time20 minutes
    Serves4
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientscoconut / kokum / garlic / green chilli

    Ingredients

    • 10-12 dried kokum petals
    • 1 cup warm water for soaking kokum
    • 2 cups freshly grated coconut
    • 2 cups warm water for coconut milk
    • 2 garlic cloves
    • 1 green chilli
    • 3/4 tsp salt
    • 1/2 tsp sugar (optional)
    • 1 tbsp finely chopped coriander

    Method

    1. Soak the kokum petals in 1 cup warm water for 30 minutes. Squeeze them well in the water to release colour and sourness, then strain and discard the petals.
    2. Grind the coconut with garlic, green chilli and 1 cup warm water to a fine paste.
    3. Strain through a muslin cloth or fine sieve, squeezing hard to extract the first coconut milk.
    4. Return the coconut residue to the blender with the remaining 1 cup warm water, blend again and squeeze out a second, thinner extract. Combine both.
    5. Stir the kokum extract into the coconut milk gradually; it will turn pale pink. Add salt and sugar and taste for a balance of sour and creamy.
    6. Garnish with coriander and chill for 30 minutes. Stir before pouring into glasses.

    Tips

    • Do not heat sol kadhi; boiling makes the coconut milk split and lose its fresh taste.
    • Kokum agal (concentrate) works in a pinch: use about 2 tbsp and adjust to taste.
    • Canned coconut milk diluted with water can substitute, but fresh coconut gives far better flavour.

    Serve with

    Steamed rice and a Malvani fish thali, or as a digestive after the meal.

  • Zunka Bhakri

    Zunka bhakri is the food of Maharashtra's farmers and labourers, and the pairing is so deeply associated with rural life that the state government once ran a subsidised zunka bhakar kendra scheme. Zunka, also called pithla when made wetter, is gram flour cooked with onion, garlic and chilli until dry and crumbly. Bhakri is an unleavened flatbread of jowar or bajra patted by hand.

    The zunka is savoury, garlicky and pleasantly coarse, with toasted bits stuck to the pan that everyone fights over. The bhakri is thick, slightly smoky and wholesome, with a puffed, papery top layer. Together with raw onion, a green chilli and a dab of thecha, it makes a complete, sustaining meal.

    Zunka takes about fifteen minutes and needs only pantry staples, so it is a common quick lunch. Making bhakri by hand takes practice, since jowar has no gluten and cracks easily, but a few attempts are usually enough. Pithla bhakri is also a popular trekking meal at forts around Pune, sold by villagers at the top.

    At a glance

    RegionMaharashtra
    CuisineMaharashtrian
    DietVegan
    CourseMain course
    Prep time15 minutes
    Cook time35 minutes
    Total time50 minutes
    Serves3
    Spice levelHot
    DifficultyMedium
    Gluten-freeYes
    Key ingredientsbesan / onion / jowar flour / garlic

    Ingredients

    For the zunka

    • 1 cup (100 g) besan
    • 3 tbsp oil
    • 1 tsp mustard seeds
    • 1/2 tsp cumin seeds
    • A pinch of asafoetida
    • 8 curry leaves
    • 8 garlic cloves, crushed
    • 3 green chillies, chopped
    • 2 medium onions, finely chopped
    • 1/2 tsp turmeric
    • 1 tsp red chilli powder
    • 3/4 tsp salt
    • About 1/2 cup water
    • 2 tbsp chopped coriander

    For the jowar bhakri

    • 2 cups (240 g) jowar flour
    • 1/4 tsp salt
    • About 1 cup hot water
    • Extra jowar flour for patting

    Method

    1. For the bhakri, mix jowar flour and salt, add hot water and mix with a spoon. When cool enough to touch, knead hard with the heel of your palm for 4-5 minutes into a smooth, crack-free dough. Knead each portion again just before shaping.
    2. Take an orange-sized ball, place it on a floured board and pat with your palm, rotating it, into a 7-inch round. Lift onto a hot tawa on medium-high, top side down.
    3. Brush the upper surface with water. When the water dries, after about 1 minute, flip. Cook for 1 minute more, then hold it directly over a flame or press with a cloth so it puffs. Keep warm in a cloth.
    4. For the zunka, heat oil in a kadhai on medium. Crackle mustard seeds, add cumin, asafoetida, curry leaves, garlic and chillies and cook for 1 minute until the garlic turns golden.
    5. Add onions and cook for 4-5 minutes until soft and lightly coloured. Add turmeric, chilli powder and salt.
    6. Lower the heat and sprinkle in the besan, stirring constantly. Roast for 3-4 minutes until it smells nutty and coats the onions.
    7. Sprinkle water a little at a time, stirring and breaking up lumps, until the besan is moist and crumbly. Cover and cook on low for 5-6 minutes, stirring twice, until it is cooked and slightly crisp at the bottom. Garnish with coriander.

    Tips

    • Fresh jowar flour binds better; old flour cracks while patting.
    • Let the zunka catch slightly at the bottom; those crisp bits are the best part.
    • For pithla, use more water so it cooks into a soft, spoonable consistency.

    Serve with

    Raw onion, green chilli thecha and a glass of buttermilk.

  • Bharli Vangi

    Bharli vangi, literally stuffed brinjal, is a Maharashtrian classic made for weddings, festivals and Sunday lunches. Small round purple or green-striped brinjals are slit and filled with a nutty, sweet-sour masala of roasted peanuts, sesame, dry coconut, jaggery, tamarind and goda masala, then cooked slowly in oil until they collapse.

    Goda masala, the dark, aromatic spice blend of Maharashtra with stone flower and dagad phool, is what gives the dish its character. The brinjals turn creamy inside, while the stuffing that falls out thickens the small amount of gravy into a rich coating. The balance of sweet jaggery, sour tamarind and chilli is typical of Desh cooking around Pune and Satara.

    It is served with jowar or bajra bhakri, or with chapati and varan bhaat in a festive meal. In Vidarbha and Khandesh, a spicier version with more chilli and garlic is common. Leftovers taste even better the next day, once the brinjals have soaked up all the masala, so many cooks make it a few hours ahead.

    At a glance

    RegionMaharashtra
    CuisineMaharashtrian
    DietVegan
    CourseMain course
    Prep time25 minutes
    Cook time30 minutes
    Total time55 minutes
    Serves4
    Spice levelMedium
    DifficultyMedium
    Gluten-freeYes
    Key ingredientssmall brinjal / peanuts / sesame seeds / goda masala

    Ingredients

    For the stuffing

    • 1/4 cup roasted peanuts
    • 2 tbsp sesame seeds
    • 1/4 cup dry coconut, grated
    • 1 tbsp coriander seeds
    • 1 tsp cumin seeds
    • 6 garlic cloves
    • 2 tbsp goda masala
    • 1 1/2 tsp red chilli powder
    • 1/4 tsp turmeric
    • 1 tbsp grated jaggery
    • 1 tsp tamarind paste
    • 1 tsp salt
    • 2 tbsp chopped coriander

    For cooking

    • 8-10 small round brinjals (about 400 g)
    • 3 tbsp oil
    • 1 tsp mustard seeds
    • A pinch of asafoetida
    • 8 curry leaves
    • 1 small onion, finely chopped (optional)
    • 3/4 cup hot water

    Method

    1. Dry roast the sesame seeds on low heat for 1-2 minutes until they pop and turn golden. Remove, then roast the coconut for 2-3 minutes until light brown, and the coriander and cumin seeds for 1 minute.
    2. Grind the peanuts, sesame, coconut, coriander, cumin and garlic to a coarse powder. Mix with goda masala, chilli powder, turmeric, jaggery, tamarind, salt and coriander, adding 1-2 tbsp water to make a moist, crumbly paste.
    3. Wash the brinjals, keep the stems and make two deep cuts in a cross from the bottom, stopping just short of the stem. Soak in salted water for 10 minutes and drain.
    4. Stuff each brinjal generously with the masala, pressing it into the cuts. Reserve the leftover masala.
    5. Heat oil in a wide heavy pan on medium. Crackle mustard seeds, add asafoetida, curry leaves and onion and cook for 3 minutes until soft.
    6. Arrange the brinjals in one layer and fry for 4-5 minutes, turning gently, until the skins are glossy and slightly wrinkled.
    7. Mix the leftover masala with the hot water and pour around the brinjals. Cover and cook on low for 15-18 minutes, turning once halfway, until a knife slides through easily and the gravy thickens and leaves oil at the edges.

    Tips

    • Choose small, tender brinjals that feel light and have shiny skin; heavy ones are seedy.
    • Do not stir with a spoon; turn the brinjals with tongs or by shaking the pan so they stay whole.
    • If you do not have goda masala, garam masala works but the flavour will be less authentically Maharashtrian.

    Serve with

    Jowar bhakri, thecha and a bowl of varan bhaat.

  • Kanda Poha

    Kanda poha is the everyday breakfast of Maharashtra and the dish served to guests in the traditional bride-viewing visit, so much so that the visit itself is jokingly called kanda-pohe. It takes fifteen minutes, uses pantry staples and appears on breakfast plates from Nagpur to Kolhapur. In Vidarbha it is also eaten as an evening snack from roadside stalls.

    The flattened rice is rinsed, not soaked, so it softens while keeping a light, fluffy bite. Onions are cooked only until translucent so they keep a little sweetness and crunch, and turmeric gives the familiar yellow colour. Peanuts add crunch, while lemon, sugar and fresh coconut balance the dish. Each grain stays separate and soft.

    Poha is eaten hot, topped with sev, chopped coriander and a lemon wedge, with a cup of tea. Some families add potato cubes, called batata poha, or green peas in winter. In Indore, a neighbouring city across the border, poha is steamed and topped with jeeravan masala and sev, and in Nagpur it comes with spicy tarri.

    At a glance

    RegionMaharashtra
    CuisineMaharashtrian
    DietVegan
    CourseBreakfast
    Prep time10 minutes
    Cook time10 minutes
    Total time20 minutes
    Serves3
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientsthick poha / onion / peanuts / curry leaves

    Ingredients

    • 2 cups (150 g) thick poha
    • 2 tbsp oil
    • 2 tbsp raw peanuts
    • 1 tsp mustard seeds
    • 1/2 tsp cumin seeds
    • A pinch of asafoetida
    • 10 curry leaves
    • 2 green chillies, chopped
    • 2 medium onions, chopped
    • 1/2 tsp turmeric
    • 1 tsp sugar
    • 3/4 tsp salt
    • 1 tbsp lemon juice
    • 2 tbsp chopped coriander
    • 2 tbsp grated fresh coconut
    • Nylon sev to garnish (optional)

    Method

    1. Put the poha in a colander and rinse under running water for 15-20 seconds, tossing with your fingers, until just softened. Drain well and leave for 5 minutes.
    2. Sprinkle sugar and salt over the damp poha and toss gently with your fingers to loosen any clumps.
    3. Heat oil in a kadhai on medium. Fry the peanuts for 2 minutes until golden and remove them.
    4. In the same oil, crackle mustard seeds, then add cumin, asafoetida, curry leaves and green chillies for 20 seconds.
    5. Add onions and cook for 3-4 minutes on medium until soft and translucent but not brown. Stir in turmeric.
    6. Add the poha and fried peanuts and toss gently until evenly yellow. Cover and cook on low for 2 minutes so it steams.
    7. Turn off the heat, add lemon juice and coriander and toss. Serve topped with coconut and sev.

    Tips

    • Do not soak poha in a bowl of water; rinsing is enough. Soaked poha turns mushy.
    • Use thick (jada) poha; thin poha is meant for chivda.
    • Add turmeric after the onions soften, not with the hot oil, so it does not burn.

    Serve with

    Hot tea, with sev and a lemon wedge on top.

  • Misal Pav

    Misal is a breakfast institution across Maharashtra, with fierce loyalty to regional styles. Kolhapur's misal is the hottest, with a thin, oily red rassa; Puneri misal adds poha and potato; Nashik's is dark and black-masala heavy. All share the same structure: a bowl of spiced sprouted beans, a ladle of fiery gravy called kat or tarri, and a mountain of crunchy farsan on top.

    The base is usually matki (moth bean) sprouts cooked with onion and tomato, while the kat gets its colour and heat from Kolhapuri chilli and a roasted paste of dry coconut, onion and garlic. Eating it is a balance act: crunch from farsan, cool sharpness from raw onion and lemon, and heat from the rassa, which you pour in to your own tolerance.

    Misal is eaten with soft pav, often with a glass of buttermilk or a cup of tea to soothe the heat. Restaurants serve the kat separately so you can top up as you eat. Pune, Nashik and Kolhapur each claim the best misal in the state, and every town has its famous joint with a queue outside on Sunday mornings.

    At a glance

    RegionMaharashtra
    CuisineMaharashtrian
    DietVegan
    CourseBreakfast
    Prep time20 minutes
    Cook time40 minutes
    Total time60 minutes
    Serves4
    Spice levelHot
    DifficultyMedium
    Gluten-freeNo
    Key ingredientsmatki sprouts / dry coconut / onion / farsan

    Ingredients

    For the masala paste

    • 1 tbsp oil
    • 1 large onion, sliced
    • 1/3 cup dry coconut (kopra), grated
    • 8 garlic cloves
    • 1 inch ginger
    • 1 tomato, chopped

    For the usal and kat

    • 2 cups matki sprouts
    • 4 tbsp oil
    • 1 tsp mustard seeds
    • A pinch of asafoetida
    • 10 curry leaves
    • 1 small onion, finely chopped
    • 1/2 tsp turmeric
    • 2 tsp Kolhapuri or Kashmiri red chilli powder
    • 1 tsp hot red chilli powder
    • 2 tsp goda masala or kanda-lasun masala
    • 1 1/2 tsp salt
    • 1 small piece jaggery
    • 2 kokum petals
    • 4 cups hot water

    To serve

    • 2 cups mixed farsan or chivda
    • 1 onion, finely chopped
    • 1/2 cup chopped coriander
    • Lemon wedges
    • 8 pav

    Method

    1. Heat 1 tbsp oil, add the sliced onion and fry on medium for 5-6 minutes until brown. Add the coconut and roast for 3-4 minutes, stirring, until it turns reddish-brown and fragrant. Add garlic, ginger and tomato for 1 minute. Cool and grind to a fine paste with a little water.
    2. Pressure cook the matki sprouts with 1 1/2 cups water, a pinch of turmeric and salt for 1 whistle only. They should be cooked but hold their shape.
    3. Heat 4 tbsp oil in a pot on medium. Crackle the mustard seeds, add asafoetida, curry leaves and the chopped onion and cook for 3-4 minutes until soft.
    4. Add the ground masala paste and fry for 5-6 minutes, stirring often, until the oil separates and the paste darkens.
    5. Lower the heat, add turmeric, both chilli powders and goda masala and stir for 30 seconds without burning.
    6. Remove one-third of this masala to a separate pan for the kat. Add the cooked matki with its water to the main pot, plus 1 cup hot water, half the salt, jaggery and a kokum petal. Simmer for 10 minutes to make the usal.
    7. To the reserved masala add 3 cups hot water, the rest of the salt and a kokum petal. Boil for 10-12 minutes until a layer of red oil (tarri) floats on top. This is the kat.
    8. To serve, ladle usal into a bowl, pour kat over it, top with farsan, chopped onion and coriander, and add a lemon wedge. Serve with pav and extra kat on the side.

    Tips

    • Do not overcook the sprouts; mushy matki makes the misal pasty.
    • The red oil layer on the kat is the hallmark of a good misal; let it boil until you see it.
    • Add the farsan only at the table so it stays crunchy.

    Serve with

    Soft pav, buttermilk or cutting chai, and extra kat in a jug.