Oh my God* if you ever go to Rajasthan, be sure to go to Udaipur. It’s an impossibly romantic little city built around a lake in the middle of which is a palace, cunningly named Lake Palace. It hit me between the eyes, much like the delicious breakfast I ate on my first morning there – the fennel seed and pomegranate poha.
Poha, if you’ve never seen it before is flattened rice. The best thing about it is that in order to eat it, all you need to is immerse it in a bit of water for just a few minutes making it perfect to use for a quick and tasty breakfast.
Fennel seed and pomegranate poha
Ingredients (for two people)
2 tbs of vegetable oil
1/2 tbs fennel seeds
1 tsp mustard seeds
1 red onion, finely chopped
1 tsp turmeric
A handful of fresh garden peas
Two handfuls of poha (soaked in water for 10 mins)
Juice of a lemon
Seeds of a pomegranate
Sev (chickpea noodles available in an indian grocer) and coriander to garnish – optional
Salt – to taste
In a wok (kadai) heat the vegetable oil and when hot, add the mustard and fennel seeds. – When the mustard seeds start to pop add the onion and fry until soft but not caramelised. Add the turmeric, strain and add the poha, stir into the oil and spices – then add the peas. Cook through for 5 minutes then add the lemon juice and salt to taste. Pop onto a plate and garnish with pomegranate, sev and coriander.
Thanks to Chef Suresh from Jaiwana Haveli for letting me watch him cook