I was a fussy eater, I probably still am, but the difference is that I don’t fuss now and cook myself. One of the few regular things that I did, and still eat – Dalia ka poha. Flat rice poha is one of the most common breakfasts, but I have never had the taste for it (don’t hate me, please?) On the other hand, dalia, or porridge poha has been my on and off favourite. Since it is my liking it phase, here is mom’s recipe for what we have for breakfast every alternate weekend.
- Porridge – 1 cup
- Desi ghee – 1 tsp
- Mustard seeds – 1 tsp
- Turmeric – 1/2 tsp
- Green chilly – 1 small, slit
- Onion – 1 medium, chopped
- Ginger – ½ inch cube, finely chopped
- Tomato – 1 medium, chopped
- Fresh curry leaves – 1 stem
- Fresh coriander leaves – Few stems to garnish
- Lemon juice – 1
- Salt – To taste
- Dry roast porridge in a pan, add 2 cups of water, turmeric, salt and put it aside for half an hour to soak.
- Add another half cup of water if required, and, transfer into a pressure cooker and cook for 1 whistle.
- Heat oil in a pan, add mustard seeds and cook till the crackle. Be sure not to burn them.
- Peel and chop the onion
- Add curry leaves, chopped onion, green chili, and ginger.
- Transfer the cooked porridge into the pan. Do not release the steam to open the cooker, wait till steam is released on its own).
- Mix it well and on a flow flame.
- Add chopped tomato, coriander leaves and lemon juice, mix it well and cover it for 5-10 minutes to settle and the flavors to be absorbed.
- Serve hot.
You can add as many seasonal vegetables as you want and turn it into a proper meal bowl or check out my crazy porridge bowl.