Besides Parathas and Chiles, Poha is also very popular among Indian breakfasts. Although people have tried various types of Poha, they might not have tasted the famous Tari Poha from Nagpur yet. This popular street food from Maharashtra is valued for its spicy, tangy sauce (Tari) and soft Poha. It is served with a hot, spicy lentil gravy, which enhances the flavor manifold.
If you want to cook something new and piquant at home, here is a simple recipe for making Nagpur-style Tari Poha.
For the spice paste:
You need 3 medium onions, 2 tablespoons of desiccated coconut, 1 inch of ginger, 2 cloves of garlic, 1 green chili, 2 tablespoons of Degi red chili powder, 1½ tablespoons of coriander powder, 1½ teaspoons of turmeric powder, 2 tablespoons of white sesame seeds, and ¼ cup of oil.
For the lentils:
You require 2 cups of black lentils (soaked overnight), 3 cups of water, 2 dry Kashmiri red chilies, and salt to taste.
For the Poha:
Use 4 cups of thick Poha and salt to taste, along with 2 tablespoons of finely chopped fresh coriander.
For tempering (Tadka):
You need 2 tablespoons of oil, 2-3 tablespoons of peanuts, ½ teaspoon of cumin seeds (rai), 1 teaspoon of cumin seeds, 1 small potato (cubed), 1 onion, 1 green chili, 1 inch of ginger, curry leaves, ½ teaspoon of turmeric, and salt to taste.
For the Tari (sauce):
Use ⅓ cup of oil, 1 cardamom pod, 3 black cardamoms, 2 green cardamoms, 2-3 cloves, 7-8 black peppercorns, 1 teaspoon of cumin, 1 onion, the previously prepared spice paste, 1 tablespoon of black pepper powder, boiled black lentils, 2-3 cups of water, 7-8 tomatoes, 1 teaspoon of garam masala, 1 teaspoon of amchur powder, fresh coriander, and salt to taste.
It is also worth noting the following points when cooking.
