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Tarri poha
तर्री पोहे: Nagpur's breakfast poha drowned in a fiery black-chana tarri
In Nagpur, winter mornings start at a poha stall: soft, turmeric-yellow flattened rice heaped onto a plate and then flooded with tarri, a spicy black-chickpea gravy with a slick of red oil on top, finished with raw onion, sev, coriander and a squeeze of lemon. It's Vidarbha's answer to the plain poha eaten elsewhere in India, louder and hotter, made for a cold morning and a cutting chai. Making it at home takes a little planning because the chana needs an overnight soak, but the tarri keeps for days. Chef's tip: don't skimp on the oil in the tarri; the red layer that floats on top is what soaks into the poha and gives the dish its name.
- Total time
- 65 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the tarri
For the poha
To serve
Method
0/9 doneStep 1: Drain 3 ½ oz black chickpeas (kala chana) and pressure-cook with 400 ml water for 6 whistles (about 25 minutes) until soft enough to crush between your fingers. Keep the cooking water.
25 minStep 2: Meanwhile, heat 1 tbsp of the 1 tbsp groundnut oil in a pan over a medium heat and fry 1 large onion for 6–7 minutes until deep brown. Add 2 tbsp dried coconut (copra), grated and toast for 1–2 minutes until golden. Cool and grind to a thick paste with a splash of water.
9 minStep 3: Heat the rest of the 4 tbsp groundnut oil in a deep pan over a medium heat. Add 1 tbsp ginger-garlic paste and fry for 1 minute, then add 1 tomato and cook for 4 minutes until soft.
Step 4: Lower the heat, add 2 tsp hot red chilli powder, 1 tsp Kashmiri chilli powder, 2 tsp ground coriander and 1 tsp garam masala and stir for 30 seconds. Add the onion-coconut paste and fry for 4–5 minutes, until the masala darkens and oil separates and shines around it.
5 minStep 5: Add the chana with their cooking water, 2 ½ cups hot water and 1 tsp salt. Simmer for 15 minutes. The tarri should be thin and soupy, with a layer of red oil floating on top.
15 minStep 6: While it simmers, put 7 oz thick poha (flattened rice) in a sieve and rinse under the tap for 15–20 seconds, tossing, just until it softens. Common mistake: soaking it in a bowl. Thick poha turns to mush; a quick rinse and 10 minutes' rest is all it needs. Leave it to drain and swell.
10 minStep 7: Heat 2 tbsp groundnut oil in a wide pan over a medium heat. Add 1 tsp black mustard seeds; when it pops, add 10 curry leaves and 2 green chillies, then 1 onion. Fry for 3 minutes until translucent. Add ½ tsp ground turmeric, then the poha, 1 tsp sugar and ¾ tsp salt.
4 minStep 8: Toss gently on a low heat for 2–3 minutes, then cover and steam for 2 minutes until hot and fluffy, each flake separate.
5 minStep 9: To serve, mound poha in a deep plate, ladle over plenty of hot tarri with its red oil, and top with 1 onion, 2 ⅛ oz sev, 3 tbsp fresh coriander and a squeeze of 1 lemon.
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 14 g
- Carbs
- 68 g
- Fat
- 26 g
- Fibre
- 10 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tarri poha take?
- About 65 minutes in total: 20 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of black chickpeas (kala chana)?
- Cannellini or butter beans, same amount.
- What can I use instead of large onion?
- 2 shallots per onion.
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