1. Kanda Poha (Flattened Rice with Onions)

This is the quintessential breakfast. It’s light, gluten-free, and incredibly quick to make.

Poha: 2 cups thick (J जाड) poha
Vegetables: 2 medium onions (finely chopped), 1 small potato (peeled and diced tiny)
The Tadka (Tempering): 2 tbsp oil, 1 tsp mustard seeds, 1/2 tsp cumin seeds, 1/4 tsp asafoetida (hing), 8–10 curry leaves, 2–3 green chilies (slit)
The Crunch: 2 tbsp raw peanuts
Seasoning: 1/2 tsp turmeric powder, 1 tsp sugar (optional but traditional), salt to taste
Garnish: Freshly grated coconut, chopped coriander, and lemon wedges

Prep the Poha: Place poha in a colander. Rinse it under running water for 30 seconds until damp but not mushy. Sprinkle salt and sugar over it, toss gently, and let it rest.
The Roast: Heat oil in a pan. Fry the peanuts until crunchy and golden. Remove and set aside.
The Sauté: In the same oil, add mustard seeds. Once they pop, add cumin, hing, curry leaves, and chilies. Add the onions and potatoes. Cover and cook on low heat until potatoes are soft and onions are translucent.
The Color: Add turmeric powder and stir.
The Mix: Add the soaked poha and fried peanuts. Toss gently (don't mash it!) until every grain is yellow.
The Steam: Cover with a lid and let it steam on the lowest heat for 2 minutes.
Finish: Garnish with coconut and coriander. Serve hot with a slice of lime.

₹399