Tari Masala Poha Recipe
Tari Masala Poha is a flavorful and unique twist on the classic Indian breakfast dish, where flattened rice poha is cooked in a thin, spiced gravy tari instead of being dry-roasted. This preparation involves simmering poha in a tomato and onion-based curry seasoned with turmeric, mustard seeds, and green chilies, resulting in a moist, aromatic, and comforting dish. Often garnished with fresh coriander and a squeeze of lemon, Tari Masala Poha makes for a satisfying and hearty meal, perfect for breakfast or a quick lunch
For Kaala Masala Ingredients
2 Tablespoon oil
5 Gm bay leaves
75 Gm coriander seeds
30 Gm dry Kashmiri red chili
Dry degi red chili
8 gm chakri phool
8 Gm javitri
8 Gm kaali mirch
8 Gm laung
8 Gm dagad phool
8 Gm dalchini
1 NOS jaiphal
8 Gm javitri
8 Gm green cardamom
5 Gm black cardamom
8 Gm poppy seeds
8 Gm sesame seeds
5 Gm saunth
8 Gm jeera
8 Gm shah jeera
8 Gm rai
20 Gm dry coconut
A pinch salt
8 Gm haldi
Step:1
Set a wok on medium heat , add oil and all the spices , roast until the spices are aromatic . Remove and cool down to room temperature further transfer in a grinding jar , add salt a pinch and turmeric powder , grind into a fine powder . Pass it through a sieve for the powder like texture , kaala masala is ready , store it in an airtight container and use accordingly
For Poha Ingredients
2 Cup poha
1 Tablespoon oil
1 Tablespoon mustard seeds
1 Tablespoon jeera seeds
12-15 NOS curry leaves
1-2 NOS green chilies (chopped)
1/4 Cup peanuts
1/2 Cup onions (sliced)
1/2 Tablespoon turmeric powder
1 Tablespoon sugar
Salt to taste
1-2 Medium size potato (diced)
1 Tablespoon lemon juice
1 Tablespoon coriander leaves (chopped)
Step:1
Wash the poha with fresh water and further rest for 10 minutes in the sieve to soften . Set a pan on medium heat , add oil and shallow fry the peanuts on medium flame until the peanuts are roasted well . Remove and keep aside
Step:2
Set a wok on medium heat , add oil , mustard seeds , jeera seeds , curry leaves , green chilies and peanuts , cook until the peanuts get some colour . Further add onions and cook until the onions are translucent
Step:3
Now , add the turmeric powder , sugar and salt to taste , briefly stir for few seconds , further add boiled potatoes and cook for 1-2 minutes . Add the soaked poha , squeeze some lemon juice and add some freshly chopped coriander leaves , Mix gently and cook for 3-4 minutes . Switch off the flame , cover and keep it aside to keep the poha moist and soft until served with tari
For Tari Ingredients
For cooked chana
2 Cup chana (soaked)
Salt to taste
For Tari
Oil
1/3 Cup dry coconut
2-3 Medium size onion (sliced)
5-6 Garlic cloves
1 Inch garlic
Whole Spices:
1 Inch cinnamon stick
3-4 NOS green cardamom
1-2 NOS black cardamom
4-5 NOS cloves
4-5 NOS black peppercorns
1 Tablespoon cumin seeds
1 Tablespoon mustard seeds
2-3 NOS bay leaves
1 Tablespoon hing
Powdered Spices:
1/4 Tablespoon turmeric powder
4 Tablespoon red chili powder
1 Tablespoon coriander powder
1 Tablespoon jeera powder
2 Tablespoon kala masala
A pinch salt
Boiled chana
Coriander leaves and stems (chopped)
1-1.5 liter water boiling
1 Tablespoon amchur powder
10-12 Small size tomatoes (halved)
Fresh coriander (chopped)
Step:1
Soak the chana for 8-10 hours or overnight , further rinse with fresh water and transfer in the pressure cooker , add salt to taste and fill water till 1 inch above the chana surface , pressure cook for 2-3 whistle on medium high heat
Step:2
Switch off the flame and allow the pressure cooker to depressurize naturally to open the lid , strain the chana and keep aside to be used in the tari , make sure to reserve the water
Step:3
Set a wok on medium heat , add 2 tablespoon oil and dry coconut , cook until the coconut turns light brown . Further in the same ok , add onions , ginger and garlic cloves , cook until the onions are translucent . Now add the whole spices and cook for 2 minutes on medium low flame , let the mixture cool down and transfer in the same grinding , add 50 ml water and grind into a fine paste . Keep the paste aside to be used later in gravy
Step:4
Continue to cook in the same wok , by adding additional 1/2 cup of oil , this recipe requires oil in excess which will become the tari . Heat the oil and add jeera , rai , bay leaves and hing , let the jeera crackle in hot oil , further add the brown paste (onions coconut paste) , cook on medium high flame until the paste turns golden brown in colour
Step:5
Further lower the flame and add the powdered spices , salt , mix and cook on medium low flame until the oil separates . You can adjust the quantity of red chili powder as per your taste
Step:6
Now add the cooked , freshly chopped coriander leaves along with stems , stir and cook for 2-3 minutes , further add the reserved chana water and additional 1-1.5 liter water , mix and cook until it start to boil , You can adjust the quantity of water accordingly
Step:7
Further add amchur powder , mix and bring to a boil and cook for at least 20-25 minutes on medium heat . Check for seasoning and adjust the slat as per taste
Step:8
Add some more freshly chopped coriander leaves and the halved tomatoes , cook for 5-7 minutes on medium flame . Tari is ready , serve hot with hot poha
Step:9
Serve steaming hot poha and top it with kaccha chiwda , further topping it with very hot tari with a small amount of chana and a tomato piece . Garnish with some onions , fresh coriander and some lemon juice , serve it hot