Poha (Flattened Rice) with Coconut and Cashews
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1/2 cup raw cashews
6 tablespoons unsweetened dried coconut
1 cup thick poha (Indian flattened rice)
3 tablespoons vegetable oil
3/4 cup cup diced onion
1 inch piece of fresh ginger, grated
3/4 teaspoon kosher salt
1 tablespoon black mustard seed
1/2 teaspoon garam masala (or more to taste)
1 teaspoon turmeric
Juice of 1/2 lime
1/2 ripe jalapeno (red), thinly sliced
Cilantro
Lime pickle
Instructions:
Toast the cashews in a small, dry skillet over medium low heat until fragrant, about 5 minutes. Reserve. Toast the coconut in the same skillet and reserve. Put the poha in a bowl and cover with water. Let sit until fairly tender but not falling apart, about 3 minutes. Drain in a sieve, pressing lightly to remove excess water. Reserve.
Put the oil in a large skillet, either well-seasoned cast iron or non-stick, over medium-high heat. When the oil is shimmering, add the onion and ginger and fry until the onion begins to soften, about 3 minutes. Add the salt and mustard seeds. When the mustard seeds begin to change color, about 30 seconds, add the garam masala and turmeric. Stir in the drained poha and the coconut. Cook, stirring occasionally and gently for about 3 minutes. Squeeze in the lime juice. Taste and adjust seasoning.
Serve hot, garnished with cilantro, and offering lime pickle on the side.
From herivoracious.com