Ingredients needed for the home made Murmura Chidwa / Poha
- 14 cups murmura.
- 1 cup whole peanuts.
- 1/2cup safflower oil.
- 1 cup roasted dal.
- 1 teaspoon black mustard seeds.
- 1 teaspoon cumin seeds.
- 2 pinches hing.
- 1 teaspoon turmeric.
- 1 green chili, chopped fine Q!: ’12 teaspoon cayenne.
- 10 curry leaves, fresh or dried.
- 1 small handful fresh cilantro leaves, chopped.
- 1/2 teaspoon salt.
Steps To prepare Murmura Poha
Put the murmura in a large bowl and set aside. Heat the oil in a deep frying pan until it is hot but not smoking. The oil is ready when a peanut dropped in bubbles quickly. Add the peanuts and stir gently with a slotted spoon until very lightly browned, about 2-3 minutes, Remove from the oil, drain and add to the rice.
Now add the roasted dal to the hot oil, stir gently until lightly browned, about 2 minutes. Remove, drain and add to the murmura and peanuts. Turn down the oil to medium-low and add the mustard seeds, cumin seeds, hing, chili, turmeric, curry leaves and cilantro.
Stir and sauté for a moment, then sprinkle all of this, including any extra oil, over the murmura, Add salt if desired. Mix very well. This amount serves a small crowd. Leftovers keep well when covered. Both the rnurmura and roasted dal can be found in Indian grocery stores.
Health Queries for Murmura Poha
Murmura is popped, unseasoned white rice. Use cayenne instead of the chili for a less spicy mixture. Tridoshic, but pitta should go easy on the hing, peanuts and mustard seeds. Murmura is easy on digestion and be used for both breakfast main meal for dinner.