Banarasi Chura Matar

To prepare Banarasi Chura Matar, start by rinsing 2 cups of flattened rice (poha) in water and draining it. In a pan, heat 1 tablespoon of oil over medium heat, then add 1 teaspoon each of mustard seeds and cumin seeds, allowing them to splutter. Next, sauté 1 inch of grated ginger and 2 chopped green chilies for a minute. Add 1 cup of chopped onions and cook until they are translucent. Stir in 1 cup of green peas and 1 teaspoon of salt, cooking until the peas are tender. Finally, mix in the rinsed flattened rice, drizzle with 1 tablespoon of lemon juice, and garnish with 2 tablespoons of fresh chopped coriander before serving.

Yes, Banarasi Chura Matar is suitable for a vegan diet as it contains no animal products. The dish is made with flattened rice, green peas, and spices, making it a healthy and plant-based option for breakfast.

If you don't have green peas on hand, you can substitute them with other vegetables like diced carrots, bell peppers, or even corn. Just make sure to adjust the cooking time accordingly to ensure the vegetables are tender.

To store leftover Banarasi Chura Matar, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 2-3 days. When reheating, add a splash of water to prevent it from drying out.

Banarasi Chura Matar pairs well with a side of yogurt or raita for creaminess, and you can also serve it with pickles or papad for added flavor and texture. For a more filling meal, consider adding a fruit salad or a glass of fresh juice.