Aval Poha Recipe – Moong Dal & Black Pepper South Indian Breakfast

Last Updated on 4 months by Neha Deshmukh

Aval Poha Recipe – Moong Dal & Black Pepper South Indian Breakfast

Introduction

Good morning, everyone! If you’re anything like me, you’re always on the lookout for a quick, comforting, and flavorful breakfast. This Aval Poha recipe – a South Indian twist on the classic flattened rice dish – is exactly that. I first made this when I was craving something light yet satisfying, and it’s been a family favorite ever since. It’s packed with goodness from moong dal, a lovely warmth from black pepper, and is ready in under 20 minutes. Let’s get cooking!

Why You’ll Love This Recipe

This Aval Poha isn’t just delicious; it’s incredibly versatile. It’s a fantastic way to start your day, a perfect light lunch, or even a cozy evening snack. The combination of textures – the soft poha, the slightly crunchy cashews, and the aromatic spices – is just divine. Plus, it’s relatively healthy and easily customizable to your spice preference.

Ingredients

Here’s what you’ll need to whip up this delightful Aval Poha:

• 1 cup Aval/Poha (flattened rice)
• ¼ cup Split green gram dal (moong dal)
• A pinch of Turmeric Powder
• 1 tbsp Whole black pepper
• 2 tsp Cumin seeds
• 6-8 Cashew nuts
• To taste Salt
• 2 tbsp Oil
• 4 tsp Ghee
• A generous pinch of Hing (asafoetida)
• 1 inch piece Ginger (finely chopped)
• 1 Green chilli (finely chopped)
• 2 sprigs Curry leaves

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

• Aval/Poha Varieties & Selection: There are different thicknesses of poha available. I prefer the medium thickness – it holds its shape well without being too chewy. Look for poha that’s light and airy, not stale or broken into tiny pieces.
• Moong Dal: Benefits & Substitutions: Moong dal adds a lovely protein boost and a subtle nutty flavor. You could substitute it with chana dal (split chickpeas) if you prefer, but the flavor will be slightly different.
• The Significance of Black Pepper & Cumin: These aren’t just about flavor! Black pepper aids digestion, and cumin is known for its anti-inflammatory properties. Plus, they just taste amazing together.
• Ghee vs. Oil: Flavor & Health Considerations: I love using a combination of both. Ghee adds a rich, traditional flavor, while oil helps with the overall texture. You can use all ghee if you like, or all oil for a lighter version.
• Understanding Hing (Asafoetida) & Its Use: Hing has a pungent smell in its raw form, but it transforms into a savory, umami-rich flavor when cooked. A little goes a long way! It’s also great for digestion.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, dry roast the moong dal in a pan over medium heat until it becomes fragrant – about 3-5 minutes. This step really enhances the flavor.
2. Add a pinch of turmeric powder to the roasted dal, then transfer it to a pressure cooker. Add about 1 cup of water and cook for 2-3 whistles. Once cooled, gently mash the dal with a spoon or potato masher.
3. While the dal is cooking, rinse the aval (poha) thoroughly under cold water. Drain well and let it sit for about 15 minutes to soften.
4. Coarsely grind the whole black pepper and cumin seeds using a mortar and pestle, or a spice grinder. Don’t grind it too finely – we want some texture!
5. Heat the oil and remaining ghee in a pan over medium heat. Add the hing, chopped ginger, green chilli, and curry leaves. Sauté for about 30 seconds until fragrant.
6. Add the ground pepper-cumin mixture to the pan and sauté for another 10 seconds. Be careful not to burn the spices!
7. Now, add the mashed dal and soaked aval to the pan. Add salt to taste and stir everything well to combine.
8. Cook on low heat for 3-4 minutes, stirring occasionally, until the mixture comes together and is heated through.
9. Finally, garnish with the fried cashews and serve hot with your favorite chutney or sambar.

Expert Tips

A few little secrets to make your Aval Poha truly shine:

• Achieving the Perfect Poha Texture: Don’t overcook the poha! You want it to be soft and fluffy, not mushy.
• Roasting Moong Dal for Enhanced Flavor: Seriously, don’t skip this step. It makes a huge difference in the overall taste.
• Tempering Techniques for Maximum Aroma: The tempering (the process of frying spices in oil/ghee) is key to building flavor. Make sure the oil is hot enough before adding the spices.
• Adjusting Spice Levels to Your Preference: Feel free to add more or less green chilli and black pepper to suit your taste.

Variations

Let’s get creative!

• Vegan Aval Poha: Simply substitute the ghee with oil.
• Gluten-Free Considerations: This recipe is naturally gluten-free! Just double-check that your hing doesn’t contain any gluten-based additives.
• Spice Level Adjustments (Mild, Medium, Spicy): For mild, reduce or omit the green chilli. For spicy, add a pinch of red chilli powder along with the black pepper and cumin. My friend, Priya, loves to add a finely chopped Serrano pepper for an extra kick!
• Festival Adaptations (e.g., Navratri, Pongal): During Navratri, you can skip the onion and garlic. For Pongal, you can add a little bit of coconut milk for extra richness.

Serving Suggestions

Aval Poha is delicious on its own, but it’s even better with some accompaniments. I love serving it with:

• Coconut chutney
• Tomato chutney
• Sambar
• A side of yogurt

Storage Instructions

Leftover Aval Poha can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave before serving. It might lose a little of its initial fluffiness, but it will still be tasty!

FAQs

Let’s answer some common questions:

• What is the best type of Aval/Poha to use for this recipe? Medium-thickness poha works best, but you can use any variety you prefer.
• Can I make this recipe ahead of time? You can prepare the dal and grind the spices ahead of time. However, it’s best to assemble and cook the poha just before serving for the best texture.
• How can I adjust the spice level of this dish? Adjust the amount of green chilli and black pepper to your liking.
• What can I serve with Aval Poha for a complete meal? Coconut chutney, sambar, or a side of yogurt are all great options.
• Is it possible to make this recipe without hing (asafoetida)? Yes, you can omit the hing if you don’t have it, but it will affect the overall flavor.
• Can I use a different type of dal instead of moong dal? You can try chana dal, but the flavor will be different.