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People flock the Assi and Varuna Ghats of Banaras in the evenings when the maha aarti takes places. Everything nook and corner of the city is lit up with the thousands of diyas that fill the huge thalis that are prepared for the ceremony. Sadhus and priests pay their respects to the holy Ganga and pray to their heart’s content. If this doesn’t mesmerize you, head to the streets for some lip-smacking food.
Poha is a staple is several parts of Northern India. Maharashtra’s kandha poha or Nagpur’s tarri poha are known across the country for their distinct taste and preparation. For those living under a rock, poha is simply beaten rice that is eaten in various ways. A filling snack for many, a variant of this traditional has made it’s way to the ghats of Banaras too.
Ever heard of Choora Matar? It is a poha specialty that is popular across the states of Uttar Pradesh and Bihar. A breakfast favourite, this choora matar is generally relished during the winter season. To break it down for you, Choora means poha or beaten rice and matar means peas. Since peas are available in abundance in winters, hence the reason.
Coming to the preparation of this choora matar, what makes it different from the regular aloo poha is that it just has rice and peas in it. Just two ingredients and yet loved by so many. There is no addition of spices like chillies, turmeric or even curry leaves. The distinguishing ingredients that lend it a robust taste are garam masala, coriander and black pepper powder. Cooked in pure desi ghee with milk, it doesn’t require any added richness to its already appetizing flavours. Sprinkle some lemon juice for that tangy kick and you are good to go.
Here’s a quick recipe of Choora Matar that you might want to try.
