A light, fluffy, and vibrant breakfast staple brought to life with the perfect texture of Agrim Chiura.

Ingredients

• The Base: 2 cups Agrim Chiura (thick or medium preferred); 2 tbsp cooking oil.
• The Crunch & Tempering: 1 tsp mustard seeds; 1/2 tsp cumin seeds; 10-12 fresh curry leaves; 1/4 cup raw peanuts.
• The Veggies: 1 medium onion (finely chopped); 1-2 green chilies (finely chopped); 1 small potato (peeled and finely diced).
• The Seasoning: 1/2 tsp turmeric powder; 1 tsp sugar; Salt to taste.
• The Garnish: Fresh coriander leaves (chopped); 1 tbsp lemon juice; 2 tbsp fine sev (crispy chickpea noodles) for topping.

Instructions to Cook

1. Wash the Chiura: Place Agrim Chiura in a colander and gently rinse under cold running water for a few seconds until just softened. Drain completely and set aside.
2. Fry the Peanuts: Heat oil in a pan over medium heat. Fry the raw peanuts until golden and crunchy, then remove and set aside.
3. Sizzle the Tempering: In the same oil, add the mustard seeds and cumin seeds. Once they begin to crackle, toss in the curry leaves and green chilies.
4. Sauté the Veggies: Add the chopped onions and sauté until translucent. Stir in the diced potatoes, cover the pan, and cook for 3-4 minutes until the potatoes are completely tender.
5. Season & Toss: Stir in the turmeric powder and salt. Gently fold in the drained Agrim Chiura and the fried peanuts. Toss lightly until the chiura is evenly coated in a bright yellow color.
6. Steam & Serve: Cover the pan with a lid and let it steam on low heat for 2 minutes. Turn off the heat, stir in the sugar, lemon juice, and fresh coriander. Serve hot, topped with a generous sprinkle of sev.