Tari Poha

by Eklavya

The Heart of This Recipe ❤️

Tari Poha is one of the most iconic breakfast dishes of Nagpur, Maharashtra. While poha is enjoyed across many parts of India, Nagpur gave it a unique identity by serving it with a spicy, flavourful tari made from white peas.

For generations, this combination has been a favourite in both homes and at roadside eateries across the city. The soft poha, spicy tari, crunchy sev, fresh onions, coriander and a squeeze of lemon come together to create a breakfast that is simple, comforting and full of flavour.

This recipe does not belong to one individual or one family. It represents a culinary tradition that has been lovingly passed down through generations and continues to be an integral part of Nagpur’s food culture.

For anyone who has lived in Nagpur, Tari Poha is more than just breakfast—it is a taste of home.

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Preparation Time

45 minutes–1 hour

Serves: 4

Cuisine: Traditional Nagpur, Maharashtra

Difficulty: Easy

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Ingredients

For the Poha

• 2 cups (200 g) thick poha (flattened rice)
• 1 medium onion, finely chopped
• 2 green chillies, chopped
• 1 tsp mustard seeds
• 8–10 curry leaves
• ½ tsp turmeric powder
• 1 tsp salt (or to taste)
• ½ tsp sugar (optional)
• 2 tbsp oil
• 2 tbsp fresh coriander, chopped
• Juice of ½–1 lemon

For the Tari (Spicy White Pea Curry)

• 1 cup dried white peas, soaked overnight (or 2 cups cooked white peas)
• 2 medium onions, finely chopped
• 2 medium tomatoes, chopped
• 1 tbsp ginger-garlic paste
• 2 tsp red chilli powder
• ½ tsp turmeric powder
• 2 tsp coriander powder
• 1 tsp garam masala
• 1 tsp cumin seeds
• ½ tsp mustard seeds
• 3 tbsp oil
• Salt to taste
• 3–4 cups water
• Fresh coriander for garnish

For Garnishing

• ½ cup sev
• ½ cup finely chopped onion
• Fresh coriander
• Lemon wedges

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Method

Preparing the Tari

1. Pressure cook the soaked white peas until soft.
2. Heat the oil in a pan and add the mustard seeds and cumin seeds. Allow them to crackle.
3. Add the chopped onions and sauté until golden brown.
4. Add the ginger-garlic paste and cook for about 2 minutes until the raw aroma disappears.
5. Stir in the chopped tomatoes and cook until soft.
6. Add the turmeric, red chilli powder, coriander powder, garam masala and salt. Cook until the masala is well blended.
7. Add the cooked white peas along with 3–4 cups of water and simmer for 15–20 minutes.
8. The tari should be thin, spicy and have a light layer of oil on top.

Preparing the Poha

1. Wash the poha lightly and drain immediately.
2. Heat the oil in a pan.
3. Add the mustard seeds and curry leaves.
4. Add the onions and green chillies and sauté until the onions soften.
5. Add the turmeric and salt.
6. Gently mix in the poha and cook for 3–4 minutes.
7. Garnish with fresh coriander and squeeze over the lemon juice.

To Serve

1. Place the hot poha on a serving plate.
2. Pour a generous amount of hot tari over it.
3. Top with sev, chopped onions and fresh coriander.
4. Serve immediately with lemon wedges.

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Tips

• Use thick poha for the best texture.
• The tari should be slightly watery so that it soaks beautifully into the poha.
• Adjust the spice level to suit your taste.
• Add the sev just before serving to keep it crisp.
• Lemon juice enhances the flavour significantly.
• Tari Poha is best enjoyed piping hot.