Kanda Poha
A beloved breakfast, especially in Maharashtra, poha is the epitome of a quick and comforting meal. Made from flattened rice, it’s incredibly light on the stomach yet satisfying. The preparation is simple and swift: rinse the poha, then toss it in a tempering
of mustard seeds, curry leaves, turmeric, and onions. Many variations include adding peanuts for crunch or vegetables like peas and carrots to make it more nutritious. A final squeeze of lemon juice and a garnish of fresh coriander brighten the flavours, making it a perfect start to a rainy day, especially when paired with a hot cup of ginger tea. It’s a complete meal that can often be ready in about 10 to 15 minutes.
Besan or Moong Dal Cheela
Often called a savoury Indian pancake, the cheela is a wonderfully versatile breakfast. The two most popular versions are made from besan (gram flour) or soaked moong dal (split green gram). Both are excellent sources of protein. A basic batter is made with flour or dal paste, water, and spices like turmeric and ajwain, which is good for digestion. You can make it heartier by adding finely chopped onions, tomatoes, spinach, or paneer. Cooked on a tawa with minimal oil until golden and slightly crisp, a hot cheela served with mint chutney or curd is a guaranteed way to beat the monsoon blues. It’s a healthy, filling, and quick option for a nourishing start.
Upma
Hailing from South India, upma has become a pan-Indian breakfast staple for good reason. This thick porridge, typically made from dry-roasted semolina (rava or sooji), is savoury, warm, and can be cooked in under 20 minutes. The process involves tempering mustard seeds, curry leaves, and dal in oil or ghee, followed by sautéing onions and other vegetables. Hot water is then added, and the roasted semolina is stirred in to cook until it absorbs the liquid and becomes fluffy. Variations like vermicelli upma or even masala oats upma offer different textures and flavours but provide the same comforting warmth.
Aloo Paratha
While it might take a little more effort than poha, the comfort offered by a hot, fluffy aloo paratha is unparalleled, especially on a cool, rainy morning. This popular North Indian flatbread is made with a whole wheat dough stuffed with a flavourful mixture of mashed potatoes, onions, green chillies, and spices. Pan-fried with a touch of ghee or oil until golden brown spots appear on both sides, it's a truly indulgent breakfast. Served with a dollop of white butter, a side of plain curd, or a tangy pickle, it becomes a meal that feels like a warm hug. It’s a weekend favourite that provides defiant warmth against the monsoon chill.
Masala Chai and Pakoras
Though perhaps more of a snack, the combination of spicy, crispy pakoras and a steaming cup of masala chai is an iconic monsoon pairing that often doubles as a lavish breakfast. While deep-frying might not be the quickest or healthiest option for every day, it is an undeniable indulgence. The pakoras can be made with anything from sliced onions (kanda bhaji) and potatoes to spinach leaves and paneer, all coated in a spiced gram flour batter. Paired with a robust ginger-infused chai, this combination awakens the senses and provides a deep sense of comfort and nostalgia that is synonymous with rainy days in India.
