Poha from Maharashtra
A staple across Western and Central India, poha is the quintessential quick and comforting breakfast. Made from flattened rice, it’s a light yet filling dish that’s perfect for damp monsoon mornings when digestion is believed to be slower. The preparation
is simple and fast: flattened rice is quickly soaked, then tempered in hot oil with mustard seeds, curry leaves, turmeric, and finely chopped onions. Peanuts add a welcome crunch, while a final garnish of fresh coriander and a squeeze of lemon juice brightens the flavours. In regions like Nagpur, it's often served as 'Tarri Poha', where the poha is topped with a spicy chickpea curry, adding another layer of warmth and flavour. It's a five-minute miracle that embodies the aroma of a rainy morning in many Indian households.
Puttu and Kadala Curry from Kerala
Travel south to Kerala, and the monsoon breakfast of choice is often Puttu with Kadala Curry. Puttu is a unique dish made of steamed cylinders of ground rice, layered with generous amounts of fresh, grated coconut. Its soft, grainy texture is the perfect vehicle for the accompanying Kadala Curry, a robust and spicy stew made from black chickpeas cooked in a fragrant blend of spices and coconut milk. The combination of the subtly sweet puttu and the earthy, spicy curry is a classic that brings immense comfort on a cool, rainy day. It's a hearty and iconic breakfast that showcases the region's love for rice and coconut.
Moong Dal Cheela from North India
In many parts of North India, including Rajasthan and Uttar Pradesh, the Moong Dal Cheela is a go-to breakfast, especially during the monsoon. These savoury pancakes are made from a batter of soaked moong dal (split green gram), which is considered light and easy to digest. The batter is seasoned with mild spices, ginger, and green chillies, and sometimes filled with a mixture of crumbled paneer or grated vegetables. Cooked on a hot griddle with a little ghee or oil until golden and slightly crisp, the cheela is both nutritious and delicious. Served hot with a side of mint-coriander chutney or tangy tomato ketchup, it provides a protein-packed start to a gloomy day.
Pesarattu from Andhra Pradesh
Similar to a dosa, the Pesarattu is a specialty of Andhra Pradesh. This crisp crepe is made from a batter of whole green gram (moong dal), making it a protein-rich and healthy option. The batter is simply seasoned with ginger and green chillies. Often, finely chopped raw onions and chillies are sprinkled on top of the pesarattu while it cooks on the griddle, adding a sharp, pungent bite and a bit of texture. It is traditionally served hot with a side of ginger chutney (allam pachadi) or coconut chutney. Its earthy flavour and crispy texture make it a beloved breakfast, especially when the weather calls for something warm and wholesome.
Ghugni from Bengal and Eastern India
In Bengal and neighbouring states, a rainy morning might start with a bowl of hot Ghugni. This flavourful and hearty curry is made from dried yellow or white peas, slow-cooked until tender with a blend of spices like cumin, coriander, and turmeric. It's a versatile dish that can be eaten on its own, served with puffed rice (muri), or paired with Luchi, a fluffy, deep-fried bread. The curry is often garnished with chopped onions, green chillies, and a drizzle of tamarind water for a tangy kick. Ghugni is a classic comfort food, offering a satisfying and warming start that feels like a hug in a bowl, perfect for driving away the monsoon chill.
