Poha is rice that has been parboiled, flattened and dried, and the thickness matters more than it sounds. Thick and medium hold their shape when soaked, where thin poha turns to mush.

This is the one for poha the dish, the Maharashtrian breakfast with onion, mustard seed, turmeric and peanuts.

Rinse briefly rather than soaking, let it sit five minutes, then temper and fold through. Breakfast in ten minutes with almost nothing in the fridge.

Available at Curry Corner, North Melbourne.