Poha
Poha is a popular Indian breakfast dish made with flattened rice, vegetables, and aromatic spices. It’s quick to prepare, easy to digest, and packed with flavor. Poha is a light yet filling dish that can be customized with various vegetables, nuts, and seasonings, making it a versatile choice for any meal of the day.
Equipment
- 1 large pan or wok (for cooking Poha)
- 1 small bowl (for soaking Poha)
- 1 small pan (for roasting peanuts, optional)
- 1 Knife (for chopping vegetables)
- 1 chopping board (for chopping vegetables)
- 1 Spoon (For stirring)
Ingredients
- 2 cups Flattened rice Poha
- 1 tablespoon Oil
- 1 teaspoon Mustard seeds
- 1/2 teaspoon Cumin seeds
- 1/2 teaspoon Turmeric powder
- 1-2 Green chilies sliced
- 1 medium Onion finely chopped
- 1 small Potato peeled and diced
- 1/4 cup Peas fresh or frozen
- 1/4 cup Carrot grated or finely chopped, optional
- 1/4 cup Roasted peanuts or cashews optional
- 1 tablespoon Lemon juice
- 1/4 cup Fresh coriander leaves chopped, for garnish
- Salt to taste
- Sugar optional, to taste
Instructions
- Rinse the Poha: Place the flattened rice (Poha) in a large bowl and rinse it under cold water. If using thick Poha, soak for about 5-7 minutes; for thinner varieties, a quick rinse is sufficient. Gently fluff with your fingers to separate the grains.
- Prepare the Vegetables: While the Poha is soaking, chop the onion, dice the potato, grate the carrot, and prepare any other vegetables you plan to use.
- Roast the Peanuts (Optional): In a small pan, dry roast the peanuts until golden brown. Set aside.
- Temper the Spices: Heat 1 tablespoon of oil in a large pan over medium heat. Add mustard seeds and let them splutter. Then, add cumin seeds and sauté for a few seconds.
- Cook the Vegetables: Add the chopped onions and sauté until translucent. Add the diced potatoes and cook until tender, about 5-7 minutes. If using carrots and peas, add them now and cook for another 3 minutes.
- Combine the Poha: Lower the heat and add the soaked Poha to the pan. Stir gently to combine with the vegetables and spices. Sprinkle turmeric powder, salt, and a pinch of sugar (if using). Mix well, ensuring the Poha is evenly coated with spices.
- Steam the Poha: Cover the pan and cook for 5 minutes on low heat to allow the Poha to steam and absorb the flavors.
- Final Touches: Turn off the heat and squeeze lemon juice over the Poha. Garnish with roasted peanuts or cashews and freshly chopped coriander leaves.
- Serve: Serve hot with a side of yogurt, chutney, or enjoy it on its own!
Notes
- Customization: You can add any vegetables you like, such as bell peppers, tomatoes, or spinach, to enhance the flavor and texture of your Poha.
- Vegan Option: This recipe is naturally vegan, but you can skip the peanuts if you have allergies and substitute with other nuts or seeds for crunch.
- Storage: Leftover Poha can be stored in an airtight container in the refrigerator for 1-2 days. Reheat with a little water to retain moisture.
- Spice Level: Adjust the spice level according to your preference by adding more or fewer green chilies.