Jain Poha with Peanuts
A light and savory breakfast, perfect for a fresh start.
⏱️ 25 min🍽️ Serves 1
🔥 280 kcal💪 8g protein🍚 40g carbs🥑 10g fat🌾 3g fibreper serving
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servings
Ingredients
- 🍚2 cup thick poha (flattened rice)
- 🥜½ cup raw peanuts
- 🌻2 tbsp cooking oil
- 🌶️1 tsp mustard seeds
- 🌿½ tsp cumin seeds
- 🍃10 curry leaves
- 🌶️2 green chilies, slit
- 🧡½ tsp turmeric powder
- 🍚1 tsp sugar
- 🧂1 tsp salt
- 🍋2 tbsp lemon juice
- 🌿¼ cup fresh coriander leaves, chopped
Pro tips
- Do not over-rinse the poha; it will become mushy. It should be soft but retain its shape.
- Adjust green chilies to your preferred spice level.
- For extra flavor, you can add a pinch of asafoetida (hing) to the tempering if not strictly Jain.
Method
- 1Rinse the poha gently under cold water in a colander for 1-2 minutes until soft but not mushy. Drain thoroughly and set aside.
- 2Heat oil in a large pan or kadai over medium heat. Add peanuts and fry until golden brown and crispy. Remove with a slotted spoon and set aside.
- 3In the same oil, add mustard seeds. Once they splutter, add cumin seeds, curry leaves, and green chilies. Sauté for a few seconds until fragrant.
- 4Reduce heat to low, add turmeric powder, sugar, and salt to the pan. Mix well.
- 5Add the rinsed poha to the pan. Gently toss and mix everything together, ensuring the poha is evenly coated with the spices. Cover and cook for 2-3 minutes.
- 6Remove from heat. Stir in the lemon juice and half of the fried peanuts.
- 7Garnish with fresh chopped coriander leaves and the remaining fried peanuts before serving hot.