My Poha with Vegetables

Ingredients

• 🍚2 cup thick poha (flattened rice)
• 🥜2 tbsp peanut oil
• 🌰½ tsp mustard seeds
• 🧅¼ tsp asafoetida (hing)
• 🌿10 curry leaves
• 🧅½ cup finely chopped onion
• 🥕½ cup finely chopped carrots
• 🟢½ cup green peas (fresh or frozen)
• 🌶️1 green chili, slit
• 🧡½ tsp turmeric powder
• 🍬½ tsp sugar
• 🧂1 tsp salt
• 🍋2 tbsp lemon juice
• 🥜¼ cup roasted peanuts for garnish
• 🌿2 tbsp fresh coriander, chopped, for garnish

Method

1. 1Rinse the poha gently under cold water in a colander for 1-2 minutes until softened but not mushy; drain completely and set aside.
2. 2Heat peanut oil in a large pan or kadai over medium heat; add mustard seeds and let them splutter.
3. 3Add asafoetida and curry leaves, then immediately add the chopped onion and green chili; sauté until the onion turns translucent.
4. 4Stir in the chopped carrots and green peas, cooking for 5-7 minutes until the vegetables are tender-crisp.
5. 5Add turmeric powder, sugar, and salt; mix well and cook for another minute.
6. 6Gently add the softened poha to the pan, stirring carefully to combine all ingredients without breaking the poha grains.
7. 7Cover the pan and cook on low heat for 2-3 minutes, allowing the flavors to meld and the poha to heat through.
8. 8Remove from heat, stir in the lemon juice, and garnish with roasted peanuts and fresh coriander before serving.