Vegetable Poha with Peanuts
A vibrant, healthy, and flavorful Indian breakfast to kickstart your day.
⏱️ 35 min🍽️ Serves 1
🔥 285 kcal💪 9g protein🍚 45g carbs🥑 8g fat🌾 5g fibreper serving
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servings
Ingredients
- 🍚2 cup thick poha (flattened rice)
- 🥜½ cup peanuts
- 🥕1 cup mixed vegetables (carrots, peas, potatoes, finely chopped)
- 🧅1 onion, finely chopped
- 🌶️2 green chilies, slit
- 🌿8 curry leaves
- 🌰½ tsp mustard seeds
- 🌿½ tsp cumin seeds
- 🧡¼ tsp turmeric powder
- 🌻2 tbsp cooking oil
- 🍋1 tbsp lemon juice
- 🧂 salt, to taste
- 🌿 fresh coriander leaves, chopped for garnish
Pro tips
- Do not over-rinse the poha; it should be just softened, not soggy. The thickness of poha determines rinsing time.
- For extra flavor, you can add a pinch of asafoetida (hing) to the tempering.
- Adjust green chilies to your spice preference, or skip them for a milder version.
Method
- 1Rinse the poha gently under cold water in a colander until it softens slightly but isn't mushy. Drain well and set aside.
- 2Heat oil in a large pan or kadai over medium heat. Add peanuts and fry until golden brown and crispy. Remove and set aside.
- 3In the same oil, add mustard seeds and let them splutter. Then add cumin seeds, curry leaves, and green chilies. Sauté for a few seconds.
- 4Add chopped onion and sauté until translucent. Then add the mixed vegetables and cook until tender-crisp, about 5-7 minutes.
- 5Stir in turmeric powder and salt. Add the drained poha and mix gently until all ingredients are well combined and the poha is coated evenly.
- 6Cover the pan and cook on low heat for 2-3 minutes to allow the flavors to meld and the poha to steam through.
- 7Turn off the heat, add the fried peanuts and lemon juice. Gently mix.
- 8Garnish with fresh coriander leaves and serve hot.