This is a quick, easy and healthy breakfast/brunch on a weekend or can be a lunch box option too. I have used peas, potatoes and seasonal vegetables with poha. Peanuts are optional. You can switch up the ingredients below as per your tastes and convenience; it'll still be delicious, light on the stomach and easy to prepare.
Preparation Time: 10 minutes
Cooking Time: 15 minutes
1 Cup = 250 ml cup
- 3 Cups - Poha/Beaten Rice/ Aval (I have used a thick variety here)
- 1 medium-sized onion, chopped fine
- 1/2 cup peas
- 1/2 capsicum (green bell pepper) chopped fine (optional)
- 1 medium-sized carrot, peeled and grated
- 50 gm of baby spinach leaves
- 1 small-medium zucchini, grated
- 1/2 cup broccoli, chopped into thin slices
- 4 green chillies
- 1 string of curry leaves
- 1/4 tsp turmeric powder
- Salt to taste
- 1/2 tsp black mustard seeds
- 1/2 tsp split chana dal or chickpea without the skin
- 1/2 tsp split black urad dal
- 1-2 dried red chillies
- A pinch of asafoetida
- 3 tsp oil of your choice- I use olive oil or rice bran oil
- Cilantro/coriander leaves, finely chopped
- 3 tsp grand fresh coconut (optional)
- 4-5 tsp roasted peanuts with skin (optional)
- 2 tsp nylon sev (optional, a crunchy fried noodle available in Indian grocery shops)
- 1/2 lemon juice squeezed and used in the end
- Wash Poha 2-3 times well in water, drain the water. Then sprinkle about 1/2 cup of water generously on the drained poha, mix and cover it with a lid and leave it aside for 10 minutes. If you use thin poha there is no need to sprinkle water.
- Heat a wok or a deep pan, add oil and all the tempering ingredients one by one until the mustard seeds splutter and the dal turns golden brown.
- Add chopped onions, green chillies, turmeric powder, curry leaves, fry until the onion turns transparent.
- Add the chopped vegetables one by one, stir them well until they blend well with the onions and cook until the vegetables are soft.
- Add the soaked poha, salt and mix well until poha blends well with the vegetables
- Cover with a lid and allow it to cook on a medium to low flame for about 5 minutes until poha is soft and cooked. If required, you can sprinkle a little extra water when using thick poha. Cover to cook.
- Garnish with chopped cilantro, peanuts, fresh coconut gratings, sev and add lemon juice in the end.
- Enjoy this prebiotic poha with your Malgudi Days coffee.