Savor the aromatic delight of Vegetable Poha, a flavorful Indian breakfast dish featuring tender flattened rice cooked with a colorful array of vegetables and aromatic spices
Wash the Poha: In a large sieve or strainer, rinse 2 cups of thick poha under cold water. Drain excess water and set aside.
Prepare Ingredients: Finely chop 1 Thai chili, 1/2 cup carrot, 1/2 cup potato, and 1/2 cup onion. Measure out 1/4 cup sweet green peas.
Heat Oil and Temper Spices: Heat 2 tbsp of oil in a pan over medium heat. Once hot, add 1 tsp of black mustard seeds and curry leaves. Allow the seeds to splutter.
Cook Potatoes: Add the chopped potatoes to the pan. Stir and cook for about 5 minutes until they start to soften. If using fresh, add carrots and peas in this step as well.
Add Carrots and Peas: Add the chopped carrots and sweet green peas to the pan. Stir well and cook for another 4-5 minutes until the vegetables are tender.
Incorporate Onions and Spices: Add the chopped onions to the pan. Stirring occasionally, cook until the onions are translucent. Then, add 1 tsp of turmeric powder, 1 tsp of sugar, and salt to taste. Mix well.
Combine with Poha: Add the washed poha to the pan. Gently mix all the ingredients together until well combined. Reduce the heat to low and let it cook for another 2-3 minutes, stirring occasionally.
Finish with Lime: Squeeze the juice of 1 lime, mix with 4-5 TBSP of water. Sprinkle over the poha mixture. Stir well to incorporate the lime juice evenly. Turn the heat off. Cover with a lid and let it rest for 5 mins.
Serve: Transfer the Vegetable Poha to serving plates. Garnish with chopped cilantro leaves, if desired, and serve hot.
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