Day 1 · Breakfast
Vegetable Poha with Peanuts
Fluffy flattened rice is tossed with tender peas, sweet onion, mustard seeds, curry leaves, turmeric, lemon, and crunchy roasted peanuts.
Ingredients
- 🍚 4 ounces dry flattened rice (poha)
- 🥜 1 1/2 ounces dry-roasted unsalted peanuts
- 🟢 1 cup frozen green peas
- 🧅 1 cup finely chopped yellow onion
- 🫗 1 1/2 teaspoons neutral cooking oil
- 🌱 1 teaspoon brown mustard seeds
- 🍃 12 fresh curry leaves
- 🟡 1/2 teaspoon ground turmeric
- 🍋 2 tablespoons fresh lemon juice
- 🧂 1/2 teaspoon salt
Your portion: 1 bowl (about 10 ounces)
Prepare: makes 2 serving(s)
Directions
- Place the flattened rice in a fine-mesh strainer and rinse it under cool running water for 20 to 30 seconds, gently turning it with your fingers; drain it thoroughly and let it stand for 5 minutes until softened but still separate.
- Transfer the drained poha to a bowl, sprinkle it with the turmeric and salt, and gently toss once so the grains are evenly colored without becoming mashed.
- Heat the oil in a large 10-inch skillet over medium heat for about 1 minute, then add the mustard seeds and curry leaves; cook for 30 to 45 seconds until the seeds begin to pop and the curry leaves look glossy.
- Add the chopped onion and stir occasionally over medium heat for 4 to 5 minutes, until translucent and lightly golden at the edges.
- Add the frozen peas and cook over medium heat for 3 to 4 minutes, stirring twice, until the peas are hot and bright green.
- Add the seasoned poha and fold it into the onion-and-pea mixture with a spatula over low heat for 2 to 3 minutes, stopping when it is heated through and remains fluffy.
- Cover the skillet and cook over low heat for 2 minutes, then turn off the heat and let it rest covered for 3 minutes so the rice softens evenly without drying out.
- Uncover the skillet, drizzle in the lemon juice, add the peanuts, and gently fluff everything together; taste and add a small pinch of salt only if needed, then serve warm.
