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VEGETABLE POHA
Servings
2
servings
Author
Active Vegetarian
Ingredients
1 1/2
cups
poha
the thick kind
1/4
tsp
turmeric
1/2
tsp
+ 1/8 tsp salt divided
adjust to taste
2
tsp
coconut or avocado oil
1/2
tsp
mustard seeds
1
small red onion
chopped
1
red chili
10-12
curry leaves
1/3
cup
green peas
I used frozen, soaked in warm water for 10 minutes
1
small carrot
diced
1
small sweet potato
diced
2
Tbsp
raw cashews
Garnish green onion
cilantro, and lemon juice.
Instructions
Place poha in a strainer and rinse it under cold running water until it turns soft.
To check if it’s done, press a flake between your thumb and index finger, it should break easily.
Add turmeric and 1/2 teaspoon salt to the poha and gently toss to combine (I use my hands). Set it aside.
Next heat oil in a pan on medium heat. Once the oil is hot, add the mustard seeds and let them pop.
Then add the chopped onion, chili and curry leaves. Cook for 2 minutes until the onions soften.
Add the green peas, carrot and potato and mix. Cover and allow to cook on low heat for 15 min or until potatoes are tender.
Then add in the rinsed poha and cashews, toss to combine. Taste test some poha and if it feels dry, sprinkle little water all over.
Cook for 1-2 minutes. Also tastes test and add more salt as needed.
Then turn off the heat, squeeze in some fresh lemon juice. Garnish poha with green onions or cilantro and serve.