Serves: 3 people
Prep time: 30 minutes (active)
What you’ll need:
- 2 cups flattened rice/poha (I get this from my local Indian store)
- 4 tbsp peanuts
- 1/2 medium red onion, diced
- 1/2 potato, cut into small cubes
- 2 small carrots, cut into small cubes
- 1/4 cup green peas
- 2 green chilies, slit lengthwise (scale back if sensitive to spice)
- 7-8 curry leaves
- 1 tbsp chopped coriander leaves
- 1 tsp salt
- 3/4 tsp turmeric powder
- 3/4 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1 tbsp oil of choice
- 1 lemon, juiced
What you’ll want to do:
- Wash and drain the poha
- Roast the peanuts in a pan on medium flame until they start turning brown. Remove from the pan and place aside
- In the same pan add the oil. Once the oil heats up add the mustard and cumin seeds
- In a couple of minutes the seeds will start sputtering. When that happens, add the curry leaves
- Then add the onion and green chili
- Add the carrots and potato and cook until they start becoming soft
- Add the green peas along with 1/2 tsp salt and 1/2 tsp turmeric powder. Mix well
- Once all the vegetables are cooked, add the drained poha to the pan along with the remaining salt and turmeric powder
- Stir it all together so that the flavors seep in
- Add the peanuts and the chopped coriander leaves and turn off the flame
- Finally squeeze in the lemon juice
- Mix and serve hot (best served with oat milk masala chai!)