Vegetable Poha

Recipe by Cook's Hideout

For today's "Cooking from Valli's blog" theme, I decided to make this super quick and healthy breakfast/ lunch dish, "Vegetable Poha". Valli used the thin poha and was able to finish her dish in 10 minutes, but I had only the thick variety on hand and mine took about 15-18 minutes. For my usual poha I use onions and/or potatoes and/or tomatoes, I've never added mixed vegetables and so this was a delicious variation to my regular version. Chopping the veggies really small and keeping the size even makes all the difference in cooking them quickly and evenly. One trick...

Ingredients

• 2 cups Rice (Flatten flakes (Poha/ Atukulu))
• 1 onion (- medium, finely chopped)
• 1 cup roasted chickpeas (Mixed vegetables (I used finely diced potato, carrot and green peas))
• 1 - 2 Green chili
• roasted chickpeas
• roasted chickpeas
• 2 tbsp Peanuts (Roasted)
• 1 tbsp lemon juice
• roasted chickpeas (Red)
• roasted chickpeas
• to taste Salt

Method

1. Heat 2tsp oil in a large saute pan; add cumin and mustard seeds and once the seeds start to splutter, add onions and green chili, saute until onions turn translucent, about 4-5 minutes.
2. Next add mixed vegetables and turmeric, cover and cook until the veggies are tender, about 8-10 minutes.
3. While the veggies are cooking, soak poha in a big bowl of water for about 1-2 minutes. Drain water  and squeeze out all the extra water and put it in a medium bowl. Season with salt and red chili powder. Set aside until ready to use.
4. Once the veggies are tender, season with salt and add the poha. Mix well; cover and cook for 2-3 minutes.
5. Add the lemon juice and mix well. Remove from heat and serve hot immediately.

View the recipe instructions at Cook's Hideout