Red Meat Allergy Friendly Indian Poha
Total time30 min
Prep time10 min
Cook time15 min
4.8(13)
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Learn more →Ingredients
4 servings
- 2 cups thick poha (flattened rice)
- 3 tbsp neutral oil (such as sunflower or canola oil)
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 10–12 fresh curry leaves
- 1 medium yellow onion, finely diced
- 1–2 green chilies, thinly sliced
- ½ tsp turmeric
- 1 tsp sugar
- 1 tsp salt, or to taste
- 2 tbsp fresh lemon juice
- 3 tbsp roasted peanuts
- 3 tbsp fresh cilantro, roughly chopped
- ¼ cup frozen peas, thawed (optional)
Instructions
- 1
Place the poha in a colander and rinse under cold running water for 20–30 seconds, tossing gently, until the flakes are just moistened and beginning to soften. Shake off excess water and set aside for 5 minutes, until the flakes are tender but still hold their shape and do not clump into a paste.
- 2
Sprinkle the turmeric, sugar, and salt over the soaked poha and toss gently to coat evenly. Set aside.
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