Rye Free Indian Poha

Total time30 min

Prep time10 min

Cook time15 min

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Ingredients

4 servings

2 cups thick poha (flattened rice)
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3 tbsp neutral oil (such as sunflower oil 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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