Super easy poha recipe
This poha recipe adds a variety of vegetables and vegan protein to make the poha more nutritious and satisfying.
Servings: 4
Calories: 243kcal
Ingredients
- 1 cup flattened rice poha, preferably thick variety
- 1 small onion optional, finely chopped (use green part of spring onion for low FODMAP)
- 1 small tomato chopped
- 1 green chili finely chopped (optional)
- 1/2 cup mixed vegetables (optional) such as carrots, peas, bell peppers
- 1/2 cup firm tofu or tempeh (optional) cubed
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- A handful of curry leaves
- 1 tablespoon oil preferably olive oil or any healthy cooking oil
- Salt to taste
- Fresh coriander leaves for garnish
- Lemon wedges for serving
Instructions
- Rinse the poha under running water in a colander. Let it sit for a few minutes to soften, then drain excess water. Set aside.
- Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds. Let them splutter.
- Add chopped onions if using, green chili (if using), and curry leaves. Saute until onions turn translucent.
- Add mixed vegetables and tofu/tempeh cubes. Cook until vegetables are slightly tender and tofu/tempeh is lightly browned.
- Add chopped tomatoes and cook until they soften.
- Add turmeric powder and salt. Mix well.
- Add the rinsed poha to the pan and gently mix everything together. Cook for a few minutes until the poha is heated through.
- Garnish with fresh coriander leaves and serve hot with lemon wedges on the side.
Notes
Nutrition: Carbohydrates: 39g; Protein: 12g; Fat: 7g; Saturated fat: 2g; Fiber: 3g; Sodium: 381mg