Healthy, Vegan, Gluten-free Poha
Good source of instant energy, poha is rice-based and it will stave off hunger cravings. It stabilizes blood sugar by providing vitamin B1. Poha is usually prepared with peanuts, which are a good source of antioxidants and protein. Also they are vegan friendly and gluten free.
Ingredients
- 2 cups poha
- 1½ tbsp olive oil
- 1 medium onion, chopped
- 1 medium potato, diced
- 1 green chili sliced in half
- 6 to 7 curry leaves
- 1 tsp mustard seeds
- 2 dry red chillies
- ½ tsp haldi powder
- A pinch hing
- ¼ cup unsalted peanuts dry roasted
- ½ tsp red chilli powder
- To taste salt
- ⅓ cup fresh coriander leaves, chopped
- 1 tbsp lemon juice
Instructions
- Measure 2 cups of Poha, wash, and set aside.
- Peel and dice a potato into small cubes. Chop an onion, set aside curry leaves and sliced green chili.
- Set aside your spices, mustard seeds, asafoetida (hing), turmeric powder, and dry red chilies.
- Heat up a wok on medium heat, once hot, add oil to wok followed by the spices mustard seeds, hing, turmeric powder, and dry red chilies.
- Saute for 20 seconds or until the seeds splutter.
- Then add curry leaves and green chili. Saute for another 20 seconds.
- Add the onions and potato to the spices. Add salt. Saute for about 3-4 minutes on medium heat.
- Once the onions and potatoes are slightly brown, cover with a lid and cook for 6 minutes. Reduce heat to low-medium heat.
- In the meantime, heat up a small pan on medium, and dry roast the peanuts. This will take about 3 minutes. Stir occasionally.
- Back to the onion and potatoes, the potato should be fork-tender. If not, then core and cook it for a few more minutes.
- Add red chili powder and stir.
- Now gently fluff the poha with a fork. Add the poha to the onion-potato mixture. Mix well until the poha is coated.
- Add the dry roasted peanuts and freshly squeezed lemon juice.
- Finish off the dish with fresh coriander leaves. Mix well.
