Mixed Vegetable Poha

Ingredients(for 1 medium bowl per serving)

• 1.5 cups Poha (flattened rice) (thin or medium variety)
• 1 medium, finely chopped Onion (pyaaz)
• 1 small, diced Carrot (gajar)
• 1/4 cup Green peas (matar)
• 1 small, diced Potato (aloo)
• 1 small, chopped Tomato (tamatar)
• 1/2 tsp Mustard seeds (rai)
• 8-10 Curry leaves (kadi patta)
• 1-2, finely chopped Green chilies (hari mirch) - optional
• 1/4 tsp Turmeric powder (haldi)
• 2 tbsp Roasted peanuts (moongphali)
• to taste Salt (namak)
• 1/2 tsp Sugar (chini; optional for balance) - optional
• 1.5 tsp Oil (preferably cold-pressed)
• to taste Lemon juice (nimbu ras) - optional
• 2 tbsp, chopped Fresh coriander leaves (dhaniya patta) - optional

Instructions

1. 1

   Rinse poha gently in a colander under running water. Let it sit to drain completely for 5 minutes, ensuring it becomes soft but not mushy.

   5 minutes

   Do not over-soak; soft poha results in fluffy texture.

2. 2

   Heat oil in a kadhai or non-stick pan on medium flame. Add mustard seeds and let them splutter. Add curry leaves and green chilies, sauté for 30 seconds.

   2 minutes

   Sauté spices on medium heat to release their aroma.

3. 3

   Add chopped onions. Sauté until translucent. Add diced potatoes and carrots. Cook for 3-4 minutes until slightly tender.

   5 minutes

   Cover pan for faster cooking of vegetables with minimal oil.

4. 4

   Add green peas and tomatoes. Stir well and cook for another 2-3 minutes.

   3 minutes

   Use fresh or frozen peas as per season.