Spicy and Tangy Mixed Vegetable Poha Recipe with Peanuts
Description:
This delightful dish of Spicy and Tangy Mixed Vegetable Poha is perfect for a weekend breakfast or a wholesome meal to start your day on a delicious note. Combining the right balance of sweetness, spiciness, and tanginess, this North Indian classic packs a punch with every bite. The crispy roasted peanuts add a wonderful crunch, while the fresh squeeze of lemon and roasted vegetables make it simply irresistible.
Cuisine: North Indian
Course: North Indian Breakfast
Diet: Vegetarian
Ingredients
| Ingredients | Quantity |
|---|---|
| Poha (Flattened rice) | 2 cups |
| Mustard seeds (Rai/Kadugu) | 1/2 teaspoon |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Curry leaves | 1 sprig (roughly torn) |
| Onion | 1, finely chopped |
| Green Chillies | 2, finely chopped |
| Ginger | 1-inch, grated |
| Carrot (Gajjar) | 1, finely chopped |
| Green Bell Pepper (Capsicum) | 1/2 cup, finely chopped |
| Green peas (Matar) | 1/3 cup |
| Roasted Peanuts (Moongphali) | 3 tablespoons |
| Turmeric powder (Haldi) | 1 teaspoon |
| Sugar | 2 teaspoons |
| Salt | To taste |
| Lemon juice | 1 teaspoon |
| Coriander (Dhania) Leaves | Small bunch, finely chopped |
| Extra Virgin Olive Oil | For cooking |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 2-3 people
Instructions
-
Roast the Peanuts:
Start by heating Extra Virgin Olive Oil in a pan over medium heat. Add the raw peanuts and roast them until they become crisp and golden. Once roasted, set them aside for later use. -
Prepare the Vegetables:
In a separate pan or kadai, heat a bit more olive oil. Add the mustard seeds and cumin seeds. Allow them to crackle for a few seconds, releasing their aromatic oils. Then, toss in the curry leaves and onions. Sauté them until the onions soften and turn translucent. -
Add the Remaining Vegetables:
Once the onions have softened, add the carrot, green bell pepper, and green peas. Sprinkle a pinch of salt over the vegetables, add a little water, and cover the pan. Allow the vegetables to steam cook for about 5-7 minutes until they soften slightly but retain their vibrant color. -
Rinse the Poha:
Meanwhile, place the poha in a colander and rinse it well under running water. Use your fingers to gently stir the poha as you rinse it to prevent it from becoming mushy during cooking. Once rinsed, set it aside. -
Combine the Ingredients:
Stir in the turmeric powder, roasted peanuts, salt, and sugar into the sautéed vegetables. Mix well to combine. Add the rinsed poha to the pan, gently stirring it to ensure the poha is evenly mixed with the vegetables and seasonings. -
Steam the Poha:
Cover the pan and reduce the heat to low. Allow the poha to cook in the steam along with the vegetables for about 3-4 minutes. This step helps the poha absorb the flavors and puff up slightly. -
Add Lemon and Coriander:
After the poha has steamed and puffed up, turn off the heat. Add the lemon juice and freshly chopped coriander leaves. Stir gently to incorporate the freshness and tang. -
Taste and Adjust:
Give the poha a final taste and adjust the salt or sugar as needed to suit your preferences.
Serving Suggestions
Serve this Spicy and Tangy Mixed Vegetable Poha with some bhujia, fruits, and a hot cup of Adrak Chai (ginger tea) for a delightful and filling breakfast. The crunch of peanuts combined with the soft poha and the tanginess from lemon will surely make this dish a hit at your breakfast table.
Tips & Variations
- For extra heat, add some finely chopped green chillies along with the onions, or sprinkle some red chilli powder for more spice.
- You can also add other vegetables such as peas, potatoes, or even cauliflower for variety.
- To make it more authentic, use ghee instead of olive oil for a richer flavor.
Enjoy this vibrant and wholesome Mixed Vegetable Poha with a perfect balance of flavors. A great way to start your day with energy and zest!
