Vegetable Poha
Take the poha in a large colander and rinse it well. Allow to sit for about 5 minutes, until the grains become thicker. Meanwhile, place a pan on a stove on low heat and add mustard seeds. Once they begin to pop, add the green chillies, ginger and vegetables. Add salt and turmeric powder (if using). Sprinkle some water if it is too dry. After about three or four minutes, add the soaked poha and toss it around until it is fully coated with the turmeric. Stir the peanuts in and take the pan off the heat. Garnish with grated coconut and coriander and serve.
Serves 4
Photo by Vinita Punjabi
- Breakfast
ingredients
- 3 cups finely processed/grated cauliflower florets
- 1 cup + 2 tbsp almond flour
- 4½ flax eggs (1 tbsp ground flaxseed in 3 tbsp of water = 1 flax egg)
- 4 tbsp nutritional yeast (optional, but recommended because it adds a cheesy flavor)
- 1 tsp unrefined salt
- 1 tsp dried rosemary
- 1 tsp garlic powder
- Freshly ground pepper to taste
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