poha- flattened rice
serves 2 : EASY
PREP TIME : 5-7 MINUTES
COOKING TIME : 5 MINUTES
DOSHIC EFFECT + AGGRAVATES - BALANCES
- Vata - Pitta - Kapha
2 cups poha (medium or thick)
1/4 cup finely chopped leek
1/2 tsp cumin seeds
1/2 tsp coriander powder
1/4 tsp turmeric
6-8 curry leaves
1/2 tsp of salt
few cracks of black pepper
ghee to cook with (1-2 TBSP)
1-2 tbsp of filtered water
lemon to taste
basil to garnish
seed options: fennel seeds, coriander seeds, ajwain seeds
onion or garlic
Rinse your poha for a few seconds depending on the thickness you have. Medium only requires a few rinses, thick may require about 15-20 seconds of running water over the poha- set aside.
Heat a medium sized skillet or fry pan with ghee and add in the leek and cook for a few minutes on medium heat.
Add the cumin seeds, once leek has become slighlty golden brown and cook until seeds are toasted and then add the curry leaves.
Add the poha in and stir in well to mix the ingredients. You may need to add your filtered water in this stage if your pan is dry, and also add in extra ghee. Poha needs a lot of ghee and sometimes a little moisture.
Add in the coriander, turmeric powder, salt and pepper.
Garnish with fresh basil or coriander
Serve with lemon and enjoy it with yellow dhal
* If adding vegetables add into after step 3 once the leek and spices are cooked. Once your vegetables have cooked to your preferred texture, add in your poha and rest of the ingredients.