Quick, Healthy, and Delicious Vegetable Kanda Poha
Today, I made Vegetable Kanda Poha for breakfast. It is incredibly healthy and tasty. Here is the method I used to make it:
1. Preparing the Poha: First, I rinsed the beaten rice (Poha) thoroughly with water and immediately drained it so that the flakes became soft but not wet or sticky. I set it aside for 5–10 minutes.
2. Tempering: I heated a tablespoon of Desi Ghee (or oil) in a wok (Kadhai) or pan.
3. Spluttering: I added mustard seeds (Rai) and curry leaves to the hot ghee and let them splutter.
4. Sautéing Veggies: Then, I added finely chopped onions and sautéed them until they turned light pink/translucent.
5. Adding Greens: Next, I added green peas and grated carrots, cooking them until they became slightly tender.
6. Peanuts: I mixed in peanuts that were pre-fried (or roasted in the same ghee earlier until light brown).
7. Adding Spices: I added turmeric powder and salt (to taste), along with two finely chopped green chilies (adjusted to taste). I mixed everything well and sautéed for a few seconds.
8. Mixing the Poha: Finally, I added the soaked poha and mixed it gently with a light hand, ensuring the spices coated the flakes well without breaking them.
9. Steaming: I covered the pan with a lid and let it cook for 2–3 minutes. This made the poha completely soft and fluffy (khila-khila).
10. Lemon Juice: After turning off the flame, I squeezed the juice of half a lemon over the poha and mixed it well.
11. Garnishing and Serving: I plated the steaming hot poha and garnished it with finely chopped fresh coriander leaves. This healthy, vegetable-packed breakfast is now ready to serve
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