Priya's Poha
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
3 cups thick poha1 potato1 Serrano chili1 1/2 tablespoons Canola oil1/2 teaspoon mustard seed3/4 teaspoon cumin seeds3 tablespoons peanuts1 cup peas1 1/2 teaspoons salt1 1/2 teaspoons turmeric powder2 tablespoons lemon juice1 teaspoon sugar30 sprigs of fresh cilantro, finely chopped
Put the poha in a colander and rinse it until all pieces are wet. Set aside to drain.
Chop the potato into 1/2 inch pieces, and then finely chop the green chili.
Heat the oil on medium low heat in a large pot. When the oil is ready, add the mustard seeds. When the mustard seeds begin to pop, add the cumin seeds and cook until they start to turn brown. Then, add the chili and cook for about half a minute.
Add the potato and peanuts, and stir until covered with oil and spices. Cover and cook until potatoes start to become soft, stirring frequently. When the potatoes start to become soft, stir in the peas, and cover to continue cooking until the potatoes are soft and can be cut with a spoon. Stir frequently so the potatoes don't stick to the pot.
Once the potatoes are cooked, stir in 1 teaspoon of salt and turmeric powder until the mixture is evenly covered. Fold in the poha one large spoonful at a time until it turns yellow from the turmeric, and then add the next large spoonful until it is all mixed together. You may need to add additional salt and turmeric if the poha does not turn yellow, add the additional spices in equal amounts in small pinches until the poha is yellow.
Once everything is mixed, cook the poha on low heat until it is warm. Stir frequently to ensure that the poha does not stick to the pot. Once it is heated through, add 1 tablespoon of lemon juice and one teaspoon of granulated sugar and stir well. Wait for a few seconds and then stir again and taste. The poha should have a bright lemon taste. If not, continue to add the lemon juice in small increments until you can taste it.
Stir in the fresh cilantro and take the poha off the heat. It is now ready to serve.
Serving Size: Makes 10 1/2 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user PRIYATLS.
Chop the potato into 1/2 inch pieces, and then finely chop the green chili.
Heat the oil on medium low heat in a large pot. When the oil is ready, add the mustard seeds. When the mustard seeds begin to pop, add the cumin seeds and cook until they start to turn brown. Then, add the chili and cook for about half a minute.
Add the potato and peanuts, and stir until covered with oil and spices. Cover and cook until potatoes start to become soft, stirring frequently. When the potatoes start to become soft, stir in the peas, and cover to continue cooking until the potatoes are soft and can be cut with a spoon. Stir frequently so the potatoes don't stick to the pot.
Once the potatoes are cooked, stir in 1 teaspoon of salt and turmeric powder until the mixture is evenly covered. Fold in the poha one large spoonful at a time until it turns yellow from the turmeric, and then add the next large spoonful until it is all mixed together. You may need to add additional salt and turmeric if the poha does not turn yellow, add the additional spices in equal amounts in small pinches until the poha is yellow.
Once everything is mixed, cook the poha on low heat until it is warm. Stir frequently to ensure that the poha does not stick to the pot. Once it is heated through, add 1 tablespoon of lemon juice and one teaspoon of granulated sugar and stir well. Wait for a few seconds and then stir again and taste. The poha should have a bright lemon taste. If not, continue to add the lemon juice in small increments until you can taste it.
Stir in the fresh cilantro and take the poha off the heat. It is now ready to serve.
Serving Size: Makes 10 1/2 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user PRIYATLS.
Nutritional Info Amount Per Serving
- Calories: 133.6
- Total Fat: 3.0 g
- Cholesterol: 0.0 mg
- Sodium: 610.2 mg
- Total Carbs: 24.6 g
- Dietary Fiber: 2.7 g
- Protein: 3.4 g
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