30 Min
GF
Peanut Poha
Poha, which simply means flattened rice, is a quintessential Indian breakfast particularly popular in Gujarat. It is easy and quick to make and is usually prepared with potatoes. The peanuts add a delicious crunch. But eating starch with starch can get heavy and substituting other vegetables like asparagus or roasted yellow beets instead makes for a more interesting, healthy and delicious version.
Poha, which simply means flattened rice, is a quintessential Indian breakfast particularly popular in Gujarat. It is easy and quick to make and is usually prepared with potatoes. The peanuts add a delicious crunch. But eating starch with starch can get heavy and substituting other vegetables like asparagus or roasted yellow beets instead makes for a more interesting, healthy and delicious version.
Cook Time
30 Minutes
Serves
2
Directions
Step 1
Rinse the brown rice poha and let it drain. Repeat the rinse and let it drain again. It will puff up within 5 to 10 minutes, while the masala is being prepared.
Step 2
Discard the bottom 2-inches of the asparagus and slice the rest into tiny wheels leaving the tips intact. Peel and dice the beet into 1/2-inch cubes.
Step 3
In a large wok or skillet, heat the ghee and pop the black mustard seeds and kari leaves. Immediately add the asafetida and minced onion. Sauté for 5 to 7 minutes or until the onions are translucent.
Step 4
Add the serrano pepper, asparagus, beets, turmeric, and salt and cook on high heat for 2 to 3 minutes.
Step 5
Add the drained poha, peanuts, and salt and toss the combine. Lower the heat and cover the skillet.
Step 6
Squeeze the juice of half a lemon and sprinkle freshly grated coconut on top.
Notes & Variations
- If the mixture sticks to the bottom while cooking, add 1 to 2 tablespoons of water.
- Replace the asparagus and yellow beet with any vegetable of choice — be sure to allow enough cooking time.
- Use frozen grated coconut instead of fresh.
Ingredients
1 cup brown rice poha
3 to 4 stalks asparagus
1 small roasted yellow beet
3 tablespoons ghee (or olive oil)
1 teaspoon black mustard seeds
15 to 20 kari leaves
Pinch of asafetida
1/2 cup minced red onion
1 small serrano, minced
1/2 teaspoon ground turmeric
1/3 cup toasted Spanish peanuts
Juice of half a lemon
1 tablespoon grated fresh coconut
Step 1
Rinse the brown rice poha and let it drain. Repeat the rinse and let it drain again. It will puff up within 5 to 10 minutes, while the masala is being prepared.
Step 2
Discard the bottom 2-inches of the asparagus and slice the rest into tiny wheels leaving the tips intact. Peel and dice the beet into 1/2-inch cubes.
Step 3
In a large wok or skillet, heat the ghee and pop the black mustard seeds and kari leaves. Immediately add the asafetida and minced onion. Sauté for 5 to 7 minutes or until the onions are translucent.
Step 4
Add the serrano pepper, asparagus, beets, turmeric, and salt and cook on high heat for 2 to 3 minutes.
Step 5
Add the drained poha, peanuts, and salt and toss the combine. Lower the heat and cover the skillet.
Step 6
Squeeze the juice of half a lemon and sprinkle freshly grated coconut on top.
1 cup brown rice poha
3 to 4 stalks asparagus
1 small roasted yellow beet
3 tablespoons ghee (or olive oil)
1 teaspoon black mustard seeds
15 to 20 kari leaves
Pinch of asafetida
1/2 cup minced red onion
1 small serrano, minced
1/2 teaspoon ground turmeric
1/3 cup toasted Spanish peanuts
Juice of half a lemon
1 tablespoon grated fresh coconut
Notes & Variations
- If the mixture sticks to the bottom while cooking, add 1 to 2 tablespoons of water.
- Replace the asparagus and yellow beet with any vegetable of choice — be sure to allow enough cooking time.
- Use frozen grated coconut instead of fresh.
Tags:
30 Min
GF
Stock Your Pantry
Tags:
30 Min
GF
Stock Your Pantry
Ghee
$10
Essential Masala Dabba
$235
We're nuts for peanuts!
Here are some more peanut centric recipes if you're feeling nutty.
WHY NOT TRY BOTH?
