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.

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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