Vegetable poha with peanuts

• Thick poha60 g
• Oil1 tsp
• Mustard seeds1/2 tsp
• Curry leaves6
• Roasted peanuts15 g
• Onion · finely chopped1 small
• Green chilli · chopped1
• Carrot · finely diced1 small
• Green peas3 tbsp
• Turmeric1/4 tsp
• Saltto taste
• Lemon juice2 tsp
• Coriander leaves · chopped1 tbsp

Method

1. 1

   Put the poha in a sieve and rinse under running water for 20 seconds. Leave to drain and soften for 5 minutes; the flakes should press flat without breaking.

2. 2

   Heat the oil in a kadai on medium. Add mustard seeds; when they pop, add curry leaves and peanuts and stir 30 seconds.

3. 3

   Add onion and chilli and cook 2 minutes until translucent. Add carrot, peas, turmeric and salt and cook 2 to 3 minutes.

4. 4

   Add the poha, mix gently, sprinkle 1 tbsp water, cover and steam on low for 2 minutes.

5. 5

   Switch off, add lemon and coriander, and fluff with a fork.

Tips

• Over-rinsing makes poha mushy; 20 seconds under the tap is enough for thick poha.
• Add 50 g crumbled paneer or boiled sprouts with the vegetables for a protein-rich version.

Swaps

• No peanuts? Use 1 tbsp roasted chana dal (dalia) for crunch without nuts.

Storage

Best fresh. Keeps 1 day in the fridge; sprinkle water and steam 2 minutes to revive.