Ingredients:

  • 2 cups (200g) Thick Rice Poha
  • 1 tsp (5ml) Lemon juice
  • 1/2 tsp (3g) Turmeric powder
  • 2 tbsp (30ml) Vegetable oil
  • 1 tsp (5g) Mustard seeds
  • 1 tsp (5g) Cumin seeds
  • 12 Fresh curry leaves
  • 2 Green chilies, slit lengthwise
  • 1 tbsp (15g) Fresh ginger, finely minced
  • 1 medium (110g) Onion, finely diced
  • 1 small (80g) Potato, peeled and cut into 1/2-inch cubes
  • 1/2 cup (60g) Carrots, finely diced
  • 1/2 cup (75g) Green peas
  • 1/4 cup (40g) Raw peanuts
  • 1 tbsp (15ml) Lemon juice, freshly squeezed
  • 1 tbsp (5g) Sugar
  • 1/2 tsp (3g) Salt
  • 1/4 cup (10g) Fresh cilantro, chopped

Instructions:

  1. Place the rice poha in a fine-mesh sieve. Rinse under running cool water for 30-60 seconds, gently tossing with your hand. Drain completely and stir in the turmeric and one teaspoon of lemon juice; let it sit while prepping vegetables.
  2. Heat vegetable oil in a skillet over medium heat. Fry peanuts until deep golden brown and fragrant, then remove and set aside.
  3. In the remaining oil, add mustard seeds. Once they pop, stir in the cumin seeds, curry leaves, chilies, and ginger. Sauté for 30 seconds.
  4. Add the diced potatoes and sauté for 3-4 minutes until edges are lightly browned. Stir in onions, carrots, and peas, cooking for another 4-5 minutes until tender but slightly crisp.
  5. Gently fold in the prepared poha, salt, and sugar. Mix until the turmeric color is uniform and the poha is well combined with the vegetables.
  6. Turn off the heat. Stir in the freshly squeezed lemon juice, toasted peanuts, and chopped cilantro before serving.