Vegetable Poha - Summer Special
A summer special, vegetable aval (poha) upma, has your favourite vegetables sautéed along with poha and a healthy dose of raw veggies to top it. A filling breakfast that doesn't weigh you down!
Ingredients
- 1 cup poha jada
- 1 tsp salt
- 1 lemon
- 3 - 4 tbsps coriander leaves finely chopped
- 1/4 cup coconut grated
- pinch asafoetida of
- 1/2 tsp mustard seeds
- 2 green chillies
- 1 tbsp chana dal
- 1 onion medium
- 1 potato medium
- 1/4 bell pepper yellow
- 1/4 red bell pepper
- 1/2 cup carrot grated
- 1 cucumber European
Instructions
- Wash the poha in water 2-3 times. Drain water and keep aside covered for 15-20 minutes.
- Meanwhile, finely chop the onion. Peel and finely dice the potato. Finely dice the bell peppers. Dice the cucumber (no need to peel).
- Mix 1/2 tsp salt, lemon juice, grated coconut and half the grated carrot to the poha. Toss gently and keep aside.
- In a heavy bottomed pan, heat the oil. Add the asafoetida, mustard seeds. Once the seeds pop, add the green chillies broken into two. Stir for a few seconds.
- Add all the finely chopped vegetables, half the grated carrot, 1/2 tsp salt and stir well to combine. Cover and cook for 7-8 minutes, until the potatoes are cooked.
- Add the poha mixture to this. Toss well until everything is combined. Switch off the flame.
- Add the remaining grated carrot, diced cucumber, toss gently and serve immediately with wedges of lemon.